This beef tips and mushrooms dinner is quick, easy, and delicious. In this recipe, bite sized pieces of sirloin steak are cooked in a flavorful mushroom sauce. We serve it with mashed potatoes for a hearty meal that is sure to please.
For tender beef tips I recommend using top sirloin steak because it is a tender cut of meat. The cooking time for this recipe is not enough to break down a tougher cut of meat like beef stew meat. If you don’t mind a longer cooking time, try this stovetop pot roast that uses a chuck roast that becomes super tender.
If you enjoy this hearty dish, try this chicken and mushrooms recipe or these Salisbury steak meatballs. They both have a savory mushroom gravy, are made with simple ingredients, and make an easy meal the whole family will enjoy.
Ingredients
- Meat – Beef tips, also called steak tips, are typically cut from sirloin, but they can also be from other cuts. Here we recommend pieces of top sirloin steaks. We purchased them cut already. On other occasions I’ve cut the pieces myself from a thick piece of steak.
- Oil – Use a neutral (flavorless) oil with a high smoke point. We use canola oil.
- Spices and condiments – Dry seasoning used are salt, garlic powder, onion powder, and black pepper. Worcestershire sauce is used in the sauce to add a kick of flavor. If you don’t have Worcestershire sauce substitute soy sauce.
- Produce – We use white button mushrooms. But baby bellas will also work or try a combination of the two like we use in our creamy mushroom soup.
- Refrigerator and pantry – For the butter we use regular salted but unsalted will work well. Pantry ingredients include all-purpose flour and beef broth.
- Garnish – Fresh chopped parsley makes a great optional garnish.
Instructions
Cut the meat into bite sized pieces if you are not using precut sirloin tips. Season the steak with salt, garlic powder, onion powder, and black pepper. Stir to combine.
Heat the oil in a large 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 mushroom sauce. Cover the plate loosely with a piece of aluminum foil to keep warm.
Make the mushroom gravy
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. They 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 the flour 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 with a wooden spoon.
- Stir in the Worcestershire sauce. Raise the heat to medium-high and bring the mushroom sauce to a simmer. Add the pieces of beef back to the skillet (along with any juices collected on the plate).
- 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 gravy and add salt if needed. As a reference we did not add extra to ours.
Serve these steak bites with the delicious gravy on a bed of mashed potatoes and garnish with a sprinkle of chopped parsley for an easy weeknight meal that’s hearty and satisfying. It also goes well with egg noodles, white rice, vegetables, or with a side of crusty bread for dipping in the gravy.
Cooking tips and notes
- Clean the mushrooms by wiping them with a damp cloth or paper towel, or quickly run them under cold water. Then pat them with a dry cloth or paper towel. Don’t soak them in water.
- Don’t slice the mushrooms too thin so they hold up to cooking and stirring.
- Things move quickly in this delicious recipe, so it’s best to have all the ingredients prepped and ready to go before you start.
- Reduce the amount of salt and use low-sodium ingredients if you are sensitive to salt. You can adjust at the end if needed.
Storing instructions
- Store the leftover beef tips and mushroom gravy in an airtight container in the refrigerator for 3-4 days.
- To freeze, cool completely and place it in an airtight, freezer-safe container. Leave an inch or two of room in the container to allow for expansion. Freeze for up to 2 months.
- For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
If you can’t get enough of savory mushroom gravy recipes try our popular turkey Salisbury steaks and this ground beef stroganoff that’s a comfort food classic.
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📖 Recipe
Beef Tips and Mushrooms
Ingredients
- 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
Instructions
- 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.
Make the mushroom gravy
- 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.
Notes
- 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.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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