Entrée

Beef Tips in Gravy

What you Need

1 pound sirloin tip steak, cubed

2 tablespoons flour

2 tablespoons olive oil

Seasoning

1 teaspoon brown sugar

½ teaspoon dried parsley

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon cayenne pepper

Gravy

¼ teaspoon paprika

½ cup red cooking wine

2 tablespoons butter

1 medium onion, diced

2 cloves garlic, minced

2 cups (16 fl oz) beef broth

1 teaspoon Worcestershire sauce

¼ teaspoon dried thyme

¼ teaspoon dried rosemary

¼ teaspoon garlic powder

1 tablespoon cornstarch

¼ cup cold water

What to Do

Cut steak into ~1-inch cubes.

Sprinkle seasoning mix and flour over the cubed meat; toss to coat.

Place 2 tablespoons olive oil in a large saucepan over medium-high heat; add meat, brown on all sides, stirring frequently; transfer beef and any juices to a plate or bowl; set aside.

Reduce heat to medium; add wine to hot pan, scraping up and keeping any remnants (deglaze); let wine gently bubble and reduce (in volume) by half.

Add butter, onion and garlic; stir and cook until vegetables are softened, ~5 minutes.

Add beef broth, Worcestershire sauce, thyme, rosemary, and garlic powder; bring to a bubbly boil.

Whisk together cornstarch and water; gradually add to pan, stirring continuously, until sauce thickens.

Reduce heat to low; add beef and its juices; simmer covered ~15 minutes; remove from heat and serve.

1 tablespoon fresh herb ≈ 1 teaspoon dried herb; ⅛ teaspoon garlic powder ≈ 1 clove pressed garlic ≈ ½ teaspoon minced garlic

Entrée

Beef Tips in Gravy

What you Need

What to Do

Nutrition