Weeknight Steak Tips and Gravy (Printable Version)
Tender beef tips seared and simmered in a rich, savory onion gravy for a quick weeknight comfort meal.
# 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 beef broth, low sodium preferred
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)
# Directions:
01 - Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Season beef pieces with salt and pepper, then arrange in a single layer. Sear for 2 to 3 minutes per side until deeply browned. Work in batches if necessary, then transfer browned beef to a plate and set aside.
02 - Reduce heat to medium and add the remaining olive oil and butter to the skillet. Add the diced onion and mushrooms, if using, and sauté for 2 to 3 minutes until softened. Stir in the minced garlic and cook for 1 additional minute until fragrant.
03 - Sprinkle the flour over the sautéed vegetables, stirring continuously for about 1 minute to cook off the raw flour taste and form a light roux.
04 - Slowly pour in the beef broth while stirring and scraping up any browned bits from the bottom of the pan. Stir in the Worcestershire sauce and dried thyme. Bring to a gentle simmer.
05 - 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 seasoning with salt and pepper as needed. Sprinkle with fresh parsley and serve hot over rice, mashed potatoes, or egg noodles.
# Expert Tips:
01 -
- The gravy comes together right in the same pan, so you get maximum flavor with minimum dishes to wash.
- It reheats beautifully the next day, making it almost better as leftovers when the sauce has had time to really soak into everything.
- You probably have most of these ingredients sitting in your kitchen right now, which means no special grocery store trips required.
02 -
- Crowding the pan during the searing step is the fastest way to end up with steamed gray beef instead of a beautifully caramelized crust, so work in batches and give each piece breathing room.
- Adding the broth too quickly or all at once will create lumps in your gravy, so pour it in slowly while stirring constantly for the smoothest result.
03 -
- Pat the beef completely dry with paper towels before searing, because any surface moisture is the enemy of a good crust and will cause the oil to spit and splatter.
- Let the finished dish rest off the heat for about five minutes before serving, which allows the gravy to settle into its final thickness and the beef to relax and reabsorb its juices.