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.
One of the most amazing things about food lies not in the fact that it sustains our bodies, but that it’s also capable of nourishing our souls. Food is an experience well before we even sit down to a meal.
There’s the cooking process, which can be as fun as you make it, and then the lovely aroma that starts to fill the house. If it’s a family meal you’re making, just watch in awe as the food itself is what draws everyone to the kitchen. And if sitting down to a delicious meal isn’t reward in itself for all your labor, the fact that food has the ability to transport us back in time or across the world is like magic.
Beef stew-type dishes like this always remind me of winters in Buffalo and my mom’s homemade vegetable beef stew. It was hearty with potato and complex with layers of flavor from slow-cooked beef and a splash of Worcestershire sauce, and she always added a generous amount of onion, carrot, celery, and garlic, and sometimes green peas if she had a bag in the freezer. That stew was literally like a hug in dinner form, warming up even the coldest of nights.
I make a few different variations of beef stew (like this version using pantry staples, this one with Guinness, and these paleo pot pies with mushrooms and ale) because it’s such a winter staple in my house. This recipe is thickened mostly with onion as it cooks down and almost melts into the gravy, as well as a little bit of arrowroot and a touch of butter added at the end. A little bit of Dijon mustard and balsamic vinegar are the secret ingredients that perk up the flavor.
What’s your favorite hearty winter meal?
- 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
- Stir together all ingredients for the meat in large bowl; cover the bowl, and let it marinate 15 minutes at room temperature.
- 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.
- 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.
- 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.)
- Stir in the Dijon, balsamic, and butter and cook until the butter is melted.
- Serve along with cauliflower rice or mash to soak up the gravy.
Disclosure: I received a sampling of Butcher Box products for free; as always, opinions stated are my own. This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items, which helps me keep this site alive – thank you for helping to support An Edible Mosaic!