Ingredients
Beef and Seasoning
- 1 ½ lbs sirloin tips, cut into 1-inch cubes
- 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 and Aromatics
- 3 tablespoons olive oil
- 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 cornstarch mixed with ¼ cup cold water (cornstarch slurry)
Instructions
- Prepare the Seasoning: In a small bowl, combine the salt, black pepper, brown sugar, garlic powder, onion powder, chili powder, and paprika until evenly mixed.
- Season and Flour the Beef: Pat the sirloin tips dry and trim off any excess fat. Sprinkle the seasoning mixture over the beef cubes, tossing to coat thoroughly. Add the flour and toss again until each piece is evenly coated.
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Add the seasoned beef in batches to avoid overcrowding and sear each side for 30–45 seconds until browned. Remove browned beef to a plate and repeat until all beef is seared. Note that the beef will finish cooking later in the gravy.
- Sauté Onions and Garlic: Reduce heat to medium and add butter to the same skillet. Once melted, add diced onion and cook for about 5 minutes, stirring occasionally, until softened. Stir in minced garlic and cook for an additional minute until fragrant.
- Make the Gravy Base: Pour beef broth into the skillet, carefully scraping up browned bits from the bottom for extra flavor. Add the bouillon cube, Worcestershire sauce, dried thyme, dried rosemary, additional onion powder, and garlic powder. Bring the mixture to a boil, then reduce heat to a simmer.
- Thicken the Gravy: Gradually whisk in the cornstarch slurry while stirring continuously until the gravy reaches your desired thickness.
- Simmer the Beef in Gravy: Return the seared beef and any accumulated juices to the skillet. Partially cover the pan and let simmer on medium-low heat for 10–15 minutes, stirring occasionally, until the beef is tender and fully cooked through.
- Serve: Remove from heat and serve the beef tips hot over mashed potatoes, rice, or egg noodles for a delicious, comforting meal.
Notes
- Ensure to pat the beef dry before seasoning to help the flour and spices adhere better and to achieve a good sear.
- Do not overcrowd the pan when searing beef; this will help in browning instead of steaming the meat.
- Adjust seasoning in the gravy to taste before the final simmer.
- The cornstarch slurry should be added gradually and whisked continuously to prevent lumps in the gravy.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
