Hearty Sirloin Tips in Gravy: A Family Favorite (Print Version)

Make tender Sirloin Tips in Gravy, a rich, comforting meal. My easy recipe transforms humble beef into a deeply flavorful, satisfying dish.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 4-6 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: High Protein

# Ingredients:

→ For the Sirloin Tips

01 - 1.5 lbs Sirloin Tips (or stew beef, cut into 1-inch pieces)
02 - 2 tbsp Olive Oil
03 - 1 tsp Salt
04 - 1/2 tsp Black Pepper

→ Gravy Base

05 - 1 large Yellow Onion, finely diced
06 - 3 cloves Garlic, minced
07 - 2 cups Beef Broth (low sodium)
08 - 1 tbsp Worcestershire Sauce
09 - 1 tbsp Tomato Paste
10 - 2 tbsp All-Purpose Flour

→ Flavor Boosters & Finishing Touches

11 - 1 tsp Dried Thyme
12 - 1 Bay Leaf
13 - 1/4 cup Fresh Parsley, chopped

→ Serving Suggestions (Optional)

14 - Cooked egg noodles or mashed potatoes
15 - Splash of heavy cream (for extra richness)

# Instructions:

01 - First things first, get your sirloin tips out of the fridge about 20 minutes before you start. Pat them super dry with paper towels – this is key for a good sear, trust me! Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers. Season your beef generously with salt and pepper. Now, working in batches if necessary (and it usually is, don't overcrowd the pan!), sear the beef on all sides until deeply browned. You want that beautiful crust, that's where all the flavor lives! This step is where I always get impatient, but honestly, it’s worth the wait for those rich, browned bits.
02 - Once all the beef is seared, remove it from the pot and set it aside. Don't clean the pot! Those browned bits are pure gold. Add the diced onion to the pot and cook over medium heat, stirring occasionally, until softened and translucent, about 5-7 minutes. Scrape up any browned bits from the bottom of the pot as you go – this is called fond, and it's flavor central. Then, toss in the minced garlic and cook for another minute until fragrant. Oh, the smell at this stage is just incredible, signaling good things to come for our Sirloin Tips in Gravy!
03 - Sprinkle the flour over the softened onions and garlic. Stir it constantly for about 1-2 minutes, letting it cook out that raw flour taste. This is your roux, the thickening magic for our gravy. It’ll look a little pasty, but that's what we want! Next, slowly pour in the beef broth, whisking constantly to avoid lumps. Add the Worcestershire sauce and tomato paste, whisking until everything is smooth and combined. It should start to thicken almost immediately – wow!
04 - Return the seared sirloin tips (and any juices that accumulated) to the pot. Stir in the dried thyme and add the bay leaf. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook. This is where the magic happens, allowing those sirloin tips to become incredibly tender. I usually let it go for about 30-45 minutes, or until the beef is fork-tender. Don't rush it; low and slow is the way to go for the best Sirloin Tips in Gravy!
05 - After about 30 minutes, check the beef for tenderness. If it's not quite there, give it more time, checking every 10-15 minutes. Once the sirloin tips are perfectly tender, remove the bay leaf (important, don't forget it!). Taste the gravy and adjust the seasoning as needed. Sometimes I add a tiny pinch more salt or a crack of black pepper here. You're looking for that rich, savory balance. This is the part where I always sneak a little taste, oops!
06 - Stir in the fresh chopped parsley right before serving. This adds a beautiful pop of color and a fresh, herbaceous note that cuts through the richness of the gravy. The Sirloin Tips in Gravy should be thick, glossy, and smell absolutely divine. Ladle generous portions over creamy mashed potatoes or perfectly cooked egg noodles. It’s truly a comforting meal that just feels like home. Enjoy every single bite!

# Notes:

01 - Don't overcrowd the pan when searing the beef; it steams instead of browns, which was a hard lesson for me!
02 - This Sirloin Tips in Gravy recipe tastes even better the next day, so make extra for leftovers.
03 - If your gravy is too thin, mix a tablespoon of flour with a tablespoon of cold water to make a slurry, then whisk it into the simmering gravy until thickened.
04 - A sprinkle of smoked paprika at the end adds a lovely warmth and color.

# Equipment Needed:

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

# Nutrition (Per Serving):

Calories: 450-550 kcal
Total Fat: 25-35g
Total Carbohydrate: 20-30g
Protein: 40-50g

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