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Low Sodium Beef Tips and Gravy

By: Bill

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Low Sodium Beef Tips and Gravy is easily prepared on the stove in one skillet with only a few basic ingredients but results in a tender meat smothered in a dark savory sauce that everyone loves! This meal really brings me back to the old days of eating hearty family meals around the table. You also have many options to have it served over wide egg noodles, rice or low sodium mashed potatoes.

Typical sodium amount per serving620 – 1000 mg
Sodium per serving for this recipe29 mg
Calories per serving388

A few of the packaged beef tips and gravy I looked at averaged 620 mg of sodium per ½ cup and jarred beef gravy ran about 300 mg per ¼ cup. Even worse many of the recipes I perused ranged all over the place from 700 – 1000 mg of sodium per 1 cup serving. Once again a dish with so much available flavor is just overdosed in salt. With just a few replacements and enhancements you can easily make a wonderful low sodium beef tips and gravy meal yourself with just a minuscule amount of 29 mg. of sodium.

Beef tips and noodles with mushroom sauce
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Beef tips and noodles with mushroom sauce


If Gravy Gets Thick

If the gravy becomes too thick when simmering just add a few more tablespoons of beef broth to help thin it out. Using no sodium beef broth is a double win here for us because when the broth reduces as it cooks, it intensifies in flavor, and this prevents the final dish from becoming what would be too salty as it concentrates. I find 30 minutes to be roughly the ideal simmering time; this can vary depending on your beef cubes are though.

Wine and Mushrooms

This recipe uses a bit of wine and lots mushrooms. They both add tons of flavors, the wine adds a bit of “bite” and the mushrooms add an essential deeper umami taste to the gravy.

Browning Sauce

My best secret to getting rich dark brown gravy is to use a browning sauce. Browning sauce is a savory flavor concentrate and just a few drops can take your gravy to the next level. I remember my dad using this long ago but I have recently rediscovered its use and value in perking up a dish. Plus, it very low in sodium content as compared to Worcestershire sauce or soy sauce that is commonly used in gravies. I highly recommend it.

Low sodium dinner beef and noodles with garlic bread
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Low sodium dinner beef and noodles with garlic bread

Cast Iron Skillet is Best

Using a cast iron skillet is perfect for this recipe; the wide surface is great for sautéing. And having heavy bottom and sides is ideal for holding the temperature constant during a long simmer.

Use Tupperware instead of Zip-Loc Bag

When coating the beef tips prior to browning, place and shake them in a large Tupperware container with the flour, pepper and Mrs. Dash Table Blend spice. Shake well to coat the beef. Most recipes call for a Zip-lock bag to do this. But I hate wasting bags just for this and the container is easy to washout without contributing to plastic waste. 

Varying Amounts of Meat and Mushrooms

The package of stew beef I used when I made this particular recipe came in 1 1/4 lbs. package using the same amount of ingredients for the recipe and it came out just fine. Also, it barely changes the nutrition index per serving. Likewise, if you want to add more or less mushrooms that’s OK too. Though I would not leave mushrooms out as you will be missing out on a lot of flavor that adds to a low sodium meal. I am not big on the texture of mushrooms but I love the flavor, so I just chop them into smaller bits. It’s all up to you.


I personally like to use chuck roast stew meat to make my low sodium beef tips and gravy. They are typically very economical and can be simmered to a perfect tenderness just like any other beef. They generally are already packaged in a cubed form though I generally cut those cubes in half and cut off any excess fat. Since they always simmer to a nice tender “bite” I never saw the need to use a more expensive piece of meat because the majority of the flavor comes from the gravy. The most important thing to remember is, the longer it cooks, the more tender it becomes.

Low sodium mushroom sauce and beef on white plate
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Low sodium mushroom sauce and beef on white plate

[su_box title=”A few other recipes you may enjoy to dip in!” box_color=”#a92224″]


As always, please let me know how you like this recipe in the comments! I get motivated when I hear from you and am interested to learn about how you liked and served your Low Sodium Beef Tips and Gravy. And please leave a comment or rating and share any tips you might have.

Low Sodium Beef Tips and Gravy

Written by: Bill
Low Sodium Beef Tips and Gravy has to be the ultimate family dinner comfort food. Tender cubes of beef are lathered in a rich brown mushroom and onion gravy.
4.75 from 12 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 388 kcal


  • 3 Tbsp butter no salt added
  • 1/2 lb 8 oz sliced white mushrooms
  • 1/2 cup chopped onion
  • 2 Tbsp garlic pre-minced
  • 2 Tbsp olive oil
  • 1 lb stew beef (chuck roast) cut in bite size strips
  • 2 Tbsp flour
  • 1/4 tsp fresh ground pepper
  • 1 tsp. Mrs. Dash Original Table Blend seasoning no salt

For the gravy

  • 1/3 cup dry red wine Merlot
  • 2 cups no sodium added beef broth
  • 2 tsp Herb Ox beef bouillon no sodium granules
  • 1/4 cup Wondra or regular flour (I like Wondra as its easy to shake out and mix)
  • A few drops of browning sauce to taste
  • Pepper to taste


  • Add butter to large skillet over medium high heat. When melted toss in mushrooms and cook until browned; approximately 8 minutes. Add onions and continue cooking for 2-3 minutes or until onions start to soften and mushrooms turn golden brown. Reduce heat to low and add garlic; cook for 30 seconds. Remove mixture from pan to bowl.
  • In large Tupperware container with lid add flour, steak bites, Mrs. Dash Table Blend and pepper. Shake to coat. Add olive oil to skillet over medium high heat. When oil is shimmering add steak and cook until browned. Remove previous waiting bowl.
  • Add red wine to skillet and deglaze the pan; scraping up the brown bits from the bottom.
  • Then add beef broth and Herb-ox beef flavor. Simmer for 5 minutes; stirring a couple of times.
  • Whisk Wondra or sieve flour into skillet with beef broth mixture. Cook until slightly thickened; approximately 2 minutes. Add browning sauce a few drops at a time to taste.
  • Add mushroom mixture and beef back to pan; simmer for at least 15 -20 minutes or until meat is tender.
  • Mrs. Dash Table Blend & pepper to taste.
  • Serve over egg noodles, rice or mashed potatoes.

I use, own and recommend these products and ingredients used in this recipe and I may earn commissions from qualifying purchases.

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Calories: 388kcal (19%)

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Please understand that not everyone’s sodium and dietary requirements are the same, therefore some recipes may be higher than you’re allowed.

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© 2024 Tasty Healthy Heart Recipes

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Nutrition InformationThe information shown is provided by an online nutrition calculator. It should not be substituted for a doctor’s or nutritionist’s advice. Please understand that not everyone’s sodium requirements are the same, therefore some recipes may be higher than you’re allowed. Always consult with your doctor for your recommended daily sodium allowance.

Low sodium mushroom sauce and beef on white plate
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Low sodium mushroom sauce and beef on white plate
My Profile Pic Bill

Hello, I'm Bill

Welcome!  After my stroke, I began to prepare low-sodium and reduced-fat meals. Tasty, easily prepared meals that can help you change to a low-sodium diet for a healthier life.  Read more

20 thoughts on “Low Sodium Beef Tips and Gravy”

  1. Did you just use real red wine. I used the cooking red wine and it has a higher sodium count. Recipe was excellent.
    Thanks, djohn

    • I use a real red wine now. I originally used cooking wine not even thinking there would be sodium in it.

  2. 5 stars
    Bill, I am so thankful for your recipes. It has been somewhat terrifying cooking for my son and keeping the sodium down. I made this about 3 weeks ago & trying to figure dinner for tomorrow, we have a set Monday-Friday menu’s but weekends are fly by the seat of my sons sodium. Thank you so much.

    • Thank you for your comment Jan. Hope you enjoy many more recipes here! Bill

  3. Hi Bill I Have a question. Where do you find no salt added beef broth? Is there a particular brand you recommend? I really want to make this recipe soon as the last recipe of yours we made was amazing and had so much flavor.

  4. 5 stars
    I made this recipe without the onions and mushrooms because my husband doesn’t like them at all and it was still absolutely delicious.

    • Hi Phyllis,
      I would use red wine vinegar. It is common substitute for regular wine in recipes. I would mix 2 Tbsp red wine vinegar with 2 Tbsp water as a substitute for this recipe.

  5. Very tasty dish. I served it over baked potatoes instead of noodles to reduce the calorie count a little. Also stirred some leftover roasted veggies into a small pan of the steak and gravy for lunch the next day. This will go on our regular list. Thanks for sharing.

  6. There’s definately a lot to find out about this subject. I like all the points you have made.

  7. Made this for dinner tonight and really enjoyed IT…But when I put ingredients in a nutrition calculator, it came up with 130 mg of sodium, not 29….

    • Hi Sharon, I think the majority of the difference is in the butter and type of meat. I corrected the recipe to use unsalted butter and stew beef. (chuck roast) Which is what I used in my calculator. With those corrections it comes out very close.
      Thanks for your letting me know.

    • Hi Deb,
      Herb-Ox Sodium-Free Beef Flavored Granulated Bouillon is a replacement for the very high sodium beef bouillon cubes that you would normally use in soups and gravies and such.
      I have not had much luck finding it locally myself and order it from Amazon. I generally use 1 to 1 1/2 tsp for an equivalent “cube”. It really is quite good and is available in chicken flavor too. https://www.amazon.com/Herb-Ox-Sodium-Free-Flavored-Granulated-Boullion/dp/B07H81CMC5

      Edit: I see now I was not very specific about this ingredient and will update…Thanks


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