Beef Tips and Gravy Recipe (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.

Sirloin or Tenderloin cuts are best for making beef tips on the stove top as they don't require as much low and slow cooking to render down and tenderize. Tender Cuts of Meat: Sirloin, Flank, Ribeye, Tenderloin. Tougher Cuts of Meat: Chuck Roast, Rump Roast, Brisket. (Best suited for slow cooking.)

Add fresh herbs. There's almost nothing a few snips of fresh herbs won't make better. When you're heating up the gravy, add in a variety of your favorite herbs—think Thanksgiving classics like rosemary, thyme, parsley, or sage—and let the gravy extract some of the flavor while it heats.

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.

If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.

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.

The most important key to making stew meat tender is being sure to cook it for a long time. If you want super tender beef, you'll need to cook it on a low heat in a Dutch oven on the stove or a slow cooker for at least a few hours.

Simply adding a teaspoon or two of chopped rosemary or sage can elevate gravy while adding an extra layer of depth. But if you're going to add herbs, it's best to do so in the last few minutes of cooking, since they tend to be so delicate. That way you'll get the most flavor out of them.

If the gravy lacks oomph, adjust seasoning as necessary with kosher salt and freshly ground pepper. If you used canned stock instead of homemade, the gravy might not be as flavorful. Homemade stock, even made with chicken stock rather than turkey, will produce a superior gravy—so it's worth the effort.

What can I add to tasteless gravy? ›

Supplement with Sautéed Vegetables

Soft, fragrant, sautéed vegetables lend a sweet, earthy, warm flavor to your store-bought gravy. Use any combination of onions, leeks, shallots, celery, carrots, and mushrooms cooked in butter, olive oil, or pan drippings.

Stew Meat often originates from the end cuts of the. animal, more suited for braising and longer cooking. times, while steak tips come from the middle meats, making them the perfect grilling option!

Although its name suggests otherwise, this cut comes from the Round primal, and is found on the front end of the rear leg. Often fabricated into roasts, which are great when braised, but can also be cut into steaks or used for Ground Beef. Also known as Knuckle and formerly known as Round Tip.

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).

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.