Seared and golden brown Beef Tips in Mushroom Gravy are pure comfort food at heart. It’s a perfectly easy and hearty dinner idea for a cold winter night. Guaranteed to please the whole family!
I absolutely love some comfort food in the dead of winter. When all I can think about is being comfy, cozy, and curled up by the fire – that is when I crave these savory beef tips in mushroom gravy! Grab yourself a big loaf of crusty bread and get ready to devour this dynamite dish!
Why You’ll Love This Beef Tips Recipe
- Cozy comfort food. Beef tips in mushroom gravy is perfect for chilly nights when you want something warm and satisfying. The tender beef tips and the rich mushroom gravy are a match made in heaven.
- So easy. You don’t need any fancy equipment or skills to make this dish. Just a large skillet, a whisk, and a few simple ingredients. You can have it ready in less than an hour, with minimal prep and cleanup.
- Goes with anything. Beef tips pair really well with just about any side dish. But in my opinion that rich mushroom gravy screams out for some mashed potatoes, rice, noodles, or bread to soak it all up! Feel free to get creative with this dish and what you serve with it.
- Family-friendly. Everyone will love this dish, from kids to adults. And it’s super easy to double or triple the recipe to feed a crowd, or freeze the leftovers for another day.
What Are Beef Tips?
Traditionally, beef tips are tender pieces of meat cut from a tenderloin or sirloin. For my beef tips recipe, I prefer to use sirloin. Try to steer clear of chuck, if you can – it won’t be nearly as tender.
Of course, if you don’t have any top sirloin steak, feel free to sub in some cubed stew meat. It will be less tender, but the gravy is so good, it will still be a hit.
Ingredients for Beef Tips and Gravy
- Beef: I recommend using top sirloin steak for these beef tips.
- Olive Oil
- Veggies: Onion, cremini mushrooms, and garlic.
- Beef Broth: Grab a low sodium brand if possible so you can control the salt content of the mushroom gravy.
- Worcestershire Sauce
- Seasonings: Fresh parsley, salt, and pepper.
How to Make Beef Tips With Mushroom Gravy
- Cook the steak: Heat your olive oil in a large skillet over high heat. Season the cubed steak with salt and pepper. Add the steak tips to the hot oil in one single layer and cook them for 3 minutes per side or until they’re browned. Remove the steak tips from the skillet. Cover them and set aside.
- Cook the veggies. Add butter to the skillet and melt it over medium high heat. Stir in onions and cook for 30 seconds giving them some occasional stirs. Add the mushrooms and season with salt and pepper. Continue to cook for 5 minutes or until the mushrooms are tender and browned. Stir in your garlic and cook for another 30 seconds.
- Make the gravy. Sprinkle flour over the mushrooms, then mix and stir for 1 minute until the flour is absorbed. Slowly add the beef broth to the skillet then slowly whisk in Worcestershire sauce. Continue to whisk until the sauce is smooth and no lumps appear. Bring your mixture to a simmer and cook for 2 minutes or until the sauce has thickened.
- Combine and serve. Stir the beef tips back into the skillet. Give them a good stir to coat them with the sauce. Continue to cook for a minute or until beef tips are heated through. Remove it from the heat. Sprinkle the dish with parsley and serve.
Recipe Tips and Variations
- Mushrooms. To keep things easy with this beef tips recipe, I recommend buying pre-cut mushrooms! They don’t cost any more than whole creminis, and this will save you a few minutes during prep. If you can’t find creminis for the mushroom gravy, shoot for some button mushrooms instead.
- Overcrowding. You may need to brown the meat in a few batches. If you overcrowd the pan, you’ll wind up steaming the meat instead of searing. While they’ll still get cooked, you’ll miss out on the flavorful crust that develops while browning.
- Same size beef tips. Make sure you cut your beef into same sized cubes to help them cook evenly.
- Gravy. If your gravy gets too thick while you’re cooking, go ahead and add a few tablespoons of beef broth to thin it out. This won’t affect the depth of flavor in any way.
I love a heaping pile of fluffy, buttery, garlicky mashed potatoes with my beef tips to soak up all that awesome mushroom gravy. It’s so good! I also enjoy them over garlic butter parmesan rice and egg noodles. For a lighter option, you can serve them over cauliflower mash, riced cauliflower, or zoodles. The richness of this dish also calls out for a nice green veggie side dish like our romano beans in garlic butter sauce, roasted brussels sprouts, or roasted asparagus. Grab whatever’s in season and looks good!
How to Store Leftovers
You can store your leftover beef tips in an airtight container in your refrigerator for 3 days.
You can also store them in the freezer. Put the tips and gravy in a freezer safe zip top bag and save them for up to 2 months. Defrost and simmer over medium heat to give it new life.
More Steak Recipes
Beef Tips in Mushroom Gravy
- 1 tbsp olive oil
- 1 lb top sirloin steak cut into 1 inch cubes
- salt to taste
- pepper to taste
- 3 tbsp butter
- 1 medium yellow onion diced
- 8 ounces sliced cremini mushrooms
- 3 cloves garlic minced
- 3 tbsp flour
- 1½ cups low sodium beef broth
- 2 tbsp Worcestershire sauce
- chopped fresh parsley for garnish
- Heat olive oil in a large skillet over high heat.
- Season cubed steak with salt and pepper.
- Add steak tips to the hot oil in one single layer; cook for 3 minutes per side, or until browned.
- Remove steak from skillet; cover and set aside.
- Add butter to the skillet and melt it over medium high heat.
- Stir in onions and cook for 30 seconds, stirring occasionally.
- Add mushrooms; season with salt and pepper and continue to cook, stirring occasionally, for 5 minutes, or until mushrooms are tender and browned.
- Stir in garlic and cook for 30 seconds more.
- Sprinkle flour over the mushrooms and steak; mix and stir for 1 minute until flour is absorbed.
- Slowly add beef broth to the skillet; slowly whisk in Worcestershire sauce and continue to whisk until sauce is smooth and no lumps appear.
- Bring mixture to a simmer; cook for 2 minutes, or until thickened.
- Stir the beef tips back into the skillet; stir to coat with the sauce and continue to cook for a minute, or until beef tips are heated through.
- Remove from heat.
- Sprinkle with parsley and serve.