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Beef Tips in Mushroom Gravy
Melissa Hart

Beef Tips in Mushroom Gravy

Use chuck, not expensive steak, and give it enough time to turn spoon-tender. Mushrooms cook down into a dark gravy that tastes far bigger than its short ingredient list. If the meat still feels springy at an hour, it isn't ruined; it simply needs longer.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs boneless beef chuck cut into 1 1/2-inch cubes
  • 1 1/2 tsp kosher salt
  • 3/4 tsp black pepper
  • 2 tbsp vegetable oil divided
  • 12 oz cremini mushrooms thickly sliced
  • 1 medium yellow onion diced
  • 2 tbsp all-purpose flour
  • 2 1/2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp dried thyme
  • 2 tbsp sour cream

Method
 

  1. Pat the beef dry and season it with the salt and pepper.
  2. Heat 1 tbsp oil in a Dutch oven over medium-high heat and brown the beef in two uncrowded batches until dark on at least two sides, 6 to 8 minutes per batch.
  3. Transfer the beef to a bowl, add the remaining oil and mushrooms and cook without stirring for 3 minutes before turning them.
  4. Add the onion and cook until soft and the mushrooms are browned, 5 minutes more.
  5. Stir in the flour for 1 minute, then slowly add the broth while scraping the bottom of the pot.
  6. Return the beef and its juices with the Worcestershire and thyme, cover partially and simmer gently until the meat yields to a fork, 75 to 90 minutes.
  7. Remove the pot from the heat, stir in the sour cream and adjust the gravy with 2 tbsp water if it is too thick.