Beef Tips with Mushrooms
Rated 4.6 stars by 17 users
Category
Entree
Cuisine
Americana
Author:
Brian Leigh
Servings
6
Prep Time
10 minutes
Cook Time
30 minutes
Sometimes you just need a big bowl of a stick-to-your-ribs hearty meal that will get you through the week. When the weather starts to cool down, I get a little nostalgic and a heaping helping of Beef Tips with Mushrooms always brings me back to chilly Saturdays in Geauga County, Ohio. I grew up in the snowbelt of Northeast Ohio and a meal like this was absolutely necessary after raking leaves, chopping wood, or just hanging with my friends in the woods.
I amped it up a bit, using beef tallow and my own seasonings. Serve this over mashed potatoes or egg noodles and it'll be like its 1993 all over again.
Ingredients
For the Beef Tips
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1 tablespoons beef tallow
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1 lb of sirloin or tenderloin steak cut into 1 inch pieces
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1 tablespoon Somethin’ To Beef About - Umami Steak Seasoning
For the Mushroom Gravy
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8 ounces porcini mushrooms, sliced
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½ cup onion, diced
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2 tablespoons flour
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2 tablespoons beef tallow
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1 cup beef broth
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1 tablespoon Somethin’ For Everything - Salt, Pepper, Garlic Blend
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1 teaspoon Red Wine Vinegar
Directions
For the Beef Tips
Season the beef tips with 1 tablespoon of B.T. Leigh's Somethin' To Beef About umami steak seasoning. Ensure the beef tips are coated evenly.
Heat 1 tablespoon of beef tallow in a large pan over high heat. A dutch oven or a high sided stainless steel pan is perfect for this.
Add the beef tips to the large pan and brown until a nice crust has formed. This should take approximately 4-5 minutes per side. Make sure not to crowd the pan - work in batches. Make sure the vent fan is on - this may create some smoke.
Remove the beef tips and set aside.
For the Mushroom Gravy
Using the same pan, reduce the heat to medium and add two tablespoons of beef tallow. This should be enough to coat the bottom of the pan.
Add the mushrooms and onions, allowing to cook for approximately 5 minutes until the mushrooms have browned.
Add a tablespoon of B.T. Leigh's Somethin' For Everything and stir to combine. Let this cook for 30 seconds.
Add 2 tablespoons of flour to the pan, stirring continuously until all the flour is incorporated. Allow this to cook for 2 minutes until the flour changes to a light brown and smells toasty.
Slowly add the beef broth a tablespoon at a time, stirring continuously, until a nice sauce has formed. Simmer the sauce for about 3 minutes or until thickened.
Stir 1 teaspoon red wine vinegar into the sauce. This should brighten it a bit.
Add the beef tips, along with any juice, back into the pan and let cook for another 3 minutes.
Serve over rice, noodles or mashed potatoes! Enjoy!
Recipe Note
I did this recipe as a demo for Rian's Fatted Calf Meat Shoppe in Bowling Green, Kentucky.
They provided me with their beef tips, which was cut from filet tails and some Black Hawk Farms beef tallow.
All these ingredients are available at their shop, including my seasonings.
1 comment
This recipe is easy to make and packed with all the best flavors—perfect for a hearty meal as the weather cools. I had the chance to sample Brian’s delicious combination and highly recommend it!