Tender Sirloin Tips in Gravy: A Hearty Dinner (Print Version)

Hearty Tender Sirloin Tips in Gravy, a comforting dinner recipe. Learn my kitchen secrets for rich, savory beef tips you'll love.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 2 Hours minutes
Total Time: 22 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat-based

# Ingredients:

→ Sirloin & Base

01 - 1.5 lbs sirloin steak, 1-inch thick, cut into 1-inch pieces
02 - 1 large yellow onion, chopped
03 - 4 cloves garlic, minced
04 - 3 cups beef broth, low sodium
05 - 1 tbsp Worcestershire sauce
06 - 1 tbsp tomato paste

→ Flavor Enhancers

07 - 1/4 cup all-purpose flour
08 - 2 tbsp olive oil
09 - 1 tsp dried thyme
10 - 1 bay leaf
11 - Salt, to taste
12 - Black pepper, to taste

→ Finishing Touches

13 - 2 tbsp fresh parsley, chopped (for garnish)

→ Optional Add-ins

14 - 1 cup sliced mushrooms

# Instructions:

01 - First things first, pat those sirloin tips super dry with paper towels. This is a non-negotiable step, honestly! If they're wet, they'll steam instead of sear, and we want that beautiful, deep brown crust. Cut the sirloin into 1-inch pieces – not too big, not too small. Then, toss them with a generous sprinkle of salt, black pepper, and that all-purpose flour. Make sure each piece is lightly coated; this is crucial for the gravy's thickness later. I usually do this in a big bowl, shaking it all around like a mad scientist.
02 - Heat a heavy-bottomed pot or Dutch oven over medium-high heat with a tablespoon of olive oil. Once shimmering, add the floured sirloin tips in a single layer, working in batches if you need to. Don't overcrowd the pan, or they won't brown properly. Let them sear undisturbed for 2-3 minutes per side until they develop a gorgeous, deep brown crust. This step is where so much flavor for our Tender Sirloin Tips in Gravy comes from! I remember once rushing this and the whole dish suffered. Remove the seared beef to a plate and set aside, leaving those delicious brown bits in the pot.
03 - Reduce the heat to medium, then add the chopped yellow onion to the pot, scraping up any browned bits from the bottom. Sauté for about 5-7 minutes until the onion softens and becomes translucent, smelling absolutely divine. Then, toss in the minced garlic and cook for another minute until fragrant – don't let it burn! Next, stir in the tomato paste and cook for 1-2 minutes, letting it deepen in color. This really builds a rich foundation for the gravy.
04 - Pour in the beef broth, scraping the bottom of the pot again to loosen all those flavorful bits. Add the Worcestershire sauce, dried thyme, and the bay leaf. Bring the mixture to a gentle simmer, then return the seared sirloin tips to the pot. Make sure the beef is mostly submerged in the liquid. Cover the pot, reduce the heat to low, and let it gently simmer for about 1.5 to 2 hours, or until the sirloin tips are fall-apart tender. This is where the magic happens for our Tender Sirloin Tips in Gravy!
05 - After the simmering time, remove the bay leaf. The gravy should have thickened nicely, but if it's not quite as thick as you like, you can make a quick slurry with a tablespoon of flour mixed with a tablespoon of cold water, then whisk it into the simmering gravy until it reaches your desired consistency. Taste the gravy and adjust the seasonings – more salt, pepper, or even a tiny splash more Worcestershire if it needs it. This is where you make it truly yours!
06 - Once the Tender Sirloin Tips in Gravy are perfectly tender and the gravy is just right, it’s time to serve. I love piling this over creamy mashed potatoes, or sometimes even egg noodles. Garnish with a sprinkle of fresh chopped parsley for a pop of color and brightness. The aroma alone is enough to make your stomach rumble. It’s such a satisfying meal, warm and hearty, and truly worth the wait. Enjoy your delicious efforts!

# Notes:

01 - Don't rush the searing of the sirloin tips; that deep brown crust is where all the flavor magic happens, trust me.
02 - This gravy actually gets better the next day, so make a big batch! Store it in an airtight container in the fridge for up to 3 days.
03 - No sirloin? Chuck roast works beautifully if you cut it small and give it a little extra simmer time. I've done it in a pinch!
04 - Serve these Tender Sirloin Tips in Gravy over creamy mashed potatoes, it's a classic for a reason and just feels right.

# Tools You'll Need:

01 - Dutch oven or heavy-bottomed pot
02 - cutting board
03 - sharp knife
04 - whisk

# Nutrition Facts (Per Serving):

Calories: 450-550 kcal
Total Fat: 25-35g
Total Carbohydrate: 15-20g
Protein: 40-50g

Back