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.
