Combine the cornstarch and the water in a small bowl or measuring cup. Slowly pour it into the simmering mixture while stirring.
Add the mushroom mixture and beef tips with any pan juices back to the skillet and gently simmer for 10 minutes to thicken the mixture and finish cooking the beef. Season with salt and freshly cracked black pepper to taste. Serve over noodles, rice, or mashed potatoes. Garnish with chopped fresh thyme or parsley.
NOTES
Purchase good quality beef tenderloin, petite shoulder, or steak. You can use porterhouse or T-bone steak. I do not recommend beef stew meat for this recipe as it is usually cut from the chuck roast, and it needs to be cooked low and slow to tenderize like in a stew. Both sirloin and stew meat are great in slow cooker beef tips and gravy recipes.
Look for mushrooms that are firm, free from blemishes, and have a smooth appearance. They should be dry to the touch but not dried out. This recipe works with both cremini and white button mushrooms.
Always use wine of good quality. In other words, one that you would enjoy a glass of.
Choose a red that is dry and medium to light-bodied. Good choices are Merlot, Pinot Noir, or a Cabernet.
If the gravy becomes too thick upon simmering, add a few tablespoons of beef broth to thin it out.
This recipe really works well with the wine and the mushrooms. They add a depth of flavor that really shines through.
