Indulge in the ultimate comfort food with our Beef Tips and Gravy recipe, featuring tender sirloin tips seasoned with a perfect blend of spices, simmered in a rich homemade gravy, and ideal over your choice of mashed potatoes, egg noodles, or rice.
Gather ’round, foodie friends, for a tale as savory as the dish itself. Growing up, my kitchen was the heart of our home, and the aroma of mom’s Beef Tips and Gravy was like a warm hug after a long day. This wasn’t just a recipe; it was a family heirloom, whispered from generation to generation with a spoonful of love and a pinch of tradition. It was the centerpiece of Sunday dinners, the star of our holiday spread, and my go-to comfort when the world outside felt a tad too chilly. With every tender bite, I’m transported back to those bustling family gatherings, where the laughter was just as hearty as the meal. This recipe is more than food; it’s a memory on a plate, and now, with a sprinkle of nostalgia, I’m sharing this piece of my heritage with you.
Why You’ll Love Beef Tips and Gravy:
What makes this Beef Tips and Gravy the star of the dinner table, you ask? Let’s slice into the juicy details:
First off, it’s a one-pot wonder, which means you get the flavor without the fuss. And if that doesn’t get your spatulas twirling, the fact that it’s customizable for stovetop or slow cooker surely will. We’re talking about a versatile comfort classic that fills your home with the kind of mouth-watering aromas that neighbor envy is made of.
Plus, our secret spice blend? It transforms humble beef into a gourmet experience.
And the gravy – oh, the gravy! – it’s like a velvet robe for your beef, rich with the essence of fond, wine, and butter, ready to drape over anything from a fluffy mound of mashed potatoes to a twirl of egg noodles.
Ingredients Notes For Beef Tips and Gravy:
Before we tie on our aprons, let’s chat about what you’re tossing into your culinary masterpiece. We’re looking at premium sirloin tips because, let’s face it, your taste buds deserve the best. Now, don’t go reaching for that pre-ground pepper; we’ve got a custom blend that’s like the jazz hands of seasonings, featuring the smoky-sweet notes of paprika and a kiss of chili powder heat. And the gravy? It’s got more layers than your favorite winter outfit, with a splash of wine for depth, butter for silkiness, and a herby duo that’ll make your palate dance. Don’t shy away from that beef bouillon cube either – it’s the tiny cube with titanic flavor. And remember, the cornstarch is your thickening agent; it’s like the magic wand that turns your brothy concoction into a gravy so luscious, you might just want to bathe in it.
Recipe Steps Explained:
Alright, culinary comrades, let’s embark on our beefy journey. To start, you’ll want to get your spices in formation like a well-organized flavor army and have that gravy gang prepped and at the ready. Chop those sirloin tips into bite-sized morsels of delight – and don’t you dare let any fat chunks crash this party. Next, introduce your meat to its spice squad, give them a good tumble together, and then a floury dusting. Heat up your skillet and let those cubes sizzle, but remember – we’re just giving them a tan, not cooking them through.
After you’ve seared the last of your meaty troops and they’re resting aside, it’s wine o’clock in your pan. Time to deglaze – which is chef-speak for scraping up all those tasty bits that stuck to the bottom during the searing fiesta. Once the wine’s done its job, in go the butter and onions to soften up and mingle. Toss in the garlic, but don’t let it linger too long – nobody likes burnt garlic. Now, pour in the beef broth and all the other herby, powdery ingredients to start building your gravy’s flavor fortress.
Here comes the magic – the cornstarch slurry, your thickening charm. Drizzle it in slowly, stirring like a potion master until you hit peak gravy goodness. Nestle your beef back into the pan, cover it, and let it simmer to tender perfection. Contemplating a final flourish? Swirl in a pat of cold butter to achieve that chef’s kiss of silkiness. Ladle it over your chosen carb canvas, and voilà – dinner is served!
When the feasting’s finished and you’re basking in the afterglow of gravy greatness, you might find yourself with leftovers – a tasty predicament. Fret not, for our Beef Tips and Gravy ages as gracefully as a fine wine in your fridge. Simply stash it in an airtight container, and it’ll keep for up to 3-4 days. Or, if you’re playing the long game, freeze it for a future feast; just make sure it’s in a freezer-friendly container. When you’re ready to rekindle the delicious memories, thaw it overnight in the fridge if frozen, then gently reheat it on the stove until it’s piping hot and ready to once again grace your plate.
Variations and Substitutions:
In the whimsical world of cooking, there’s always room for a remix. Let’s spin this recipe on its head with some creative tweaks:
- Veggie Voyage: If the onion and garlic aren’t enough, invite mushrooms to the party. They’ll add an earthy dimension that’ll make your gravy even more gourmet.
- Wine Swap: Not a fan of red? White wine can step in, or if alcohol’s not your jam, beef broth can fill those shoes just fine.
- Thyme Out: If dried thyme and rosemary don’t jive with your vibe, feel free to flirt with other dried herbs like oregano or marjoram.
- Starch Switch: If cornstarch isn’t hanging out in your pantry, a roux of butter and flour can take the stage to thicken that gravy to perfection.
- Meat Meet: Sirloin tips are stellar, but if they’re playing hard to get, beef stew meat or even chuck roast can take their place. Just be ready for a longer simmer to reach that fall-apart tenderness.
There you have it – your Beef Tips and Gravy, ready to make any day a little more delicious!
Beef Tips and Gravy
- 1.5 pounds of sirloin tips
- 3 tablespoons of all-purpose flour
- 3 tablespoons of extra virgin olive oil
- 1 teaspoon of brown sugar
- 1/4 teaspoon of freshly ground black pepper
- 1/2 teaspoon each of fine sea salt garlic powder, onion powder, chili powder, and paprika
For the Gravy:
- 1/4 cup of high-quality dry red wine optional
- 2 tablespoons of unsalted butter
- 1 small yellow onion finely diced
- 3 cloves of garlic minced
- 2 cups of beef broth
- 1 beef bouillon cube
- 1 1/2 teaspoons of Worcestershire sauce
- 1/4 teaspoon each of dried thyme and dried rosemary
- 1 teaspoon of onion powder
- 1/2 teaspoon of garlic powder
- 3 tablespoons of cornstarch dissolved in 1/4 cup of cold water
- Begin by preparing the beef seasoning mixture and assembling all required ingredients for the gravy. Ensure that each component is measured accurately for optimal results.
- Proceed to trim the sirloin tips, cutting them into uniformly sized 1-inch cubes and removing any excess fat.
- In a mixing vessel, combine the previously mentioned beef seasoning and thoroughly coat the meat cubes. Subsequently, sprinkle flour over the seasoned meat, ensuring an even distribution.
- Place a large skillet over a medium-high heat source and introduce the olive oil. When the oil is sufficiently heated, brown the meat in batches, taking care not to overcrowd the skillet. Each side should be seared for approximately 30-45 seconds. It may be necessary to add additional oil between batches. Once browned, transfer the meat to a separate dish and set aside.
- Utilize the red wine to deglaze the pan, carefully scraping any browned bits—known as “fond”—from the bottom of the skillet. This is essential for imparting depth of flavor to the gravy.
- Once the wine has reduced by half, lower the heat to a medium level and incorporate the butter and diced onions, cooking until the onions are soft.
- Introduce the minced garlic to the skillet, cooking for a brief duration of one minute, ensuring it does not burn.
- Add the remaining ingredients for the gravy, with the exception of the cornstarch mixture, and bring the concoction to a boil.
- Gradually whisk the cornstarch mixture into the gravy, stirring constantly to achieve a smooth consistency. Adjust the quantity to obtain the desired thickness.
- Finally, lower the heat to a medium-low setting and reintroduce the beef along with any accumulated juices to the skillet. Cover the skillet partially and allow the mixture to simmer for 10-15 minutes until the beef is thoroughly cooked.
- If desired, enhance the sauce by incorporating a tablespoon of cold butter, stirring until it is fully integrated and the sauce achieves a smooth and velvety finish.
- Serve the beef tips and gravy over a bed of mashed potatoes, egg noodles, or rice, as preferred.