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Per serving
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- 1
Season the beef
Cut the sirloin tips into 1-inch cubes and trim off any big chunks of fat. Stir together the brown sugar, salt, black pepper, garlic powder (use about half), onion powder (about half), chili powder, and paprika, then sprinkle it over the meat and toss to coat. Sprinkle the flour over the top and toss again so every piece is dusted.
- 2
Sear in batches
Heat the olive oil in a large skillet over medium-high. Add the beef in batches so you don't crowd the pan, and brown for just 30-45 seconds a side. You're after color, not doneness here — it finishes in the gravy. Transfer to a plate and repeat, adding a splash more oil if the pan looks dry.
- 3
Deglaze and build the base
Pour in the red wine and scrape up all those browned bits stuck to the bottom of the pan — that's pure flavor. Let it bubble and reduce by half. Turn the heat to medium, add the butter and diced onion, and cook until soft, about 5 minutes. Stir in the minced garlic and cook one minute more.
- 4
Make the gravy
Add the beef broth, crumbled bouillon, Worcestershire sauce, thyme, rosemary, and the remaining garlic powder and onion powder. Bring it up to a boil. Whisk the cornstarch together with 1/4 cup cold water until smooth, then stream it into the pan a little at a time, stirring constantly, until the gravy is as thick as you like it.
- 5
Simmer the beef
Lower the heat to medium-low and return the beef and any juices from the plate back to the pan. Cover partway and let it simmer 10-15 minutes, until the meat is tender and cooked through. Scatter with fresh parsley and serve over mashed potatoes, egg noodles, or rice.
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Beef Tips and Gravy
Created by: HomeCooking
Ingredients
- 1 1/2 lb sirloin tips
- 3 tbsp all-purpose flour
- 3 tbsp olive oil
- 1 tsp brown sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 1 1/2 tsp onion powder
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/4 cup dry red wine
- 2 tbsp butter
- 1 yellow onion
- 3 garlic cloves
- 2 cup beef broth
- 1 beef bouillon
- 1 1/2 tsp Worcestershire sauce
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- 3 tbsp cornstarch
- parsley
Instructions
- Season the beefCut the sirloin tips into 1-inch cubes and trim off any big chunks of fat. Stir together the brown sugar, salt, black pepper, garlic powder (use about half), onion powder (about half), chili powder, and paprika, then sprinkle it over the meat and toss to coat. Sprinkle the flour over the top and toss again so every piece is dusted.
- Sear in batchesHeat the olive oil in a large skillet over medium-high. Add the beef in batches so you don't crowd the pan, and brown for just 30-45 seconds a side. You're after color, not doneness here — it finishes in the gravy. Transfer to a plate and repeat, adding a splash more oil if the pan looks dry.
- Deglaze and build the basePour in the red wine and scrape up all those browned bits stuck to the bottom of the pan — that's pure flavor. Let it bubble and reduce by half. Turn the heat to medium, add the butter and diced onion, and cook until soft, about 5 minutes. Stir in the minced garlic and cook one minute more.
- Make the gravyAdd the beef broth, crumbled bouillon, Worcestershire sauce, thyme, rosemary, and the remaining garlic powder and onion powder. Bring it up to a boil. Whisk the cornstarch together with 1/4 cup cold water until smooth, then stream it into the pan a little at a time, stirring constantly, until the gravy is as thick as you like it.
- Simmer the beefLower the heat to medium-low and return the beef and any juices from the plate back to the pan. Cover partway and let it simmer 10-15 minutes, until the meat is tender and cooked through. Scatter with fresh parsley and serve over mashed potatoes, egg noodles, or rice.