Ingredients
Beef and Seasoning
- 1 ½ lbs. sirloin tips, cut into 1-inch cubes, fat trimmed
- 3 tablespoons flour
- 1 teaspoon brown sugar
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon paprika
Gravy Ingredients
- 3 tablespoons olive oil
- ¼ cup dry red wine (optional)
- 2 tablespoons butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 beef bouillon cube
- 1 ½ teaspoons Worcestershire sauce
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 3 tablespoons corn starch
- ¼ cup cold water
- Optional: 1 Tablespoon cold butter for finishing
Instructions
- Prepare Seasoning and Ingredients: Combine the beef seasoning mix ingredients – brown sugar, black pepper, salt, garlic powder, onion powder, chili powder, and paprika – and measure out all gravy ingredients before starting to cook.
- Cut the Meat: Trim any large pieces of fat from the sirloin tips and cut them into 1-inch cubes for even cooking.
- Season the Beef: Sprinkle the combined beef seasoning evenly over the meat and toss to coat. Then sprinkle the flour over the meat and toss again to lightly coat.
- Sear the Beef: Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the seasoned beef in batches to avoid overcrowding, searing each side for 30-45 seconds until browned but not fully cooked. Add more oil if needed. Transfer the browned beef to a plate and repeat with all pieces.
- Deglaze the Pan: Pour ¼ cup of dry red wine into the skillet and use a silicone spatula to scrape up the browned bits (fond) from the pan for flavor. Let the wine bubble and reduce by half.
- Sauté Onions: Reduce heat to medium, add 2 tablespoons butter and diced onions. Cook until the onions soften, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add Remaining Gravy Ingredients: Pour in beef broth, crumble the beef bouillon cube, add Worcestershire sauce, dried thyme, dried rosemary, onion powder, and garlic powder. Bring the mixture to a boil.
- Thicken the Gravy: In a small bowl, whisk corn starch with cold water to make a slurry. Slowly whisk the slurry into the boiling gravy while stirring continuously until the sauce thickens to your desired consistency.
- Simmer Beef in Gravy: Lower the heat to medium-low, return the browned beef and any accumulated juices on the plate to the skillet. Cover partially with a lid and simmer for 10-15 minutes until the beef is cooked through and tender.
- Optional Butter Finish: Remove from heat and, if desired, swirl in 1 tablespoon of cold butter (Monter au Beurre) to add a smooth, velvety finish to the gravy.
- Serve: Serve the beef tips and gravy over mashed potatoes, egg noodles, or rice for a comforting, flavorful meal.
Notes
- Using dry red wine is optional but adds depth to the gravy flavor.
- Do not cook the beef all the way during searing; it will finish cooking in the gravy.
- Adjust gravy thickness by adding more or less cornstarch slurry.
- Swirling in cold butter at the end (Monter au Beurre) enriches the sauce’s texture and shine.
- Serve immediately for best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
