BEEF TIPS AND GRAVY

INGREDIENTS

• 1 ½ pounds sirloin, sirloin tips or small shoulder pieces, cut into small pieces
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 3 tablespoons butter
• ½ pounds cremini mushrooms or white mushrooms, sliced ​​ ½ cup finely chopped onion
• 3 garlic cloves, minced
• ⅓ cup dry red wine (optional)
• 2 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 3 tablespoons cornstarch
• ¼ cup cold water

INSTRUCTIONS

1. Season the pieces of meat generously with salt and pepper.
2. Heat the olive oil in a saucepan or large skillet over medium-high heat.
3. Brown the pieces of meat on all sides.
4. Work in batches to avoid overcrowding the pan, and add more oil if necessary.
5. Place the browned meat on a plate, reserving the pan juices, and cover to keep warm.Melt the butter in the pot.
6. Add the mushrooms and cook for a few minutes.
7. Add the onions and cook until they soften and the mushrooms turn a nice golden color.
8. Add the garlic and cook for another minute.
9. Take everything out of the pan and place it on the plate with the pieces of meat.
10. Pour the red wine into the pot and scrape it with a wooden spoon to remove any tasty brown bits from the bottom and sides.
11. Let the wine simmer and reduce by half. Add beef broth, Worcestershire sauce and soy sauce.
12. Bring the mixture to a boil and then let it simmer.

NOTES

Buy good quality beef tenderloin, small shoulder or tenderloin. You can use porterhouse steak or ribeye steak. I don’t recommend braising beef for this recipe as it is usually cut from the roast and needs to be cooked low and slow to tenderize like a stew. Both sirloin and stewed meat are great for slow cooker meat tips and gravy recipes.
Look for mushrooms that are firm, free of blemishes, and have a smooth appearance.They should feel dry but not dried out. This recipe works with both cremini and white mushrooms.
Always use good quality wine. In other words, one you would enjoy with a glass.
Choose a dry red wine that is medium to light bodied.Good options are Merlot, Pinot Noir or Cabernet.
If the sauce becomes too thick while simmering, add a few tablespoons of beef broth to thin it out.
This recipe goes very well with wine and mushrooms. They provide a depth of flavor that really shines through.

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