Steak Tips and Gravy (Printable version)

Tender beef sirloin pieces simmered in a rich savory gravy with onions and earthy mushrooms for a hearty 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 and Gravy

05 - 2 tbsp olive oil
06 - 2 tbsp unsalted butter
07 - 3 tbsp all-purpose flour
08 - 2 cups low-sodium beef broth
09 - 1 tbsp Worcestershire sauce
10 - 1/2 tsp dried thyme
11 - Salt and freshly ground black pepper, to taste

→ Garnish

12 - 1 tbsp chopped fresh parsley (optional)

# How To:

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 to 3 minutes per side until browned. Work in batches if needed to avoid crowding the pan. Set browned beef aside on a plate.
03 - Lower heat to medium. Add the remaining olive oil and butter. Sauté onions and mushrooms if using for 2 to 3 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
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 bottom of the pan. Stir in Worcestershire sauce and dried thyme.
06 - Bring to a gentle simmer. Return the steak tips and any accumulated juices to the skillet. Cook uncovered, stirring occasionally, for 8 to 10 minutes until the beef is tender and the gravy thickens to your liking.
07 - Taste the gravy and adjust salt and pepper as needed.
08 - Sprinkle with fresh parsley and serve hot over rice, mashed potatoes, or egg noodles.

# Expert Advice:

01 -
  • The entire dish comes together in one skillet, which means you get all the comfort and almost none of the cleanup.
  • That gravy, rich and savory with just a hint of Worcestershire, soaks into mashed potatoes or egg noodles like it was born for that exact purpose.
  • It uses simple pantry ingredients, so you can pull it off on short notice without a grocery run.
02 -
  • Crowding the pan during the sear is the fastest way to steam your beef instead of browning it, so patience and batches pay off.
  • Adding the broth too quickly can create lumps, so pour it in a slow stream while stirring constantly for a silky gravy.
03 -
  • Let the beef sit at room temperature for about 15 minutes before searing so it cooks more evenly and browns better.
  • Use a wooden spoon or spatula to really work those browned bits off the bottom of the pan, because that fond is concentrated flavor you cannot buy.

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