Ingredients
Equipment
Method
- Pat the sirloin steak pieces dry with paper towels. This is crucial for achieving a good sear. Season the beef generously with ½ teaspoon of salt and ¼ teaspoon of black pepper.1.5 pounds sirloin steak, cut into bite-sized pieces (about 1-inch cubes), 1 teaspoon salt, divided, 0.5 teaspoon black pepper, divided
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat until shimmering.2 tablespoons olive oil
- Add the seasoned beef tips to the hot skillet in a single layer. Do not overcrowd the pan; you may need to work in batches. Sear the beef for 1-2 minutes per side until nicely browned. The beef will not be cooked through at this stage.1.5 pounds sirloin steak, cut into bite-sized pieces (about 1-inch cubes)
- Remove the seared beef from the skillet and set it aside on a plate.
- Reduce the heat to medium. Add the thinly sliced yellow onion to the same skillet, scraping up any browned bits stuck to the bottom. Cook the onion, stirring occasionally, until softened and lightly golden, about 5-7 minutes.1 large yellow onion, thinly sliced
- Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.2 cloves garlic, minced
- Sprinkle the flour over the onions and garlic. Stir well and cook for about 1-2 minutes, allowing the flour to absorb the fat and cook out its raw taste. This is your roux, which will thicken the gravy.1 tablespoon all-purpose flour, 1 large yellow onion, thinly sliced, 2 cloves garlic, minced
- Slowly pour in the beef broth, whisking constantly to prevent lumps from forming.1.5 cups beef broth (low-sodium is recommended)
- If using, add the red wine, Worcestershire sauce, Dijon mustard, the remaining ½ teaspoon of salt, and ¼ teaspoon of black pepper. Stir everything together.0.5 cup dry red wine, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 teaspoon salt, divided, 0.5 teaspoon black pepper, divided
- Bring the mixture to a simmer, then reduce the heat to low.
- Return the seared beef tips (and any accumulated juices from the plate) to the skillet.1.5 pounds sirloin steak, cut into bite-sized pieces (about 1-inch cubes)
- Cover the skillet and let the beef tips simmer gently in the gravy for 15-20 minutes, or until the beef is tender. The longer it simmers, the more tender the beef will become.1.5 pounds sirloin steak, cut into bite-sized pieces (about 1-inch cubes)
- Stir in the heavy cream (or half-and-half) and cook for another 2-3 minutes, stirring gently until the gravy is heated through and slightly thickened. Do not boil after adding the cream.0.5 cup heavy cream (or half-and-half for a lighter option)
- Taste and adjust seasoning with salt and pepper if needed.1 teaspoon salt, divided, 0.5 teaspoon black pepper, divided
- Serve the Pioneer Woman Beef Tips and Gravy hot, spooned over mashed potatoes, egg noodles, or rice. Garnish with fresh chopped parsley, if desired.fresh parsley, chopped, for garnish
Notes
Once the dish has cooled completely, transfer any leftovers to an airtight container. Refrigerate the stored leftovers for up to 3 to 4 days. When you're ready to reheat, you can gently warm it on the stovetop over low heat, stirring occasionally until heated through. Alternatively, you can reheat it in the microwave in 30-second intervals, stirring between each, until the desired temperature is reached. For longer storage, you can freeze the beef tips and gravy for up to 2-3 months. Thaw overnight in the refrigerator before reheating as described above.