Description
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 2g
- Sodium: 430mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg
