Weeknight Steak Tips and Gravy (Print View)
Tender beef sirloin simmered in a rich savory gravy, ready in just 40 minutes for a comforting dinner.
# What You Need:
→ Beef
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
→ Garnish
12 - 1 tbsp chopped fresh parsley (optional)
# How-To Steps:
01 - Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add beef pieces in a single layer, season generously with salt and pepper, and sear for 2 to 3 minutes per side until well browned. Work in batches to avoid crowding the pan. Transfer browned beef to a plate and set aside.
02 - Reduce heat to medium. Add the remaining olive oil and butter to the skillet. Sauté diced onions and mushrooms for 2 to 3 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the vegetable mixture and stir continuously for about 1 minute to cook off the raw flour taste and form a smooth roux.
04 - Slowly pour in beef broth while stirring constantly and scraping up any browned bits from the bottom of the pan. Stir in Worcestershire sauce and dried thyme until well combined.
05 - Bring the mixture to a gentle simmer. Return the seared beef and any accumulated juices to the skillet. Cook uncovered, stirring occasionally, for 8 to 10 minutes until the beef is tender and the gravy has thickened to your preferred consistency.
06 - Taste the gravy and adjust salt and pepper as needed. Sprinkle with fresh chopped parsley and serve hot over rice, mashed potatoes, or egg noodles.
# Expert Hints:
01 -
- The gravy comes together right in the same pan, so you get all those caramelized bits without a pile of dishes.
- It reheats beautifully the next day, making it a rare leftover that tastes even better.
- You probably have most of the ingredients sitting in your pantry and fridge right now.
02 -
- Crowding the pan when searing will steam the beef instead of browning it, so patience and batches are your best friends here.
- Adding the broth too fast can leave you with lumps, so pour slowly and keep stirring.
03 -
- Pat the beef completely dry with paper towels before searing because moisture is the enemy of a good crust.
- Let the finished dish rest off the heat for 3 minutes before serving so the gravy can settle and thicken slightly.