Beef Tips in Mushroom Brown Gravy - Low Carb, Gluten Free, Primal

• Gluten free

• Meat

  • 2 lbs Stir fry beef

• Produce

  • 8 oz Cremini mushrooms
  • 2 cloves Garlic
  • 1 Shallot, small

• Canned Goods

  • 1 cup Beef stock

• Condiments

  • 2 tbsp Worcestershire sauce

• Baking & Spices

  • 1 Sea salt and black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 1/4 cup Heavy cream

Found on peaceloveandlowcarb.com

Description

Directions

• Season beef chunks generously with sea salt and black pepper.
• Heat olive oil in a large skillet over medium high heat. Once the pan is hot, add the beef to the pan and sear on both sides until nice and browned.
• Remove the beef from the pan and set aside. Reduce heat to medium low.
• Add the butter, shallot and garlic to the pan. Sauté for 2-3 minutes.
• Add the Worcestershire sauce and the mushrooms to the pan. Sauté until the mushrooms have released their liquid and the liquid has evaporated.
• Deglaze the pan with the beef broth and use a rubber spatula to scrape up any bits from the bottom of the pan and mix in. Add the heavy cream to the pan and mix in.
• Bring to a boil over medium heat and then reduce the heat to low.
• Let simmer on low, stirring occasionally until the sauce has started to thicken. About 10 minutes.
• Add the beef back to the pan and coat in the sauce. Let cook an additional 5-10 minutes or until the meat is tender and the sauce has finished thickening.