Ingredients
500 g beef tips (sirloin or stew meat, cut into bite-sized pieces)
2 tablespoons olive oil
1 tablespoon butter
1 small onion, finely chopped
2 cloves garlic, minced
250 g mushrooms, sliced
1 cup beef broth
1 cup heavy cream
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
Salt and black pepper to taste
1 teaspoon paprika
1 teaspoon dried thyme (optional)
1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Fresh parsley, chopped (for garnish)
Instructions
Season the beef tips with salt, pepper, and paprika.
Heat olive oil in a large skillet over medium-high heat. Add the beef and sear until browned on all sides. Remove and set aside.
In the same pan, melt butter and sauté the chopped onion until soft. Add garlic and cook for about 30 seconds.
Add the mushrooms and cook until they release their moisture and become golden brown.
Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir well and let it simmer for 5 minutes.
Reduce the heat to medium-low, then stir in the heavy cream and thyme.
Return the beef tips to the pan and let everything simmer for 10–15 minutes until the beef is tender and the sauce thickens.
If you want a thicker sauce, add the cornstarch mixture and stir until it reaches your desired consistency.
Taste and adjust seasoning if needed.
Sprinkle with fresh parsley before serving.
Serve hot with mashed potatoes, rice, or pasta.