There’s just something incredibly satisfying about tender beef tips smothered in a rich, savory mushroom gravy. It’s the kind of stick-to-your-ribs comfort food that feels like a warm hug on a chilly evening. As the nights grow longer, I find myself craving hearty, homestyle meals like this classic dish.
Beef tips were a staple in my Southern grandma’s kitchen. I can still remember the aroma of browned beef and mushrooms simmering away that would waft through her little ranch house. No matter how fancy the company, she always served her beef tips over a pile of fluffy mashed potatoes – a rustic yet indulgent presentation. With each bite, you got that perfect ratio of succulent steak morsels to luscious gravy. It was comfort food at its finest.
While this dish may seem humble, there’s a certain art to nailing that perfect beefy mushroom gravy. Let me show you how it’s done!
Why This Beef Tips Recipe Works
- Using sirloin steak ensures tender, quick-cooking beef for optimal results
- Dredging the beef in flour creates a rich, velvety sauce
- Double hit of beef broth and Worcestershire sauce adds loads of savory umami flavor
- Buttery sautéed mushrooms give an extra layer of meaty, earthy notes
- It’s a one-pan, 30-minute meal – the perfect fuss-free weeknight dinner!
The Key Ingredients
- Sirloin Steak: Look for pre-cut “beef tips” or cube your own sirloin into 1-inch pieces. You want enough bite but not too tough.
- Mushrooms: I prefer cremini for their earthy taste, but white or baby bellas work too.
- Onions & Garlic: This flavorful base is key for building the gravy.
- Beef Broth: For a deeply savory, rich gravy. Use low-sodium if watching your salt intake.
- Worcestershire & Soy Sauce: Punches up the umami factor and seasons the gravy perfectly.
- Flour: To create a thick, velvety gravy that coats each bite.
How to Make It
- Season beef tips generously with salt and pepper. Sear in batches over high heat until a deep golden crust forms on both sides. Remove to a plate.
- Sauté the mushrooms and onions in butter until browned and fragrant. Add garlic and cook 1 minute more.
- Sprinkle in flour and whisk to create a roux. Slowly stream in beef broth while whisking constantly until a smooth gravy forms.
- Simmer for 2-3 minutes until thickened, then stir in Worcestershire and soy sauces for seasoning.
- Return seared beef tips to the gravy and simmer for 1-2 minutes until just warmed through.
- Garnish with fresh chopped parsley and serve over a bed of creamy mashed potatoes.
Tips for Perfect Beef Tips
- Pat beef very dry before searing to get that perfect crispy crust
- Don’t overcrowd the pan when browning so the meat sears instead of steams
- Use pre-sliced mushrooms to cut down on prep time
- Deglaze the pan with a splash of beef broth after sautéing the mushrooms to get all those browned bits of flavor
- Add a pat of butter at the end for an extra velvety, glossy gravy
Whether you’re serving this homestyle dish to company or just treating your family, it’s sure to satisfy even the heartiest appetites. Simple as it is, these rich, meaty beef tips with silky mushroom gravy are the epitome of comfort food done right. Pair it with buttery mashed potatoes or egg noodles to soak up every last bit of savory goodness. One bite will instantly transport you back to grandma’s cozy kitchen!
Let me know if you have any other questions! I’m happy to help you perfect this crowd-pleasing classic.
Beef Tips with Mushroom Gravy
Ingredients
- 1 tablespoon olive oil
- 1 1/4 pounds sirloin steak cut into 1-inch pieces
- Salt and pepper to taste
- 3 tablespoons butter
- 8 ounces cremini mushrooms sliced
- 1/2 cup onion chopped
- 1 teaspoon garlic minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons low-sodium soy sauce
- 1 tablespoon chopped fresh parsley
Instructions
- Heat olive oil in a large skillet over high heat. Season steak with salt and pepper.
- Add steak to skillet in a single layer and cook for 3-4 minutes per side until browned. Remove to a plate.
- Melt butter in same skillet. Add mushrooms and onions; season with salt and pepper. Cook 5-6 minutes until tender.
- Add garlic and cook 30 seconds more. Sprinkle in flour and cook 1 minute, stirring constantly.
- Slowly whisk in beef broth until smooth. Bring to a simmer and cook 2-3 minutes until thickened.
- Stir in Worcestershire and soy sauces. Add steak and any juices back to skillet. Cook 1-2 minutes until heated through.
- Remove from heat and stir in parsley. Serve immediately over mashed potatoes or noodles.
