Beef Tips and Mushrooms

Steak tips and mushrooms is a quick and easy dinner made with bite-sized sirloin and a rich mushroom sauce.

Course Main Course

Cuisine American

Keyword beef recipes, mushroom gravy

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 417kcal

1½ pound Beef Tips It is best to use sirloin steak, cut into bite sized pieces if not pre-cut
1 teaspoon Salt plus more to taste, if needed
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
¼ teaspoon Fresh Ground Pepper
2 tablespoon Oil use a neutral oil with a high smoke point (we use canola oil)
16 ounces White Button Mushrooms sliced
3 tablespoons Butter
3 tablespoons All Purpose Flour
3 cups Beef Broth
1 teaspoon Worcestershire Sauce (substitute soy sauce if needed)
Parsley for garnish optional

Cut the meat into bite sized pieces if you are not using precut tips.
Season the steak with salt, garlic powder, onion powder, and black pepper. Stir to combine.
Heat the oil in a large, deep skillet over medium-high heat. Add the steak pieces to the skillet and arrange them in a single layer without overlapping. Cook them for 3 minutes.
Turn to brown on the other side. Use a spatula to turn a section at a time or use tongs to turn the pieces quickly. Cook another 3 minutes until browned on both sides.
Remove the skillet from the heat and remove the steak pieces to a plate or pan. Don’t worry that they’re not cooked through. They will finish cooking in the sauce. Cover the plate loosely with a piece of aluminum foil to keep warm.

Do not wash the skillet. Place it back over medium-high heat and add the butter. When the butter is melted, and foaming add the mushrooms.
Cook the mushrooms for 5 minutes, stirring occasionally. The mushrooms will release a good amount of liquid; let most of it cook out before adding the flour.
Lower the heat to medium and sprinkle the flour over the mushrooms, stir well to combine. Cook for 1½-2 minute to get the raw flour taste out, stir often.
Slowly add the beef broth to the mushroom mixture while stirring gently and scrapping the bits off the bottom of the pan.
Stir in the Worcestershire sauce. Raise the heat to medium-high and bring the mushroom sauce to a simmer.
Add the beef tips back to the skillet (along with any juices collected on the plate). When the sauce comes to a simmer again, lower the heat to medium-low and cook, uncovered, for 15-20 minutes or until the gravy thickens. Stir occasionally and keep the sauce at a simmer, raise or lower the heat if needed.
If the sauce is not thickening cook it a bit longer. But it will thicken further as it cools. Keep it in mind so it doesn’t go too far.
Taste the mushroom sauce and add salt if needed. As a reference we did not add extra to ours.
Serve the beef and mushrooms sauce on a bed of mashed potatoes and garnish with a sprinkle of chopped parsley, if desired.

Don’t slice the mushrooms too thin so they hold up to cooking and stirring.
Have the ingredients prepped and ready to go before you start cooking because things move quickly in this recipe.
Reduce the amount of salt and use low-sodium ingredients if you are sensitive to salt. You can adjust at the end if needed.