Steak Tips With Savory Gravy (Printer-Friendly)

Tender beef sirloin simmered in rich savory gravy with onions, perfect for busy weeknight dinners.

# What You'll 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 low-sodium beef broth
09 - 1 tbsp Worcestershire sauce
10 - 1/2 tsp dried thyme
11 - Salt and freshly ground black pepper, to taste

→ Fresh Herbs

12 - 1 tbsp chopped fresh parsley, for garnish (optional)

# 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 generously with salt and pepper, and sear for 2–3 minutes per side until well browned. Work in batches to avoid crowding the pan. Transfer browned beef to a plate and set aside.
03 - Reduce heat to medium. Add the remaining olive oil and butter to the skillet. Sauté diced onions and mushrooms for 2–3 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over the vegetable mixture, stirring constantly for about 1 minute to cook off the raw flour taste and form a smooth roux.
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 until well combined.
06 - Bring the gravy to a gentle simmer. Return the seared steak tips and any accumulated juices to the skillet. Cook uncovered, stirring occasionally, for 8–10 minutes until the beef is tender and the gravy has thickened to your desired consistency.
07 - Taste the gravy and adjust salt and pepper as needed.
08 - Sprinkle with fresh chopped parsley and serve hot over steamed rice, creamy mashed potatoes, or buttered egg noodles.

# Expert Advice:

01 -
  • The entire thing comes together in about forty minutes, which is rare for something that tastes like it simmered all afternoon.
  • The gravy is built right in the pan, so every browned bit of flavor gets swept up into the sauce where it belongs.
  • It pairs beautifully with whatever starch you have on hand, from buttered egg noodles to creamy mashed potatoes.
02 -
  • Crowding the pan during the searing step will steam the beef instead of browning it, so patience and batches are your best friends here.
  • Adding the broth too quickly can create lumps in your gravy, so pour it in a slow stream while stirring constantly for the smoothest result.
03 -
  • Let the beef sit uncovered on the counter for about fifteen minutes before cooking so it sears more evenly and cooks faster.
  • The biggest secret to great gravy is scraping up every last bit of fond from the pan, because that is where all the concentrated flavor lives.

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