Beef Tips and Mashed Potatoes
When you want cozy food without a long wait, this is the move.
This is the dinner to make when you want something warm, filling, and familiar but you do not have the energy for a slow braise. It gives you the beef-and-gravy comfort of classic beef tips and mashed potatoes, with a weeknight-friendly shortcut so it lands in under 45 minutes. The beef stays tender if you simmer it gently and do not rush the gravy. Expect cozy, savory results rather than restaurant-level fussiness: simple ingredients, one pan for the beef, and creamy potatoes to catch every bit of sauce. It is a good choice on cold nights, after a long workday, or anytime everyone wants comfort food fast.
Ingredients
- 1.5 lb beef sirloin — cut into 1-inch pieces
- 1 tbsp all-purpose flour — for lightly coating the beef
- 1 tbsp olive oil
- 2 tbsp butter — divided
- 1 unit yellow onion — diced
- 8 oz mushrooms — sliced
- 2 unit garlic cloves — minced
- 2 cup beef broth
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1.5 lb russet potatoes — peeled and chopped
- 0.25 cup milk — warm if possible
- 0.25 cup sour cream
- 0.5 tsp salt — plus more to taste
- 0.25 tsp black pepper
Method
- 1 Put the potatoes in a pot, cover with cold salted water, and bring to a boil. Cook until very tender, 12 to 15 minutes. Drain, then mash with the milk, sour cream, and half the butter. Season with a little salt and pepper and cover to keep warm.
- 2 While the potatoes cook, toss the beef with the flour, salt, and pepper. Heat the olive oil and remaining butter in a large skillet over medium-high heat. Brown the beef in a single layer for 2 to 3 minutes per side, working in batches if needed, then move it to a plate.
- 3 Lower the heat to medium. Add the onion and mushrooms to the skillet and cook until the onion softens and the mushrooms release their moisture, about 5 minutes. Stir in the garlic, tomato paste, thyme, and Worcestershire sauce for 30 seconds.
- 4 Pour in the beef broth, scraping up any browned bits. Return the beef and any juices to the skillet. Simmer gently for 8 to 10 minutes, until the sauce thickens and the beef is cooked through. Taste and adjust salt and pepper.
- 5 Spoon the mashed potatoes into bowls or plates, top with the beef and gravy, and serve right away.
Variations
- Vegetarian swap — Replace the beef with 2 cups of sliced mushrooms and 1 can of drained white beans, then use vegetable broth instead of beef broth.
- Faster swap — Use instant mashed potatoes and thin-sliced beef sirloin so the whole dinner is closer to 25 minutes.
- Substitutions — Swap sour cream for plain Greek yogurt, mushrooms for extra onion, or russet potatoes for Yukon Golds for a creamier mash.
Notes
If the sauce gets too thick, add a splash of broth or water. If you want a looser gravy, simmer uncovered a minute or two less. For extra comfort, add a handful of frozen peas at the end.
Equipment that helps
- Large skillet — It gives the beef room to brown instead of steam.
- Potato masher — It makes the potatoes creamy fast without dragging out the prep.
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