Low Sodium Beef Tips and Gravy –

Low sodium beef tips and gravy is one of those old fashioned comfort foods that has not changed much since the days when my Grandpa Isaacs would serve it up for the family on a Sunday. I love the way it tastes and I love that it is so easy to make.

This week’s recipe is low sodium beef tips and gravy. There are many variations of this dish. This low sodium version is based on a recipe from my friend, and fellow low sodium dieter, John. He is a great cook, and he makes amazing low sodium recipes.

This low sodium beef tips and gravy is a great way to lose those extra pounds on the road. The key to this is the gravy – the key to low sodium beef tips and gravy is the gravy.. Read more about low sodium beef recipes and let us know what you think.

Low-Sodium Beef Tips and Gravy can be made in one pan on the stove with just a few simple ingredients and yields tender meat covered in a dark delicious sauce that everyone enjoys! This dish transports me back to the days when big family dinners were shared around the table. You may serve it over wide egg noodles, rice, or low-sodium mashed potatoes, among other things.

Sodium content in a typical dish 620–1000 milligrams
Sodium in this recipe per serving 29 mg
Serving size (calories) 388

Packaged beef tips with gravy had an average sodium content of 620 mg per 12 cup, whereas jarred beef gravy had an average sodium content of 300 mg per 14 cup. Worse, several of the recipes I looked at had salt levels ranging from 700 to 1000 mg per cup portion. Once again, a meal with so much taste potential is just oversalted. With just a few substitutions and improvements, you can easily create a delicious low sodium beef tips and gravy dinner at home with just 29 mg of sodium.

Low-Sodium-Beef-Tips-and-GravyNoodles with mushroom sauce and beef tips


If Gravy Becomes Too Thick

If the gravy gets too thick while boiling, thin it down with a few additional tablespoons of beef broth. Using low-sodium beef broth is a win-win situation for us since the taste of the broth increases as it boils, preventing the final meal from becoming overly salty as it concentrates. I feel that 30 minutes is the perfect simmering time; however, this may vary depending on the size of your beef cubes.

Mushrooms and Wine

A little wine and a lot of mushrooms are used in this dish. They both contribute a lot of flavor to the gravy; the wine gives it a little bite, while the mushrooms give it a deeper umami flavor.

Sauce for browning

Browning sauce is my greatest trick for creating rich dark brown gravy. Browning sauce is a savory flavor concentration that can take your gravy to the next level with only a few drops. I recall my father using this in the past, but I’ve just lately found its use in enhancing the flavor of a meal. Furthermore, when compared to Worcestershire sauce or soy sauce, which are frequently used in gravies, it has a very low salt level. It comes highly recommended from me.

1629419922_973_Low-Sodium-Beef-Tips-and-GravyBeef and noodles with garlic bread for a low-sodium supper

It’s best to use a cast iron skillet.

A cast iron pan is ideal for this dish because of its large surface area, which is ideal for sautéing. A hefty bottom and sides are also excellent for maintaining a consistent temperature during a lengthy simmer.

Instead of using a Ziploc bag, use Tupperware.

Place the beef tips in a big Tupperware container with the flour, pepper, and Mrs. Dash Table Blend spice and shake them to coat them before browning. To coat the meat, give it a good shake. To accomplish this, most recipes call for a Zip-lock bag. However, I despise wasting bags for this purpose, and the container is simple to clean and does not contribute to plastic trash. 

Various Meat and Mushroom Amounts

When I prepared this recipe, I used a 1 1/4 pound bag of stew beef and the same number of ingredients that the recipe called for, and it turned out perfectly. It also hardly alters the nutritional value per serving. It’s also OK if you want to add more or fewer mushrooms. Though I wouldn’t recommend skipping the mushrooms since they offer a lot of flavor to a low-sodium dish. Because I dislike the texture of mushrooms but like their taste, I just cut them into smaller pieces. It’s all up to you.


To prepare my low sodium beef tips and gravy, I like to use chuck roast stew meat. They’re usually inexpensive, and they may be cooked to perfection just like any other beef. They’re usually packed in cubes, but I split them in half and trim away any extra fat. Because the gravy provides the bulk of the taste, I’ve never seen the need to buy a more costly cut of beef because they always simmer to a lovely soft “bite.” The main thing to keep in mind is that the longer it cooks, the more delicate it gets.

1629419923_94_Low-Sodium-Beef-Tips-and-GravyBeef in a low-sodium mushroom sauce on a white dish

Here are a few more recipes for you to try!

Please let me know how you liked this dish in the comments, as usual! When I hear from you, it motivates me, and I’m curious to know how you enjoyed and served your Low Sodium Beef Tips with Gravy. Also, please leave a remark or a rating, as well as any suggestions you may have.


Beef Tips and Gravy with Low Sodium

The ideal family meal comfort dish has to be Low Sodium Beef Tips with Gravy. In a deep brown mushroom and onion sauce, tender beef cubes are smothered.

Mode of Preparation Stop your screen from turning black.

15-minute prep time

35 minutes to prepare

50 minutes total

Course Description:

American cuisine

4 servings

calorie count: 388 kcal

  • 3 tablespoons butter, unsalted
  • sliced white mushrooms, 1/2 pound (8 ounces)
  • 1/2 cup onion, chopped
  • 2 tbsp pre-minced garlic
  • 2 tbsp extra virgin olive oil
  • 1 pound chuck roast, sliced into bite-size pieces
  • 2 tablespoons flour
  • a quarter teaspoon of freshly ground pepper
  • 1 teaspoon Mrs. Dash Table Blend

To make the gravy

  • 1/3 cup red wine, dry Merlot
  • 2 cups beef broth (no salt added)
  • 2 tsp Herb Ox beef bouillon granules (no sodium)
  • 1/4 cup Wondra or normal flour I like Wondra since it’s simple to combine and shake off.
  • To taste, a few drops of browning sauce
  • season with pepper to taste
  • In a large pan, melt the butter over medium-high heat. When the butter has melted, add the mushrooms and simmer until they are browned, about 8 minutes. Cook for another 2-3 minutes, or until the onions have softened and the mushrooms have become golden brown. Reduce the heat to low and sauté the garlic for 30 seconds. Transfer the contents from the pan to a mixing bowl.

  • Add flour, steak bits, and Mrs. Dash Table to a big Tupperware container with a cover. Blend and season with salt and pepper. To coat, shake well. In a pan, heat the olive oil over medium-high heat. When the oil begins to shimmer, add the steak and fry until it is browned. Remove the previous waiting dish from the scene.

  • Deglaze the skillet with red wine, scraping up the brown pieces from the bottom.

  • After that, add the beef broth and the Herb-ox beef flavoring. Simmer for 5 minutes, stirring occasionally.

  • In a skillet with the beef broth mixture, whisk Wondra or sift flour. Cook for 2 minutes, or until slightly thickened. To taste, add a few drops of browning sauce at a time.

  • Return the mushroom mixture and the beef to the pan and cook for at least 15 to 20 minutes, or until the meat is cooked.

  • Mrs. Dash Table Blend & pepper to taste.

  • Serve with egg noodles, rice, or mashed potatoes as a side dish.

calorie count: 388 kcal



Along with the BEEF TRIPLE BEE using Beef Tips and Gravy, you can make these low sodium beef tips with gravy. These are great with BEEF TRIPLE BEE made with beef tips, and just a little bit of gravy.. Read more about low sodium beef jerky and let us know what you think.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.