Beef and Mushroom Gravy over Seasoned Rice


12 oz. Sirloin Beef Tips, sliced thin

1/4 C Flour seasoned with Granulated Garlic, Salt and Pepper

2 T Butter

2 T Olive Oil

1/2 Yellow Onion, sliced in half, then sliced thin

2 Cloves Garlic, minced

8oz. Baby Bell Mushrooms, sliced thin

1/4 C Red Wine

1 1/2 C Beef Broth

1/2 C Beef Broth

1 T Cornstarch

2 T Worcestershire Sauce

1/4 tsp. Cumin

1/4 tsp. Paprika

Salt and Pepper to taste


2 C Basmati Rice

2 C Water

1 3/4 C Beef Broth

1/4 C Worcestershire Sauce

2 T Butter

1/2 T Dried Minced Onion

1 tsp. Fresh Tarragon, finely diced

1 tsp. Fresh Oregano, finely diced

Salt and Pepper to taste


-Place sliced beef in flour, coat well, set aside.

-In large skillet over medium high heat melt butter and heat oil.  Add in onions, cook about 3 minutes.  Add in beef and garlic, cook until beef is about medium done.  Add in mushrooms and cook an additional 3-5 minutes or until mushrooms start to soften.

-Pour in wine to deglaze pan.  Pour in 1 1/2 C Beef broth, Worcestershire, cumin, paprika and salt/ pepper.  Bring mixture to boil, reduce temperature to medium.

-Combine 1/2 C Beef broth with cornstarch to create roux, pour into pan and cover, reduce temperature to simmer, and simmer for 10 minutes.


-Combine all ingredients except rice in pot over high heat bring to boil.  Stir in rice, cover and reduce temperature to low.  Cook 18-20 minutes or until all liquid is absorbed.  Allow to sit 5 minutes prior to serving.

-Serve beef and mushroom gravy over rice.  Enjoy!


3 thoughts on “Beef and Mushroom Gravy over Seasoned Rice

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