Prep time: 15 mins | Cook time: 25 mins | Total time: 40 mins | Servings: 4 PEOPLE
This is an incredible recipe to make beef tips and gravy from scratch, all in one pot! A must-try if you are looking for another amazing recipe to try.
Ingredients
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1 ½ pound sirloin tips
3 tbsp olive oil
3 tbsp flour
Beef Seasoning:
½ tsp chilli powder
½ tsp garlic powder
1 tsp brown sugar
½ tsp onion powder
½ tsp paprika
1/4 tsp black pepper
½ tsp salt
Gravy:
3 tbsp cold butter, separated
¼ c. dry red wine, optional
3 cloves garlic, minced
1 small yellow onion
2 c. beef broth
¼ tsp dried thyme
1 tsp onion powder
¼ tsp dried rosemary
½ tsp garlic powder
1 beef bouillon cube
1/4 c. cold water + 3 tbsp corn starch
1 ½ tsp Worcestershire sauce
How to make Beef Tips and Gravy
Step 1: Before you start, mix the beef seasoning mix first and measure out the gravy ingredients. Slice the meat into 1-inch cubes and discard the large chunks of fat.
Step 2: Over the meat, sprinkle the beef seasoning and toss to coat. Then, sprinkle with flour and mix to coat.
Step 3: In a large skillet, heat 3 tbsp olive oil over medium-high heat. Once the oil is hot, add the meat into the skillet in batches, making sure not to overcrowd the pan. Sear for about 45 seconds on each side. If needed, add a splash of oil. When done, transfer the meat to a plate. At this point, you do not need to cook the beef completely.
Step 4: Pour 1/4 c. of the wine into the skillet and deglaze using a silicone spatula. Allow the wine to gently simmer and decrease by half. Adjust the heat to medium, then add 2 tbsp butter along with the onions. Continue to cook for 5 minutes more or until the onions have softened. Next, add the garlic and cook for another minute.
Step 5: Now, add the rest of the gravy ingredients (except the cornstarch mixture) along with the cold butter. Bring the mixture to a boil.
Step 6: Whisk the cornstarch with cold water until the lumps are gone, then slowly stir this into the sauce until you have reached your preferred consistency.
Step 7: Adjust the heat to medium. Then, add the beef and the juices to the plate. Continue to cook for about 10 to 15 minutes while partially covered until the beef is done. Take off the heat.
Step 8: This step is optional but recommended if you want a smooth and velvety finish. In the end, swirl about 1 tbsp cold butter. This is referred to as “Monter au Beurre”.
Step 9: Serve these beef tips and gravy over rice or with mashed potatoes and egg noodles. Enjoy!
Nutrition Facts:
Calories: 384kcal, Carbohydrates: 19g, Protein: 40g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 126mg, Sodium: 931mg, Potassium: 822mg, Fiber: 1g, Sugar: 3g, Vitamin A: 460IU, Vitamin C: 7mg, Calcium: 29mg, Iron: 5mg
Ingredients
- 1 ½ pound sirloin tips
- 3 tbsp olive oil
- 3 tbsp flour
- Beef Seasoning:
- ½ tsp chilli powder
- ½ tsp garlic powder
- 1 tsp brown sugar
- ½ tsp onion powder
- ½ tsp paprika
- 1/4 tsp black pepper
- ½ tsp salt
- Gravy:
- 3 tbsp cold butter, separated
- ¼ c. dry red wine, optional
- 3 cloves garlic, minced
- 1 small yellow onion
- 2 c. beef broth
- ¼ tsp dried thyme
- 1 tsp onion powder
- ¼ tsp dried rosemary
- ½ tsp garlic powder
- 1 beef bouillon cube
- 1/4 c. cold water + 3 tbsp corn starch
- 1 ½ tsp Worcestershire sauce
Instructions
Step 1: Before you start, mix the beef seasoning mix first and measure out the gravy ingredients. Slice the meat into 1-inch cubes and discard the large chunks of fat.
Step 2: Over the meat, sprinkle the beef seasoning and toss to coat. Then, sprinkle with flour and mix to coat.
Step 3: In a large skillet, heat 3 tbsp olive oil over medium-high heat. Once the oil is hot, add the meat into the skillet in batches, making sure not to overcrowd the pan. Sear for about 45 seconds on each side. If needed, add a splash of oil. When done, transfer the meat to a plate. At this point, you do not need to cook the beef completely.
Step 4: Pour 1/4 c. of the wine into the skillet and deglaze using a silicone spatula. Allow the wine to gently simmer and decrease by half. Adjust the heat to medium, then add 2 tbsp butter along with the onions. Continue to cook for 5 minutes more or until the onions have softened. Next, add the garlic and cook for another minute.
Step 5: Now, add the rest of the gravy ingredients (except the cornstarch mixture) along with the cold butter. Bring the mixture to a boil.
Step 6: Whisk the cornstarch with cold water until the lumps are gone, then slowly stir this into the sauce until you have reached your preferred consistency.
Step 7: Adjust the heat to medium. Then, add the beef and the juices to the plate. Continue to cook for about 10 to 15 minutes while partially covered until the beef is done. Take off the heat.
Step 8: This step is optional but recommended if you want a smooth and velvety finish. In the end, swirl about 1 tbsp cold butter. This is referred to as “Monter au Beurre”.
Step 9: Serve these beef tips and gravy over rice or with mashed potatoes and egg noodles. Enjoy!
