Weeknight Steak Tips Gravy (Printable Version)

Tender beef sirloin pieces simmered in rich savory gravy, ready in 40 minutes for a comforting dinner.

# What You'll Need:

→ Beef

01 - 1½ 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 - ½ 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 until the butter melts and begins to shimmer.
02 - Add beef pieces in a single layer, season generously with salt and pepper, and sear for 2–3 minutes per side until a deep brown crust forms. Work in batches to avoid overcrowding the pan. Transfer browned beef to a plate and set aside.
03 - Reduce heat to medium. Add the remaining olive oil and butter to the skillet. Sauté the diced onions and mushrooms (if using) for 2–3 minutes until softened. Stir in the minced garlic and cook for 1 additional minute until fragrant.
04 - Sprinkle the flour over the vegetable mixture, stirring constantly for about 1 minute to cook off the raw flour taste and form a smooth roux.
05 - Slowly pour in the beef broth while stirring continuously and scraping up any browned bits from the bottom of the pan. Stir in the Worcestershire sauce and dried thyme until well combined.
06 - Bring the gravy to a gentle simmer. Return the seared beef and any accumulated juices to the skillet. Cook uncovered, stirring occasionally, for 8–10 minutes until the beef is tender and the gravy has thickened to your preferred consistency.
07 - 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 entire thing comes together in about forty minutes, and most of that is hands off simmering while you handle whatever else your evening demands.
  • That gravy, built right in the pan with nothing more than flour, broth, and the browned bits left behind by the beef, tastes like it took hours.
  • It reheats beautifully the next day, which means lunch is already sorted.
02 -
  • If you crowd the pan with too much beef at once, the pieces will steam instead of sear and you will lose that caramelized crust that gives the gravy its depth.
  • Adding the broth too quickly without stirring can leave you with flour lumps, so pour gradually and keep the spoon moving.
  • The gravy will continue to thicken as it sits off the heat, so pull it from the stove when it looks slightly thinner than you want.
03 -
  • Pat the beef completely dry with paper towels before searing, because moisture is the enemy of a good crust and the crust is the foundation of great gravy.
  • Let the skillet get genuinely hot before the beef goes in, and resist the urge to move the pieces around while they sear.

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