I was extremely excited when this super easy recipe turned out as delicious as it did. Beef tips with mushroom gravy is a meal that reminds me of my childhood – my completely fat-laden, unhealthy, but totally enjoyed childhood. I was skeptical of being able to replicate the savory flavors of my Nanny’s comfort classic, but I’m so glad I figured it out. My husband and I enjoyed this meal so much it has become a once weekly meal in our house (with leftovers going in my lunch for 2 or 3 days afterwards). We’re on week 3 and we aren’t sick of it yet!
- 2 pounds top sirloin steak, cubed
- 1/2 Tbs olive oil or ghee (or butter if you’re ok with the recipe not being 100% Paleo)
- ½ diced onion
- 5 minced/diced garlic cloves
- 2 Tbs coconut aminos (if going Paleo) or soy sauce
- 6 Tbs arrowroot flour (if going Paleo) or oat flour
- 3 cups beef or chicken broth
- 1 tsp black pepper
- ¼ tsp salt
- 16 ounce package pre-sliced white mushrooms or mushroom of your choice
- Heat a little olive oil in a large nonstick skillet over medium-high heat. Add steak; sear for 30 seconds to 1 minute (depending on thickness), browning on all sides. Remove from pan and place in crock pot.
- Melt butter or put olive oil in pan over medium-high heat. Add onions and garlic; sauté 1-2 minutes until soft and aromatic. Stir in coconut aminos or soy sauce. Sprinkle flour over onion mixture; cook 1 minute, stirring constantly.
- Gradually add broth, stirring constantly. Add pepper and salt. Bring to a boil; cook 2 minutes or until thickened. Pour gravy over meat. Cook on low for 5-6 hours. Add mushrooms last 30 minutes of cooking.
- Serve over cauliflower mash or cauliflower rice to keep it Paleo. Other serving options are quinoa or brown rice.
Approximate Macros for 1 serving: 370 calories, 17g carbs (2g sugar), 12g fat, 38 protein
Macronutrient breakdown: 21% carbs, 33% fat, 46% protein
Click the picture for a printable recipe card.