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Beef Sirloin TIps in Mushroom Gravy

  • Author: Michelle Burns


  • 1 pound sirloin, cubed into 1 1/2 inch pieces
  • 1/2 cube salted butter
  • 1 1/2 tbs olive oil
  • 1/2 pound mushrooms, sliced
  • 1/2 tsp seasoning salt
  • 1/2 tsp white pepper
  • 1/2 Tbs black pepper
  • 1 cup broth
  • 1 tsp dark brown sugar
  • 1 Tbs Worcestershire sauce
  • 2 tsp ketchup
  • 1/2 tsp dried thyme
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 1 tbs cornstarch
  • 2 tbs water


  • In a large skillet, heat the oil and butter over medium heat.
  • Add the sirloin, seasoning salt, black pepper, and white pepper, and cook until the outside is lightly browned but not fully cooked through
  • Add the broth, Worcestershire sauce, sugar, ketchup, thyme, onions, and garlic and bring to a simmer.
  • Simmer until the onions begin to clear.
  • Add the mushrooms and cook until the mushrooms are tender and the meat is cooked through.
  • In a small bowl, mix the cornstarch and water and slowly add to the skillet, mixing while adding.
  • Stir and bring to a slow simmer.
  • Cook until slightly thickened.
  • Serve over cauliflower rice or mashed plantains (if paleo) or mashed potatoes or rice



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