Prep time: 5 mins | Cook time: 20 mins | Additional time: 25 mins | Total time: 50 minutes | Yield: 4-6 servings
Melt-in-your-mouth tender beef tips smothered in a mouthwatering mushroom gravy! This recipe is super simple to make and perfect for chilly nights. Enjoy a hearty and very comforting dinner that your whole family will love!
Ingredients
2 tbsp butter
2 tbsp garlic, minced
2 lbs beef sirloin tips cut into 1-inch cubes, patted dry
3 tbsp olive oil for browning
8 ounces white mushrooms, trimmed and sliced 1/4” thick
1 tbsp Italian seasoning
1/2 c. red wine – use your favorite
1 onion, diced
salt and fresh cracked pepper
2 tbsp Worcestershire sauce
2 tbsp cornstarch
2 c. beef broth (divided, reserve 1/4 c. for cornstarch slurry)
1 tbsp parsley for garnish (optional)
How to make Garlic Butter Beef Tips and Mushroom Gravy
Step 1: In an Instant Pot, heat the olive oil on saute function. Add the beef cubes in batches and brown the outside for about 3 minutes, turning to seal the juices in. To a plate, transfer the seared beef. Set aside.
Step 2: To the Instant Pot, add the butter, onion, Italian seasoning, garlic, and mushrooms. Saute for about a minute. Then, pour in the wine and deglaze the pot, scraping up the browned bits from the bottom. Allow everything to come to a simmer and continue to cook for a few minutes more until the wine is a little reduced.
Step 3: Next, pour in the beef broth and add the Worcestershire sauce. Return the beef cubes to the pot. Seal the lid, making sure the pressure valve is closed. Set to Manual setting on High Pressure for 15 minutes. Let the pressure release naturally for 10 minutes when done, then quickly release the remaining pressure.
Step 4: To make a slurry, whisk 2 tbsp cornstarch with 1/4 c. of the reserved (room temperature) beef broth. Stir this into the juices in the pot until thickened.
Step 5: Serve the beef tips right away over mashed potatoes, egg noodles, or rice. Enjoy!
Nutrition Facts:
Yield: 6, Serving Size: 1
Amount Per Serving: Calories 522, Total Fat 33g, Saturated Fat 12g, Trans Fat 0g, Unsaturated Fat 17g, Cholesterol 149mg, Sodium 569mg, Carbohydrates 9g, Fiber 1g, Sugar 2g, Protein 43g
Garlic Butter Beef Tips and Mushroom Gravy
Ingredients
- 2 tbsp butter
- 2 tbsp garlic minced
- 2 lbs beef sirloin tips cut into 1-inch cubes patted dry
- 3 tbsp olive oil for browning
- 8 ounces white mushrooms trimmed and sliced 1/4” thick
- 1 tbsp Italian seasoning
- 1/2 c. red wine - use your favorite
- 1 onion diced
- salt and fresh cracked pepper
- 2 tbsp Worcestershire sauce
- 2 tbsp cornstarch
- 2 c. beef broth divided, reserve 1/4 c. for cornstarch slurry
- 1 tbsp parsley for garnish optional
Instructions
- In an Instant Pot, heat the olive oil on saute function. Add the beef cubes in batches and brown the outside for about 3 minutes, turning to seal the juices in. To a plate, transfer the seared beef. Set aside.
- To the Instant Pot, add the butter, onion, Italian seasoning, garlic, and mushrooms. Saute for about a minute. Then, pour in the wine and deglaze the pot, scraping up the browned bits from the bottom. Allow everything to come to a simmer and continue to cook for a few minutes more until the wine is a little reduced.
- Next, pour in the beef broth and add the Worcestershire sauce. Return the beef cubes to the pot. Seal the lid, making sure the pressure valve is closed. Set to Manual setting on High Pressure for 15 minutes. Let the pressure release naturally for 10 minutes when done, then quick release the remaining pressure.
- To make a slurry, whisk 2 tbsp cornstarch with 1/4 c. of the reserved (room temperature) beef broth. Stir this into the juices in the pot until thickened.
- Serve the beef tips right away over mashed potatoes, egg noodles, or rice. Enjoy!
