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Beef Tips with Mushroom Gravy Recipe
Ben Carraoli

Beef Tips with Mushroom Gravy Recipe

I have to admit, every time I make this Beef Tips with Mushroom Gravy recipe, my kitchen fills with the most irresistible aroma. The tender beef paired with rich, creamy mushroom gravy is pure comfort on a plate. I love how easy it is to make, yet it feels special enough for a family dinner or even guests
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil – helps sear the beef perfectly without sticking.
  • 1 1/4 pounds sirloin steak cut into 1-inch pieces – sirloin stays tender and cooks quickly; avoid tougher cuts like chuck.
  • Salt and pepper to taste – seasoning the beef well enhances its natural flavor.
  • 3 tablespoons butter – adds richness to the mushrooms and gravy.
  • 8 ounces sliced mushrooms I use cremini – cremini gives a deeper flavor; button mushrooms are fine too.
  • 1/2 cup chopped onion – adds sweetness and depth to the gravy.
  • 1 teaspoon minced garlic – enhances the savory profile without overpowering.
  • 3 tablespoons flour – helps thicken the gravy; make sure to cook it briefly to remove raw taste.
  • 1 1/2 cups beef broth – use low-sodium for more control over saltiness.
  • 1 tablespoon Worcestershire sauce – gives umami and a subtle tang.
  • 2 teaspoons low-sodium soy sauce – boosts flavor without being too salty.
  • 1 tablespoon chopped parsley – fresh parsley brightens up the dish at the end.

Method
 

  1. Heat olive oil in a large skillet over high heat. Season the sirloin cubes with salt and pepper. Place them in a single layer and cook 3-4 minutes per side until nicely browned.
  2. Remove the beef and set aside. Melt butter in the same pan, then add mushrooms and onions. Cook for 5-6 minutes until softened and golden, stirring occasionally.
  3. Add garlic to the pan and cook for 30 seconds. Sprinkle in the flour and stir for 1 minute. Slowly whisk in beef broth, then add Worcestershire and soy sauce. Simmer for 2-3 minutes until thickened.
  4. Return the seared beef to the pan and coat with the mushroom gravy. Cook for another 1-2 minutes until heated through. Sprinkle with parsley before serving.

Notes

  • I like cutting all beef pieces the same size to ensure even cooking.
  • I always use high heat to get a caramelized sear on the beef—it makes a huge difference.
  • If I’m short on time, pre-sliced mushrooms save a few minutes without losing flavor.
  • I taste the gravy and adjust salt or soy sauce at the end to balance the flavor perfectly.