Learn how to make beef recipe tips and gravy from scratch in one pot on the stovetop or in a slow cooker! This classic comfort food goes well with mashed potatoes, egg noodles or rice.

Ingredients

  •    1 ½ lbs. sirloin tips
  •   3 Tablespoons flour
  •    3 tablespoons olive oil

Beef Seasoning

  •  1 teaspoon brown sugar
  •  1/4 teaspoon black pepper
  •  ½ teaspoon salt
  •  ½ teaspoon garlic powder
  •   ½ teaspoon onion powder
  •   ½ teaspoon chili powder
  •  ½ teaspoon paprika

Gravy

  •  ¼ cup dry red wine, optional
  •  3 Tablespoons cold butter, separated
  •  1 small yellow onion, diced
  •  3 cloves garlic, minced
  •  2 cups beef broth
  •  1 beef bouillon cube
  •  ¼ teaspoon dried thyme
  •  ¼ teaspoon dried rosemary
  •  1 teaspoon onion powder
  •  ½ teaspoon garlic powder
  •  1 ½ teaspoons Worcestershire sauce
  •  1/4 cup cold water + 3 tablespoons corn starch

Beef Recipe Tips and Gravy

Welcome to one of my family's favorite meals! We couldn't resist this recipe, served with creamy mashed potatoes and roasted carrots. I love putting it together the night before, cooking it in a crockpot during the day, or as a quick frying pan recipe! You won't believe how delicious this gravy recipe is.(I think I definitely have an easy gravy recipe.  There are a lot of seasonings in this recipe, but they do add the best flavor to the meat and gravy, mix them together in advance and the cooking will be quick.

What Cut of Meat is Beef Recipe Tips

Beef "tips" are smaller cuts of meat that are left over as any larger, more tender parts are broken down.For example, top sirloin is a large and tender piece of meat. The sirloin tip is the external "scrap" of that particular part. It's not as tender as the whole top-of-the-line brisket, but it's great for cutting into cubes to make beef tips or stews. Sirloin or tenderloin cuts are best for making beef tips on the stovetop because they don't require as low and slow cooking to render and tenderize. Tender meats: brisket, brisket, ribeye, tenderloin. Harder cuts of meat: Chuck Roast, Rump Roast, Brisket

Are Beef Tips and Stew Meat the Same

Beef tips are generally not the same as stews, but the labels can be blurred and difficult to distinguish. If preparing this recipe on the stovetop I recommend buying meat labeled directly as containing brisket or tenderloin. Stews often contain harder cuts of meat (such as roasts or rump) that are best suited for slow cooker beef stew. Beef tips should be prepared with more tender cuts of meat, such as brisket or tenderloin, unless they are prepared in a slow cooker.

How to Make it

For ingredient quantities and full instructions, see the recipe.

Pour the cut beef into the seasoning and sprinkle with flour.

Fry in olive oil for 30-45 seconds/noodle.Remove and set aside.

Remove glaze with red wine, (optional).Sauté butter, onions and garlic until tender.

Add the beef broth, beef broth, Worcester sauce and seasonings.

Bring to a boil and stir in cornstarch cold water.

Reduce heat. Add the beef juice back to the pan.

Cook, partially covered, 10-15 minutes.
 Garnish with fresh parsley and serve with mashed potatoes, buttermilk crackers, and roasted carrots.

How to Make Brown Gravy More Flavorful

Worcestershire Sauce: It's my first choice. You can't taste it at all, but it enhances the other flavors of the gravy and adds a rich element to it. In this recipe we use only 1.5 teaspoons.
Soy sauce: (An alternative to Worcester sauce.)Soy sauce is a great way to add "umami," which is basically a salty characteristic that makes gravy so irresistible. Like the selection above, you can't taste it when it's added to the right amount. I recommend using low sodium.
Use a combination of chicken and beef broth: This adds great flavor depth, especially since chicken broth has more flavor and substance than beef broth. 

Instructions

1.  Mix the beef seasoning and measure out the gravy components before starting.
2.Cut the meat into 1-inch cubes and discard any large pieces of fat.
3. Mix the beef seasoning and sprinkle over the meat. Throw it on your coat. Sprinkle the flour      over the meat and stir again.
4. Heat 3 tablespoons of olive oil in a large saucepan over medium-high heat. Add the meat in      batches and don't overcrowd the pan. Brown on each side for 30-45 seconds. Add a little          more oil if needed. Transfer to a plate. Repeat with leftover beef.* Do not cook beef all the        time. You want it to be boiled in the gravy to add flavor.
5. Add 1/4 glass of wine and "clean" (deglaze) the bottom of the pan with a silicone spatula to      remove any brown residue. Brown spots are called "likes" and will give the sauce a lot of          good flavor.
6. Let the wine lightly sparkle and reduce in half. Reduce heat to medium and add 2 TBS of          butter and onion. Cook until soft, about 5 minutes.
7. Add the garlic and cook for 1 minute.
8. Add all remaining gravy ingredients except the cornstarch mixture and the remaining cold        butter. Bring to a boil.
9. Mix cornstarch with cold water. 
10.  Add the sauce, a little at a time.
11.  Stir constantly. Continue until you get the consistency you need. 
 12. Turn the heat to medium

Nutrition

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

How to Serve Beef Recipe Tips

Let the meat rest before serving.

Use warm plates.

Compose a beautiful, appetizing plate.

Cut tough meat across the fibers.

Sharp knives enhance the culinary experience.

The way to obtain a high-quality meat dish is the process that starts a few days in advance (see preparation) and ends with all the components on a plate. The final step of the procedure, the way the food is presented and served, sets the tone for the entire food experience.

RESTING DELIVERS A BETTER RESULT

Let the meat rest before serving. Meat exposed to high temperatures – for example by frying or grilling – must have time to rest so that the juices and temperature have time to be evenly distributed. In other words, you can fry it well in advance – don't start when the guest is already seated.

THE TEMPERATURE OF THE MEAT

Serving slightly warmer meat still gives a good palate. Better focus on serving really hot side dishes.

KEEP IT WARM

Cold porcelain expels heat out of food – heat the plate! A large restaurant plate easily weighs half a kilogram, and a large piece of meat is about 200 grams. In other words, a warm piece of meat cannot resist cold heat conductive plates.

THE RIGHT KNIVES

Spread on the table with a suitable steak knife and the meat will become more tender and delicious. It also cuts more easily without hydraulicizing the juice out of the meat.

SERVING AND CHEWINESS

In the United States and other countries where meat is widely known, guests expect finely chopped, hanging tenderized meat to develop a little resistance when chewed. In countries with developed meat cultures, people's appreciation for the taste and juiciness of meat may be more than just the tenderness of the meat. When you serve this type of meat – for example, brisket or picanha/brisket cap – it is crucial to serve it correctly. Utilize a sharp meat blade to cut flimsy cuts against the heading of the strands. The result is a better taste experience – chewy just right, not too tender and not chewy.