Steak Tips and Gravy (Printable Version)
Tender beef tips simmered in savory onion gravy, ready in 40 minutes for a comforting dinner.
# What You Need:
→ Meats
01 - 1 1/2 lbs beef sirloin or stew beef, cut into bite-sized pieces
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 cup sliced cremini or button mushrooms (optional)
→ Pan Sauce & Gravy
05 - 2 tbsp olive oil
06 - 2 tbsp unsalted butter
07 - 3 tbsp all-purpose flour
08 - 2 cups beef broth (low sodium preferred)
09 - 1 tbsp Worcestershire sauce
10 - 1/2 tsp dried thyme
11 - Salt and freshly ground black pepper, to taste
→ Fresh Herbs (optional)
12 - 1 tbsp chopped fresh parsley, for garnish
# How To Make It:
01 - Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
02 - Add beef pieces in a single layer, season with salt and pepper, and sear for 2–3 minutes per side until browned. Work in batches if needed; set browned beef aside.
03 - Lower heat to medium. Add remaining oil and butter. Sauté onions and mushrooms (if using) for 2–3 minutes until softened. Stir in garlic and cook for 1 minute.
04 - Sprinkle flour over the vegetable mixture, stirring well for about 1 minute to cook off the raw flour taste.
05 - Slowly pour in beef broth while stirring and scraping up any browned bits from the pan. Stir in Worcestershire sauce and thyme.
06 - Bring to a gentle simmer. Return steak tips and any juices to the skillet. Cook uncovered, stirring occasionally, for 8–10 minutes until the beef is tender and the gravy thickens to your liking.
07 - Taste and adjust seasoning with salt and pepper as needed.
08 - Sprinkle with fresh parsley and serve hot over rice, mashed potatoes, or egg noodles.
# Helpful Hints:
01 -
- The gravy comes together right in the same pan, so every caramelized bit gets folded back into the sauce where it belongs.
- It transforms humble stew beef or sirloin into something that tastes like it simmered for hours but only takes about forty minutes from start to finish.
02 -
- Do not rush the sear on the beef, because those caramelized bits on the bottom of the pan are the foundation of your gravy.
- Adding the broth too quickly can create lumps, so pour it in gradually while stirring vigorously.
03 -
- Pat the beef completely dry with paper towels before searing, because moisture is the enemy of a good crust.
- Let the flour cook for the full minute before adding liquid, since undercooked flour gives gravy a gritty, pasty texture.