One Skillet Beef Tips and Gravy Recipe - Savory Nothings (2024)

FAQs

How do you thicken beef tips and gravy? ›

Add in the beef and bay leaf. To thicken the gravy, remove 1 cup of broth from the pan and place in a bowl. Add the cornstarch to the bowl and stir until smooth. Pour the broth-cornstarch mixture back into the pan and stir.

Stew meat usually contains a tougher cut of meat (such as a chuck or rump roast) which is best suited for making Slow Cooker Beef Stew. Beef Tips should be prepared with a more tender cut of meat such as sirloin or tenderloin, unless they're being prepared in the Slow Cooker.

That being said, we should mention that while a steak tip is typically cut from sirloin, it may also be cut from flank steak, tenderloin tips, and parts of the round. The type of cut may also depend on which region of the country you're visiting.

Browning adds more flavor to the gravy and gets rid of the raw flour taste. You're basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.

It can also be made from scratch with chicken stock or vegetable stock and various seasonings. Many chefs and home cooks prefer using pan drippings and other cooking liquids, such as chicken broth, milk, or even wine to thicken and flavor the gravy.

Like any tough piece of meat, beef tips will benefit from a long and low cooking session. The most important thing you need to know is, the longer it cooks, the more tender it becomes. While the meat simmers in the beef broth it will transform into delectably tender morsels.

Place a lid on top, turn heat down to low, then simmer for 2 hours, stirring occasionally. Remove lid then gently simmer for another 1-1/2 hours, or until the meat is tender and stew has thickened, stirring occasionally. If the stew begins to reduce too quickly before the meat is tender, place the lid back on top.

However, if you cook thick-fibered meat (like steak tips) beyond medium to 140 degrees, the shrinking muscle fibers will squeeze out moisture, making the meat dry and tough. Thus, aim for the sweet spot with long-fibered meats like steak tips by cooking them to medium (between 130 and 140 degrees).

What is the best way to cook steak tips? ›

Just heat up some oil in a heavy pan (like a cast-iron skillet), and sear your steak tips for two to three minutes a side, until they reach an internal temperature of 130°F. Give them a rest for eight minutes, then toss them in your favorite sauce for an easy dinner.

Try a tenderizing marinade.

We all love a tender steak, and steak tips are no exception. You can use the same tenderizing marinades with steak tips as you use on top sirloin steak, flank steak, or skirt steak, complete with ingredients like citrus juice, vinegar, or pineapple puree.

While washing meat and poultry to remove dirt, slime, fat or blood may have been appropriate decades ago when many slaughtered and prepared their own food, the modern food safety system doesn't require it. Meat and poultry are cleaned during processing, so further washing is not necessary.

To thicken the gravy, combine cornstarch with ⅓ cup cold water. Pour into the beef mixture a little at a time while stirring until it reaches the desired consistency. Taste and season with salt and pepper. Discard bay leaf and serve over mashed potatoes.

Use flour as a thickening agent by making a roux, a mixture of equal parts butter and flour. First, melt the butter over medium-low heat, then when the butter is bubbling, add in the flour. Cook the mixture until it's light brown. Whisk the hot liquid into the roux, use two ounces of roux for every cup of liquid.

Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump. After adding the slurry, bring the stew to boil. This will cook out the flour taste and allow the starch to swell.