I was talking to my sister the other day when I remembered that she had once posted pictures of a yummy looking mushroom and beef gravy that I vowed to make but never got around to making. I don’t make a lot of beef but I found myself with a few beef tips that I had not used for my meal prep clients and I decided to make my sister’s recipe on a night I had no clue what to make for dinner. My sister is an amazing home chef and we enjoy talking about food. I don’t think we’ve ever had a conversation where food does not come up.

I’m a self proclaimed master recipe tweaker so it’s no surprise that I tweaked my sister’s recipe and made it my own. I always encourage people who ask me for recipes to play around with them and make them their own. That’s the beauty about cooking, you can play around with the recipe ingredients to suit your tastebuds.

This is a quick, simple and yummy recipe everyone who loves beef and mushroom will enjoy. You can serve it over rice, mashed potatoes or egg noodles. I served mine over brown rice and my family loved it.

mushroom beef


• 2 pounds beef sirloin tips cut into 1-inch cubes, patted dry

• salt and fresh cracked pepper

• 3 tablespoons high heat oil for browning

• 1 onion diced

• 8 oz white mushrooms, trimmed and sliced 1/4 inch thick

• 2 tablespoons butter

• 2 tablespoons minced garlic

• 1 tablespoon smoked paprika

• 1/2 cup red wine (any will do)

• 2 cups beef broth

• 1 tablespoon parsley for garnish (optional)

• 2 tablespoon Worcestershire sauce


1. Season/rub salt, pepper and paprika on your meat (you can season and refrigerate it for at least an hour or more before cooking). Brown the brown the beef in your heated oil to seal in the seasoning and transfer the seared beef to a plate and set aside.

2. Add the butter, onion, garlic, and mushrooms to your pan and sauté for a minute. Add the wine and stir to deglaze your skillet in the process. Let it come to a simmer and cook for a couple of minutes, until the wine is slightly reduced.

3. Add beef broth and Worcestershire sauce and then the beef cubes back to the skillet and low simmer until the beef is cooked through (time depends on the size of your meat cubes)

4. Add 2 tablespoons heavy whipping cream (optional) towards the end for thickening or a flour roux if your prefer and let it simmer on low for 7-10 min.

5. Serve over prepared egg noodles, mashed potatoes, or rice.

Until next time,

Trudy M.