A rich and comforting beef dish featuring tender pieces of sirloin simmered with mushrooms and aromatics in a savory, velvety sauce. This recipe comes together quickly, making it perfect for weeknights while still feeling cozy and satisfying.
Why You’ll Love This Recipe
This dish is hearty, flavorful, and simple to make. The beef cooks to tender perfection, the mushrooms add depth, and the sauce becomes wonderfully silky thanks to a quick cornstarch slurry. It uses everyday ingredients, requires minimal prep time, and pairs beautifully with rice, mashed potatoes, or noodles. It’s a one-pan comfort meal that tastes like it took all day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tbsp olive oil
1 lb beef sirloin or tenderloin, cut into 1-inch bite-sized cubes
1 medium onion, thinly sliced
8 oz cremini or button mushrooms, sliced
2 cloves garlic, minced
1½ cups low-sodium beef broth
2 tbsp cornstarch
1 tbsp alcohol-free Worcestershire sauce
½ tsp dried thyme
Salt and freshly ground black pepper, to taste
Chopped fresh parsley, optional for garnish
Directions
Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes in a single layer, seasoning with salt and pepper. Sear for 2–3 minutes per side until browned, then remove and set aside.
In the same skillet, add the sliced onion. Cook for 3–4 minutes until softened. Add the mushrooms and cook for 5–7 minutes until they release their moisture and become golden. Stir in the minced garlic and cook for 30 seconds.
In a small bowl, whisk the cornstarch with ¼ cup of the beef broth until smooth.
Pour the remaining beef broth into the skillet. Add the Worcestershire sauce and thyme. Bring the mixture to a gentle simmer.
Return the seared beef to the skillet. Stir in the cornstarch slurry and simmer for 5–8 minutes, or until the sauce thickens and the beef is tender.
Adjust seasoning with salt and pepper as needed. Garnish with fresh parsley if desired.
Use fresh thyme instead of dried for a more vibrant herbal flavor.
Replace sirloin with chuck roast for a richer taste (increase simmer time until tender).
Add a splash of non-alcoholic vinegar for a tangier sauce.
Stir in a small amount of cream at the end for a creamier finish.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth if the sauce has thickened too much. This dish can also be frozen for up to 2 months; thaw in the refrigerator overnight before reheating.
FAQs
Can I use a different cut of beef?
Yes, you can use cuts like chuck roast or stew meat, but they may require longer cooking to become tender.
Can I make this recipe ahead of time?
Yes, it reheats well and often tastes even better the next day.
Are other mushrooms suitable?
You can use cremini, button, or even shiitake mushrooms for deeper flavor.
Can I make this recipe gluten-free?
Yes, ensure your Worcestershire sauce is labeled gluten-free.
Can I add vegetables?
Carrots, peas, or green beans make great additions.
How do I prevent the beef from becoming tough?
Avoid overcooking during the searing step and simmer gently after adding it back to the pan.
Can I thicken the sauce without cornstarch?
You can use flour, but allow more time for the sauce to cook and thicken.
Can I make this dish dairy-free?
Yes, it contains no dairy unless you choose to add cream as a variation.
What side dishes pair best with beef tips?
Mashed potatoes, rice, egg noodles, or crusty bread are all excellent options.
Can I double the recipe?
Yes, simply use a larger pan and adjust seasonings to taste.
Conclusion
These beef tips with mushrooms offer a comforting, flavorful meal that comes together with simple ingredients and straightforward steps. It’s perfect for a satisfying weeknight dinner or a cozy weekend dish. Enjoy it over your favorite side and savor the rich, savory sauce every time.
Tender beef sirloin tips simmered with mushrooms, onions, garlic, and herbs in a rich, savory sauce. This easy weeknight dish comes together in one skillet and pairs perfectly with mashed potatoes, rice, or egg noodles.
Ingredients
1 tbsp olive oil
1 lb beef sirloin or tenderloin, cut into 1-inch cubes
1 medium onion, thinly sliced
8 oz cremini or button mushrooms, sliced
2 cloves garlic, minced
1½ cups low-sodium beef broth
2 tbsp cornstarch
1 tbsp alcohol-free Worcestershire sauce
½ tsp dried thyme
Salt and freshly ground black pepper, to taste
Chopped fresh parsley, optional for garnish
Instructions
Heat olive oil in a large skillet over medium-high heat. Add beef cubes in a single layer, season with salt and pepper, and sear 2–3 minutes per side until browned. Remove and set aside.
In the same skillet, cook onions for 3–4 minutes until softened. Add mushrooms and cook 5–7 minutes until golden and moisture has evaporated. Stir in garlic and cook for 30 seconds.
In a small bowl, whisk cornstarch with ¼ cup beef broth until smooth. Set aside.
Pour remaining beef broth into the skillet. Add Worcestershire sauce and thyme. Bring to a simmer.
Return seared beef to the skillet. Stir in cornstarch slurry and simmer for 5–8 minutes until sauce thickens and beef is tender.
Adjust seasoning with salt and pepper. Garnish with chopped parsley if desired. Serve hot over rice, potatoes, or noodles.
Notes
For deeper flavor, use fresh thyme instead of dried.
To prevent toughness, don’t overcook the beef when searing.
Chuck roast or stew meat can be used, but increase simmer time until tender.
For a creamy variation, stir in a splash of cream at the end.
