Low Carb Beef Tips in Mushroom Brown Gravy

Ingredients

• 900 g (2 pounds)stir-fry beef
• al gustosea salt and black pepper
• 30 ml (2 tablespoons)olive oil
• 30 ml (2 tablespoons)butter
• 1 smallshallot, finely chopped
• 2 clovesgarlic, minced
• 30 ml (2 tablespoons)Worcestershire sauce
• 225 g (8 ounces)cremini mushrooms, thinly sliced
• 240 ml (1 cup)beef stock
• 60 ml (1/4 cup)double cream

Instructions

1. 1

   Season the beef

   Season the beef chunks generously with sea salt and black pepper.

2. 2

   Sear the beef

   Heat the olive oil in a large frying pan over a medium-high heat. When the pan is hot, add the beef and sear it on both sides until well browned.

3. 3

   Set beef aside

   Take the beef out of the pan and set it aside. Turn the heat down to medium-low.

4. 4

   Cook the aromatics

   Add the butter, shallot and garlic to the pan. Sauté for 2–3 minutes.

5. 5

   Cook the mushrooms

   Add the Worcestershire sauce and mushrooms. Sauté until the mushrooms have released their liquid and it has evaporated.

6. 6

   Deglaze the pan

   Pour in the beef stock and scrape the browned bits from the bottom of the pan with a rubber spatula, mixing them into the liquid. Add the double cream and stir it in.

7. 7

   Bring to a boil

   Bring the mixture to a boil over a medium heat, then reduce the heat to low.

8. 8

   Thicken the sauce

   Simmer gently, stirring occasionally, for about 10 minutes, until the sauce has begun to thicken.

9. 9

   Finish the beef

   Return the beef to the pan and coat it in the sauce. Cook for a further 5–10 minutes, or until the meat is tender and the sauce has finished thickening.

What are beef tips in mushroom gravy?

Beef tips is a name for bite-sized pieces of beef served in a savoury sauce; the term is used for a range of home-style dishes rather than one fixed traditional recipe. This version takes a skillet approach, browning the beef before building a mushroom gravy in the same pan.

The browned meat and pan residue give the sauce savoury depth, while mushrooms, stock and cream make it rich and spoonable. The combination suits a quick, comforting dinner without a long braise.

Nutrition and macros by portion

The nutrition label shows one serving as written: 561 calories, 36g protein, 6g carbs, 44g fat.

The beef supplies most of the protein, while the cream, butter and olive oil contribute much of the fat. The small amount of carbohydrate comes mainly from the mushrooms, shallot and Worcestershire sauce. Pair a portion with non-starchy vegetables for a balanced plate.

Choosing the beef and mushrooms

Beef: Stir-fry beef is cut small for quick cooking, which suits the short finishing time in the sauce. Keep the pieces reasonably similar in size so they cook at a similar pace.

Mushrooms: Thinly sliced cremini mushrooms soften quickly and release moisture into the pan. Let that liquid evaporate before adding the stock so the gravy does not start out watery.

Build flavour in the same pan

Browned bits: Searing leaves flavourful residue on the base of the pan. Scrape it into the stock when deglazing rather than leaving it behind.

Aromatics: The shallot and garlic cook briefly in butter after the beef is removed. Keep the heat moderate and stir so the garlic softens without scorching.

Get the gravy texture right

Evaporation: Cook the mushrooms until their released liquid has evaporated, then add the stock and cream. This gives the sauce a head start towards a concentrated texture.

Simmering: Keep the sauce at a gentle simmer and stir from time to time as it thickens. If it is still loose after about 10 minutes, continue simmering while watching the beef as it finishes cooking.

Keep the beef tender

Searing: Use a hot pan and brown the beef on both sides before taking it out. If the pan is crowded, the meat may release liquid instead of browning well.

Finishing: Return the beef to the sauce for the final 5–10 minutes, using tenderness as the cue to finish. Stir gently to coat the pieces without breaking them up.

Serving ideas

Serve the beef and gravy with green vegetables such as broccoli, green beans or a simple salad for a lighter plate. Cauliflower mash or sautéed greens also work well alongside the sauce.

For a more substantial meal, serve it with mashed potatoes, rice or buttered noodles. Spoon the gravy over the side just before serving.

Recipe notes & tips

• Pat the beef dry before seasoning if its surface is wet, to help it brown in the pan.
• Sear the beef in batches if needed so the pieces have room to brown.
• Slice the mushrooms evenly so they cook at roughly the same rate.
• Scrape the base of the pan thoroughly when adding the stock to lift the browned residue.
• Stir gently after returning the beef so the pieces stay intact.

Variations

• Add thyme: Stir in a little fresh thyme while the mushrooms cook for an herbal note.
• Use another mushroom: Replace cremini mushrooms with thinly sliced chestnut mushrooms.
• Make it peppery: Add extra black pepper to the gravy before serving.
• Add greens: Stir in a handful of spinach near the end and cook until wilted.
• Serve with mash: Spoon the beef and gravy over cauliflower mash or potato mash.

Common mistakes to avoid

• Crowding the pan: The beef can steam instead of brown; sear it in batches if necessary.
• Adding stock too soon: Mushrooms that still have liquid can make the gravy thin; cook off their released moisture first.
• Scorching the garlic: It can turn bitter; sauté it with the shallot over medium-low heat and keep it moving.
• Skipping the pan scrape: The browned bits add flavour; loosen them into the stock with a spatula.
• Overcooking the beef: Small pieces can become tough; check tenderness during the final 5–10 minutes.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan over a low heat, stirring occasionally; add a small splash of stock if the gravy has thickened too much.

Frequently asked questions