Ingredients
Scale
- 1 ½ lbs beef tenderloin sirloin tips, or petite shoulder cut in bite-size pieces
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons butter
- ½ lb sliced cremini mushrooms or white mushrooms
- ½ cup finely chopped onion
- 3 cloves garlic, minced
- ⅓ cup dry red wine (optional)
- 2 cups low sodium beef broth
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon soy sauce
- 3 tablespoons cornstarch
- ¼ cup cold water
Instructions
- Brown the Beef: Generously salt and pepper the beef chunks. Heat the olive oil over medium in a Dutch oven or large skillet. Brown the beef chunks on all sides. Work in batches so you do not crowd the pan, adding more oil if needed. Plate the browned beef, reserve any pan juices and cover to keep warm.
- Sauté the Vegetables: Melt the butter in the pot. Add the mushrooms and cook for a few minutes. Add the onions and cook until they start to soften and the mushrooms turn a nice golden brown. Add the garlic and cook for 1 additional minute. Remove everything from the pan and place it on the plate with the beef chunks.
- Create the Sauce Base: Pour the red wine into the pot and scrape it with a wooden spoon to get all those tasty brown bits from the bottom and sides of it. Gently simmer the wine and reduce it by half. Stir in the beef broth, Worcestershire sauce, and soy sauce. Bring the mixture to a boil and then reduce to a simmer.
- Thicken the Gravy: Combine the cornstarch and the water in a small bowl or measuring cup. Slowly pour it into the simmering mixture while stirring to create a smooth, thickened gravy without lumps.
- Combine and Finish Cooking: Add the mushroom mixture and beef tips with any pan juices back to the skillet and gently simmer for 10 minutes to thicken the mixture and finish cooking the beef. Season with salt and freshly cracked black pepper to taste. Serve over noodles, rice, or mashed potatoes. Garnish with chopped fresh thyme or parsley.
Notes
- For the most tender results, don’t overcook the beef. Medium-rare to medium is ideal for most tender cuts.
- The optional red wine adds depth of flavor, but can be omitted if desired.
- This dish can be made ahead and reheated gently, as the flavors often improve after resting.
- For a thicker gravy, you can add additional cornstarch slurry if needed.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 425
- Sugar: 3g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 125mg