Beef Tips with Mushroom Gravy

This Beef Tip is an easy stovetop recipe made with bite-sized pieces of sirloin steak. These Sirloin tips are smothered in the most flavorful mushroom gravy and served over Creamy Mashed Potatoes.

These-Sirloin-tips-are-smothered-in-the-most-flavorful-mushroom-gravy-and-served-over-creamy-mashed-potatoes

SIRLOIN TIPS RECIPE

One of my family’s favorite meals is steak! These delicious steak tips are a meat lover’s dream. They’re perfectly tender and juicy. We never have any leftovers, and you won’t either.

This-beef-tip-is-an-easy-stove-top-recipe-made-with-bite-sized-pieces-of-sirloin-steak

This delicious, comforting dinner with tender chunks of steak pleases even the pickiest eaters. It’s a one-pan meal, so cooking and cleaning up is a breeze. The meat is extra tender, and the gravy is so rich and flavorful.

Let’s not waste another second and get right into it!

INGREDIENTS:

The ingredient list for this sirloin tip recipe couldn’t be simpler. Pretty much all of them are pantry staples, so there’s a good chance you’ll have everything you need to make these steak bites at home already.

  • BEEF:  I use a boneless sirloin which I cut into bite-sized pieces. Other cuts of meat that are perfect to make this recipe are Flank steak, Ribeye, and Tenderloin. 
  • OLIVE OIL
  • SALT & PEPPER TO TASTE
  •  BUTTER: I use unsalted butter.
  • ONION: I use white onion but any onion will work.
  • FRESH GARLIC: I use a clove of garlic. You can use 1 teaspoon of garlic powder.
  • MUSHROOM: I use Portobello.
  • FLOUR:  all-purpose flour.
  • BEEF BROTH: I use beef broth to keep the beef flavor profile.
  • WORCESTERSHIRE SAUCE:  This sauce gives the dish an umami flavor. This sauce has the perfect balance of tangy, savory, sweet, and salty. 
  • SOY SAUCE: Low-sodium is best to control the salt intake
  • FRESH PARLEY: I like to garnish with fresh parsley! You can substitute for cilantro if you prefer. 

HOW TO MAKE BEEF TIPS WITH MUSHROOM GRAVY

SIRLOIN-TIPS-WITH-MUSHROOM-GRAVY
BEEF TIPS WITH MUSHROOM GRAVY

STEP ONE:

Season the meat. Place the steak bites in a large bowl and season with salt and black pepper to taste.

STEP TWO:

Sear the meat. Heat the olive oil in a large pan over high heat. Then, place the meat in the pan in a single layer. Cook for 3-4 minutes per side until browned.

Remove the steak from the pan and transfer to a bowl, cover to keep warm. I used a piece of foil to cover it. The meat is going to release flavorful juices make sure to add that when is time to add the meat on the sauce.

STEP THREE:

Gravy: To thicken the gravy, we start with a roux.

What is a Roux?

A roux is made by combining equal parts of flour and fat, with butter or meat drippings being the most commonly used fats. When making a roux, if cooked for long enough, the flour will turn brown and add delicious flavor to your sauce or dish.

Using the same pan, over medium heat.  no need to clean it, keep those meat flavors there. Add the butter and let it melt and add the mushrooms and onions; season with salt and pepper to taste.

Cook the mushrooms and onions for 5 minutes or until tender and browned. Add the garlic and stir to combine.

Add the flour to the pan. Cook for one minute, stirring constantly. Slowly add the beef broth and whisk until smooth.

Bring the sauce to a simmer and cook for 2-3 minutes until thickened. Stir in the Worcestershire sauce and soy sauce.

STEP FORTH:

Add the steak back to the pan and toss to coat with the sauce. Cook for another 1-2 minutes or until warmed through. Sprinkle with parsley, then serve.

These-Sirloin-tips-are-smothered-in-the-most-flavorful-mushroom-gravy.

Serve these Beef Tips over Mashed Potatoes, Rice, or Pasta for the perfect meal!

These-Sirloin-tips-are-smothered-in-the-most-flavorful-mushroom-gravy

BEEF TIPS WITH MUSHROOM GRAVY

This Beef Tip is an easy stovetop recipe made with bite-sized pieces of sirloin steak. These Sirloin tips are smothered in the most flavorful mushroom gravy and served over Creamy Mashed Potatoes.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: one-pan meal
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 389kcal

Ingredients

  • 1 tablespoon olive oil
  • pounds sirloin steak cut into bite-size pieces
  • salt and pepper to taste
  • 3 tablespoons butter
  • 8 ounces sliced mushrooms
  • ½ cup white onion chopped
  • 1 clove garlic minced
  • 3 tablespoons All-purpose flour
  • cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons low-sodium soy sauce
  • fresh parsley chopped

Instructions

  • Season the meat. Place the steak bites in a large bowl and season with salt and black pepper to taste.
  • Sear the meat. Heat the olive oil in a large pan over high heat. Then, place the meat in the pan in a single layer. Cook for 3–4 minutes per side until browned.
  • Remove the steak from the pan and transfer to a bowl; cover to keep warm. I used a piece of foil to cover it. The meat is going to release flavorful juices; make sure to add that when it is time to add the meat to the sauce.

Gravy: To thicken the gravy, we start with a roux.

  • Using the same pan, over medium heat No need to clean it; keep those meat flavors there. Add the butter and let it melt, then add the mushrooms and onions; season with salt and pepper to taste.
  • Cook the mushrooms and onions for 5 minutes, or until tender and browned. Add the garlic and stir to combine.
  • Add the flour to the pan. Cook for one minute, stirring constantly. Slowly add the beef broth and whisk until smooth.
  • Bring the sauce to a simmer and cook for 2–3 minutes until thickened. Stir in the Worcestershire sauce and soy sauce.
  • Add the steak back to the pan and toss to coat with the sauce. Cook for another 1-2 minutes or until warmed through. Sprinkle with parsley, then serve.

Notes

Gravy: To thicken the gravy, we start with a roux.

What is a Roux?

A roux is made by combining equal parts of flour and fat, with butter or meat drippings being the most commonly used fats. When making a roux, if cooked for long enough, the flour will turn brown and add delicious flavor to your sauce or dish.

Nutrition

Calories: 389kcal | Carbohydrates: 10g | Protein: 41g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 126mg | Sodium: 649mg | Potassium: 968mg | Fiber: 1g | Sugar: 2g | Vitamin A: 266IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 4mg

Tell me what you think of this recipe, and if you have any questions, don’t forget to get in touch with me. I’m always happy to hear from YOU.

Until the next one…

Love E.S. asimpletweak
 
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2 Comments

  1. This looks so good. I’ll need to cook it the day before. Any recommendations on that?

    • Hi Sam, these beef tips are so good and easy to make. I found that they tasted even better the next day, so I would recommend cooking a batch and storing it in the fridge for up to three days, or in the freezer for up to two months.Thaw the beef and mushroom mixture in the fridge, then reheat it on the stovetop.

      Another tip is cutting the beef into pieces,chopped the fresh mushrooms and sliced onions the day before. Store everything separately in the refrigerator. Let me know what you think if you decide to give it a try!

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