Sirloin Tips in Mushroom Gravy {Paleo}
Prep time: 
Cook time: 
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Yield: 4 servings
This Paleo Sirloin Tips in Mushroom Gravy recipe is a healthy take on classic comfort food! The gravy is thick, rich, and full of flavor with clean ingredients.
  • 1 lb (450 g) grass-fed sirloin tips (I used Butcher Box)
  • 1½ tablespoons coconut aminos (basically the paleo version of soy sauce or tamari sauce)
  • 1 tablespoon arrowroot starch
  • 1 teaspoon organic raw, unfiltered apple cider vinegar (I used Bragg)
  • ¼ teaspoon coarse kosher salt
  • 1½ tablespoons organic grass-fed ghee/clarified butter (I used EatLuv)
  • 1 medium-large onion, chopped
  • 10 oz/285 g button mushrooms, halved or quartered
  • 3 large cloves garlic, minced or crushed
  • 2 teaspoons minced fresh rosemary
  • ¼ teaspoon black pepper
  • 2 cups (475 ml) beef bone broth or stock
  • 1 teaspoon Dijon mustard
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon organic grass-fed butter
For Serving:
  1. Stir together all ingredients for the meat in large bowl; cover the bowl, and let it marinate 15 minutes at room temperature.
  2. Heat the ghee in a large, deep-sided skillet over high heat. Once hot, add the sirloin (along with the marinade) to the pan in an even layer and cook the meat until browned.
  3. Turn the heat down to medium and add the onion, mushrooms, and garlic, cover the skillet, and cook until the onions are softened, about 8 to 10 minutes, stirring occasionally.
  4. Add the rosemary, black pepper, and broth, and bring up to a boil. Cover the skillet, turn the heat down to simmer, and cook until the meat is tender and the sauce is thickened. (If the meat is tender before the sauce is thickened, you can let it cook uncovered for a while, stirring more frequently.)
  5. Stir in the Dijon, balsamic, and butter and cook until the butter is melted.
  6. Serve along with cauliflower rice or mash to soak up the gravy.
Recipe by An Edible Mosaicâ„¢ at