One Skillet Savory Beef Tips and Gravy

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One Skillet Savory Beef Tips and Gravy combines beef tenderloin, mushrooms, onions, and garlic in a rich, creamy gravy that is lightly seasoned.  It is quick to prepare and mouthwateringly delicious.  

It is amazing served over Amish Country extra wide home-style noodles. If you prefer mashed potatoes, that is delicious as well.  Have you tried any of my other savory dishes?  Savory, Sweet Swedish Meatballs, Beef Stroganoff, and Bacon Asparagus Cajun Pasta are just a few of my favorites.

One Skillet Savory Beef Tips and Gravy is the ultimate in comfort food and is geared a little more towards fall, although it is awesome any time of the year.    There is just something amazing about comfort food recipes, even if it is a while before we cool back down again.

How do you make Beef Tips and Gravy?

Start by melting a little butter in a heavy skillet.  Add the mushrooms and cook for a few minutes.  Now 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 a plate.

Now add the beef tips to a large Ziploc bag with flour, salt, and pepper.  Add a little oil to the same skillet over medium heat.  Now add the beef tips and cook until browned on all sides.  Remove from the pan and place on a plate, or you can use the same plate as the vegetables as long as it is big enough.  Add the wine to the skillet and stir, scraping the brown bits off the bottom.  This technique is commonly referred to as deglazing.  Add all but 1/2 cup of the beef broth and add the Worcestershire Sauce.  Reduce the heat and simmer for 5 minutes.

Stir 1/4 cup of flour with a 1/2 of beef broth.  Slowly whisk the mixture into the liquid in the skillet. Cook for just a couple of minutes or until slightly thickened.  Add the mushroom mixture and beef tips back to the skillet.  Simmer for about 5 minutes or so.  Season with salt and freshly cracked black pepper to taste.  Serve over noodles, rice, or mashed potatoes.

Recipe notes and helpful tips

• Purchase good quality beef tenderloin or steak.
• Look for mushrooms that are firm, free from blemishes, and have a smooth appearance. They should be dry to the touch but not dried out.
• Always use wine of good quality.  In other words, one that you would enjoy a glass of.
• Choose a red that is dry and medium to light-bodied.  Good choices are Merlot, Pinot Noir, or a Cabernet.
• If the gravy becomes too thick upon simmering, add a couple of tablespoons of beef broth to thin it out.
• This recipe really works well with the wine and the mushrooms. Without both of them, it really is not quite as flavorful.

So if you have a hankering for an easy deeeeeeeelish comfort dinner, then I have your ticket. This One Skillet Savory Beef Tips and Gravy will make your day!

Other beef recipes you will love!

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One Skillet Savory Beef Tips and Gravy

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★★★★★

4.8 from 35 reviews

This mouthwatering One Skillet Savory Beef Tips and Gravy combines beef tenderloin, mushrooms, onions, and garlic in a rich, creamy gravy that is lightly seasoned.

• Author:

  Beth Pierce

• Prep Time:

  15

• Cook Time:

  30

• Total Time:

  45 minutes

• Yield:

  4 servings

• Category:

  main meal beef

• Method:

  stove top

• Cuisine:

  American

Ingredients

• 3 tablespoons

  butter

• 1/2

  lb sliced crimini mushrooms

• 1/2 cup

  finely chopped onion

• 2

  large cloves garlic minced

• 1

  lb beef tenderloin or good quality beef steak ( I use petite shoulder) cut in bite size strips

• 2 tablespoons

  flour

• 1/4 teaspoon

  salt

• 1/4 teaspoon

  fresh ground pepper

• 2 tablespoon

  olive oil

• 1/3 cup

  good quality red wine

• 1

  (14 ounce) can low sodium beef broth

• 2 tablespoons

  Worcestershire Sauce

• 1/4 cup

  flour (I like to use Wondra flour)

• Salt & Pepper to taste

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Instructions

1. Add butter to a large skillet over medium-high heat. When melted, toss in the mushrooms and cook until light golden brown; approximately 8 minutes. Add onions and continue cooking for 2-3 minutes or until onions start to soften and mushrooms turn golden brown. Reduce heat to low and add garlic; cook for 30 seconds. Remove from pan and plate.
2. In a large Ziploc bag, add flour, steak bites, salt, and pepper. Shake to coat. Add olive oil to a skillet over medium-high heat. Add steak and cook just until browned. Remove to a plate.
3. Add red wine to the skillet and deglaze the pan, scraping up the brown bits from the bottom. Pour 1/2 cup of beef broth into a bowl and set aside. Add REMAINING beef broth and Worcestershire Sauce. Simmer for 5 minutes, stirring a couple of times.
4. In a small bowl, whisk together beef broth and 1/4 cup flour. Whisk flour mixture into skillet with beef broth mixture. Cook until slightly thickened, approximately 2 minutes. Add mushroom mixture and beef back to pan; simmer for 5-10 minutes. Salt & pepper to taste. Serve over egg noodles, rice, or mashed potatoes.

Notes

• I do think this is one of those recipes that needs the mushrooms and the wine. I have always fixed it that way, and I have had some comments about the lack of flavor without them.
• Purchase good quality beef tenderloin or steak.
• Look for mushrooms that are firm, free from blemishes, and have a smooth appearance. They should be dry to the touch but not dried out.
• Always use wine of good quality.  In other words, one that you would enjoy a glass of.
• Choose a red that is dry and medium to light-bodied.  Good choices are Merlot, Pinot Noir, or a Cabernet.
• If the gravy becomes too thick upon simmering, add a couple of tablespoons of beef broth to thin it out.
• This recipe really calls for wine and mushrooms. Without both of them, it really is not quite as delicious.

Keywords: easy beef tips and gravy, how to make beef tips and gravy, quick beef tips and gravy

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