Prep time: 5 mins | Cook time: 20 mins | Additional time: 25 mins | Total time: 50 mins | Yield: 4-6 servings
Fall-apart tender beef smothered in an insanely flavorful mushroom gravy. This dish never fails to impress everyone. It’s over comforting, hearty, and the best meal to enjoy in chilly weather over egg noodles, mashed potatoes, or rice.
Ingredients
2 tbsp butter
2 lbs beef sirloin tips cut into 1” cubes, patted dry
2 tbsp garlic minced
3 tbsp olive oil for browning
1 onion diced
2 tbsp Worcestershire sauce
1 tbsp Italian seasoning
8 ounces white mushrooms, trimmed and sliced 1/4” thick
1/2 c. red wine your favourite
1 tbsp parsley for garnish (optional)
2 c. beef broth (divided, reserve 1/4 c. for cornstarch slurry)
2 tbsp cornstarch
salt and fresh cracked pepper
How to make Garlic Butter Beef Tips and Mushroom Gravy
Step 1: In an Instant Pot on saute function, heat the olive oil. Add the beef cubes in batches once the oil is hot. Seal and cook for about 3 minutes until browned. To a plate, transfer the seared beef when done and set aside.
Step 2: To the instant pot, add the butter, onion, Italian seasoning, garlic, and mushrooms. Saute for about 1 minute, then pour in the wine. Deglaze the pot. Simmer everything for a few minutes until the wine has slightly decreased.
Step 3: Next, pour in the beef broth and add the Worcestershire sauce. Return the beef cubes to the pot. Close the lid and seal the pressure valve. Set to Manual setting on High Pressure for 15 minutes. When the time is up, allow it to release naturally for 10 minutes before quickly releasing the remaining pressure.
Step 4: To make a slurry, whisk 2 tbsp cornstarch with 1/4 c. beef broth at room temperature. Stir this into the pot to thicken the gravy.
Step 5: Serve the garlic butter beef tips and mushroom gravy immediately over egg noodles, mashed potatoes, 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
Ingredients
- 2 tbsp butter
- 2 lbs beef sirloin tips cut into 1” cubes, patted dry
- 2 tbsp garlic minced
- 3 tbsp olive oil for browning
- 1 onion diced
- 2 tbsp Worcestershire sauce
- 1 tbsp Italian seasoning
- 8 ounces white mushrooms, trimmed and sliced 1/4” thick
- 1/2 c. red wine your favourite
- 1 tbsp parsley for garnish (optional)
- 2 c. beef broth (divided, reserve 1/4 c. for cornstarch slurry)
- 2 tbsp cornstarch
- salt and fresh cracked pepper
Instructions
Step 1: In an Instant Pot on saute function, heat the olive oil. Add the beef cubes in batches once the oil is hot. Seal and cook for about 3 minutes until browned. To a plate, transfer the seared beef when done and set aside.
Step 2: To the instant pot, add the butter, onion, Italian seasoning, garlic, and mushrooms. Saute for about 1 minute, then pour in the wine. Deglaze the pot. Simmer everything for a few minutes until the wine has slightly decreased.
Step 3: Next, pour in the beef broth and add the Worcestershire sauce. Return the beef cubes to the pot. Close the lid and seal the pressure valve. Set to Manual setting on High Pressure for 15 minutes. When the time is up, allow it to release naturally for 10 minutes before quickly releasing the remaining pressure.
Step 4: To make a slurry, whisk 2 tbsp cornstarch with 1/4 c. beef broth at room temperature. Stir this into the pot to thicken the gravy.
Step 5: Serve the garlic butter beef tips and mushroom gravy immediately over egg noodles, mashed potatoes, or rice. Enjoy!
