Beef Tips and Gravy over Mashed Potatoes
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We sear the sirloin in batches and stop short, then let it finish simmering in a deep onion gravy. Spoon it over mashed potatoes, and the ladle goes around the table twice.
The short version
Toss sirloin cubes in flour and seasoning, sear in batches until browned but still undercooked, then build a gravy from onion, garlic, broth and Worcestershire in the same pan. Return the beef and simmer 10 to 15 minutes. 40 minutes.
What makes ours better
why ours wins the argument at dinner
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Dredge the beef in seasoned flour. The coating browns into a crust and thickens the gravy as it simmers, with no lumps.
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Sear in batches and stop short. A crowded pan steams the beef gray. Brown it quickly on each side and let it finish in the gravy so it doesn't toughen.
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Deglaze with red wine and a little Worcestershire. The wine lifts the browned bits from the pan, and Worcestershire adds savory depth. Both go into the gravy and give it a long-simmered taste.
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Finish with cold butter. A tablespoon swirled in at the end makes the gravy glossy and smooth.
What you need
the stars of the show
- Sirloin steak or sirloin tips1½ pounds
- All-purpose flour¼ cup
- Sweet paprika½ teaspoon
- Unsalted butter2 tablespoons
- Yellow onion1 medium
- Garlic3 cloves
- Dried thyme½ teaspoon
- Mashed potatoes or cooked egg noodles4 cups
Beef
Gravy
To serve
read it twice. buy it once.
Steps
apron on. phone down. mostly.
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Season and flour the beef
Pat the beef cubes dry. Mix the flour, salt, pepper, garlic powder and paprika in a bowl or zip-top bag. Add the beef and toss until every piece is coated, then shake off the extra flour.
Dry beef browns. Wet beef steams and turns gray.
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Sear in batches
Heat 1½ tablespoons oil in a large, deep skillet or Dutch oven over medium-high heat until it shimmers. Add half the beef in one layer and cook 1 to 2 minutes per side until browned. The center should still be pink. Move to a plate, add the rest of the oil, and repeat.
Don't cook the beef through here. It finishes in the gravy.
About 8 min. Cook mode has a timer for this step.
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Deglaze the pan
Pour in the wine, or ¼ cup broth, and scrape up the browned bits from the bottom with a wooden spoon. Let it bubble until reduced by about half, about 1 minute.
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Cook the onion and garlic
Lower the heat to medium. Add the 2 tablespoons butter and the onion and cook, stirring, for about 5 minutes until soft and golden. Add the garlic and cook 1 minute.
About 5 min. Cook mode has a timer for this step.
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Build the gravy
Add the broth, Worcestershire and thyme and bring to a boil, scraping the pan. Return the beef and any juices from the plate. Lower the heat to medium-low.
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Simmer until tender
Partly cover and simmer for 10 to 15 minutes, stirring now and then, until the beef is tender and the gravy coats a spoon. If you want it thicker, stir in the cornstarch mixture and simmer 1 minute more. Stir in the cold butter and taste for salt.
About 12 min. Cook mode has a timer for this step.
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Serve
Spoon the beef and gravy over mashed potatoes or egg noodles and sprinkle with parsley.
Good to know
things I learned the hard way, so you can skip that part
- Sirloin, tenderloin tips and ribeye cook quickly in this recipe. For chuck or rump, simmer covered for 1½ to 2 hours on low or cook in a slow cooker for 6 to 8 hours, then thicken the gravy.
- Cut the pieces evenly so they cook at the same rate.
- Add 8 ounces of sliced mushrooms with the onion for a heartier gravy.
- The flour does most of the thickening. Taste before adding the cornstarch, because reduced gravy gets saltier.
- Storage. Fridge, 4 days; the gravy thickens as it chills, so loosen it with a splash of broth when you reheat. Freezes for 3 months.
Questions, answered
asked and answered at the kitchen counter
What cut of beef is best for beef tips?
Sirloin steak is the best for a quick stovetop version and cooks in under 30 minutes. Chuck or rump roast needs long, slow simmering until tender.
Why are my beef tips tough?
They were either overcooked after searing or cut from a tough cut. Sear sirloin briefly and keep the simmer gentle. If you use chuck, cook it low and slow until fork-tender.
How do I thicken beef tip gravy?
The flour on the beef thickens it as it simmers. If it needs more, stir 1 tablespoon cornstarch into 2 tablespoons cold water and add it to the simmering gravy, cooking one minute.
Can I make beef tips and gravy in a slow cooker?
Yes. Sear the beef and build the gravy on the stove, then cook on low for 7 to 8 hours or on high for 3 to 4 hours. Use chuck for the best result.
Can I skip the wine?
Yes. Use beef broth for deglazing and add a teaspoon of red wine vinegar or a little more Worcestershire at the end.
From the table
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Published October 28, 2026.