Beef Tips and Gravy
Beef Tips and Gravy is the ultimate comfort food! Tender bites of sirloin steak are served in a creamy, hearty, beefy gravy with sautéed onions and mushrooms. Serve this warm and cozy dinner over some egg noodles or mashed potatoes to make sure not a drop of that gravy goes to waste!
Beef Tips and Gravy
If it’s chilly where you are, you’re going to need to stock up on some comfort food recipes! Beef Tips and Gravy is one of the most body and soul warming dishes you can make for dinner.
This classic recipe features tender pan-seared bites of sirloin that are served in the most incredibly rich and creamy gravy over egg noodles or mashed potatoes. It’s sure to fill up every belly at the table!
This gravy is so good, you just might be licking the plate when you’re done. That’s why I always serve it over something like egg noodles – so every drop is savored and doesn’t go to waste!
Sautéed onions and mushrooms are mixed with ingredients like white wine, garlic, beef stock, Worcestershire sauce, and a medley of mouthwatering seasonings to make each bite better than the last.
Beef Tips and Gravy is one of my favorite weeknight dinners to make for my family. It’s something I know I can place on the table and everyone will love! It’s filling, easy to make, and can always warm us all up after a cold day. It checks every single box!
Plus, the bites of mushrooms lend some nutrients to the dish, which is always nice. Feel free to pair this dinner with some veggies to make it even more well-rounded!
How to Make Beef Tips and Gravy
This easy dinner comes together in just a few easy to follow steps!
- Coat the steak. Whisk together the cornstarch, garlic powder, salt, and pepper. Pour this mixture over the steak pieces to coat evenly.
- Sear the steak. Heat olive oil over medium high heat in a skillet until simmering. Add the steak to the pan and cook until golden brown on all sides. Remove the meat from the pan and keep warm on a plate.
- Sauté the veggies. Add the onions to the pan and cook until softened, then toss in the mushrooms and cook until browned. Add the garlic and cook until fragrant.
- Deglaze the pan. Stir in the white wine. As you stir, scrape up any brown bits that are on the bottom of the pan with a wooden spoon. Continue to cook until the wine is reduced by half.
- Make the gravy. Whisk in the beef stock and Worcestershire sauce and bring to a boil. Then, reduce the heat to low. Continue to cook until it starts to thicken. Stir in the seasonings and dijon mustard.
- Serve and enjoy! Return the beef tips to the pan and season with salt and pepper if desired. Serve over egg noodles and enjoy!
Tips for the Best Beef Tips with Gravy
- Deglazing the pan is so important! There’s an incredible amount of flavor in those little brown bits that get scraped up from the bottom of the pan. Plus, you want to use a wooden spoon so you don’t scratch your pan.
- Use a dry white wine like Sauvignon Blanc. You’ll want to avoid super sweet white wines, as they’ll lend a sweet flavor to your otherwise savory dish.
- For the BEST flavor, consider using Homemade Beef Stock! While the store-bought stuff works just fine, I’ve found that homemade stock really enhances the flavor of this gravy like crazy.
Indulge in more of the BEST easy comfort food recipes this winter!
- Mushroom Risotto
- The Very Best Salisbury Steak
- Beef Stroganoff
- Beef and Barley Soup with Andouille Sausage
Get the Recipe: Beef Tips and Gravy Recipe
- 2 pounds sirloin steak, cut into bite size pieces
- 3 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup diced onion
- 8 onces sliced cremini mushrooms
- 3 garlic cloves, minced
- 1/2 cup white wine, (optional)
- 3 cups beef stock
- 2 tablespoons Worcestershire sauce
- 1 teaspoon onion powder
- 1 tablespoon Italian seasoning
- 1 tablespoon dijon mustard
- 2 tablespoons chopped parsley
- 1 skillet
- Place the steak pieces in a large bowl and set aside.
- In a small bowl, whisk together the cornstarch, garlic powder, salt and pepper together in a bowl.
- Pour the cornstarch over the steak and toss to coat all the pieces evenly.
- Add the olive oil to a large deep skillet over medium high heat. Heat until shimmering.
- Add the steak to the pan and cook until a golden brown crust forms on all sides, working in batches if necessary. (Do not crowd the pan or the steak will not brown properly.)
- Remove the steak from the pan and keep warm on a platter or plate.
- Add the onion to the pan and cook for 3-4 minutes or until softened.
- Stir in the mushrooms and cook for an additional 4-5 minutes until browned.
- Add the garlic and cook for 1 minute longer.
- Stir in the white wine and deglaze the pan by scraping up any brown bits on the bottom of the pan with a wooden spoon. (The brown bits are called fond and they will add tons of flavor to your gravy.)
- Continue to cook the wine until reduced by 1/2.
- Whisk in the beef stock and Worcestershire sauce. Bring to a boil then turn the heat to low. Continue to cook until slightly thickened.
- Stir in the onion powder, Italian seasoning and dijon mustard until smooth.
- Return the beef tips to the pan and season with salt/pepper, to taste.
- Serve immediately over eggs noodles sprinkled with parsley, if desired.