Sides for Beef Tips and Noodles

Beef Tips and Gravy is a classic condolement food style meal, fabricated with chunks of tender beefiness in a decadent brown gravy. Serve over mashed potatoes, rice, or egg noodles.

If you're looking for a comforting, satisfying meal to add to your menu, this beef tips and gravy recipe is a certain winner! We similar them over mashed potatoes, buttered noodles, or rice. Add a dark-green salad or some Roasted Broccoli for a consummate repast.

Beef tips are inexpensive, making this beefiness tips and gravy recipe a peachy budget-friendly selection. The meat comes out so tender, that it but melts in your rima oris. Plus it'due south really piece of cake to make! A bulk of the 45 infinitesimal cooking fourth dimension is letting the meat simmer. The gravy is made and thickened every bit the meat cooks – one pot for like shooting fish in a barrel make clean up!

Ingredients

• Beef tips – or cubed beefiness sirloin roast.
• Common ingredients – Common salt, pepper, olive oil, butter, onion, garlic. Y'all tin can substitute garlic powder or onion powder for the fresh ingredients if you like. Nearly a teaspoon of each.
• Flour – to thicken the gravy.
• Beef broth – to make the gravy.
• Worcestershire sauce – for flavor.
• Herbs – Dried thyme, bay leafage, parsley.

How To Make Beef Tips and Gravy

• Brownish the meat. Heat a large pot over medium oestrus, add together oil and the meat. Season with table salt and pepper and chocolate-brown the meat on all sides. Use a slotted spoon to remove the meat from the pot and transfer to a plate.
• Cook the onions and garlic. Melt some butter in the pot and cook some chopped onion and garlic. Sprinkle on some flour, which will thicken the sauce into gravy as it cooks, so whisk in beef broth.
• Add remaining ingredients and simmer. Add together the meat back to the pot, forth with some Worcestershire sauce, thyme, and a bay leafage. Bring to a boil, then reduce the rut and simmer (uncovered) for about half an hr. The liquid will reduce and the flour will help it to thicken into a gravy.
• Add together butter, common salt, and pepper. I similar to melt some actress butter for richness, and so requite information technology a taste and add salt and pepper as needed.

Serving Suggestions

This recipe makes a perfect topping for your favorite mashed potatoes recipe. They are besides great with Garlic Mashed Potatoes or Cheesy Mashed Potatoes, and they are quite tasty served inside a Broiled Irish potato.

If potatoes aren't your thing, y'all tin can serve with some egg noodles. The gravy is and so rich and delicious and coats the noodles perfectly. Rice is also a perfectly tasty option.

For side dishes, we usually go with Honey Roasted Carrots, Frozen Vegetables, or a well-baked Wedge Salad.

FAQs

Tin I freeze beef tips?

Yeah! Pour the tips and gravy into freezer bags and press out as much air equally possible. Freeze for up to 3 months.

Can I prep beefiness tips in advance?

I recommend cooking this dish fresh, but aye you tin prep a little in advance, by browning the meat on all sides, and then storing until ready to terminate cooking.

What Cut of Meat are Beefiness Tips?

Beef tips are the smaller scraps leftover afterwards a larger slice of meat, like sirloin or tenderloin roast, is broken downwards. Sirloin and tenderloin are the best cuts for beefiness tips and gravy because they don't crave a long time to pause down and become tender.

Are beef tips and stew meat the aforementioned?

Beefiness tips are cutting from the sirloin or tenderloin, which is dainty and tender and doesn't require hours of cooking. If you can't notice tips, stew meat volition generally piece of work, but often is made from chuck which isn't as tender.

Skilful Tips

• Be careful non to overcrowd the pan which volition issue in the meat steaming instead of browning. If needed, brown the meat in batches to avert the pieces existence too close together.
• Sometimes I'll add sliced mushrooms with the onions because they add a succulent flavor to the chocolate-brown gravy.
• To make the gravy even richer, add a splash of heavy foam, or a splash of red wine.
• Storage: Keep leftovers in an airtight container in the fridge for 3-iv days or freeze for up to 3 months.
• Reheating: I recommend reheating in a saucepan on the stovetop, but the microwave works as well.

Recipe Variations

You tin brand this recipe in your slow cooker or instant pot, but it will require changes to the recipe.

Wearisome Cooker: Saute onions for a few minutes in a tablespoon of olive oil and a tablespoon of butter, then add together garlic and beef. Melt for 1-2 minutes just long enough to brown the beef. Add to the deadening cooker forth with beef goop, Worcestershire, and seasonings. Cook 7-8 hours on Depression or cook on HIGH for 5-6 hours. To thicken, make a slurry from almost one-half a cup of beefiness broth juices/liquid from the pot and 2 tablespoons of cornstarch or flour. Whisk together and pour into the crock pot. It should thicken pretty quickly, but let melt for 15 minutes. To thicken more, add more slurry.

Instant Pot: Follow the same steps as the crockpot, only saute onions, garlic, and beef in the Instant Pot. Plow off saute and add together liquids and seasonings. Stir to brand sure liquid has reached the lesser of the pot. Seal and cook on Manual-High Pressure for 25 minutes. Natural release for 20 minutes, then manually release any actress pressure. To thicken the gravy, make a slurry every bit described above.

More Beef Recipes You'll Beloved

• One Pot Beef Stroganoff
• Basis Beef Enchiladas
• Beef Stew Recipe
• Pineapple Beef Stir Fry
• Slow Cooker Mongolian Beef

If you lot've made this recipe, please come back and leave us a star rating or a comment below. Or, tag united states of america on social media @yellowblissroad or #yellowblissroad for a take chances to be featured.

• 2 pounds beef tips or cubed beef sirloin roast
• one teaspoon table salt or to taste
• 1 teaspoon pepper or to gustation
• 1 tablespoon olive oil
• 3 tablespoons butter divided
• ane small white onion finely diced
• 3 garlic cloves minced
• ¼ cup all-purpose flour
• four cups beef broth
• two tablespoons Worcestershire sauce
• ½ teaspoon stale thyme leaves or two-3 fresh springs
• i bay leaf
• i tablespoon parsley freshly chopped

• Heat a five quart dutch oven over medium heat. Add oil and cubed meat. Flavor with table salt and pepper and brownish on all sides; near 3-4 minutes. Transfer to a plate.

• Melt two tablespoons butter in the pot. Add together onion and cook until translucent; about 3-4 minutes. Stir in garlic and cook for an additional 30 seconds to a minute.

• Sprinkle in the flour and stir to coat. Cook for 2 minutes.

• Whisk in the beef broth until well combined.

• Add cubed beef, Worcestershire sauce, thyme leaves and bay leaf to the pot. Stir to combine and bring to a boil. Reduce heat to low, and simmer uncovered for 30-40 minutes, stirring occasionally until gravy is thickened and beefiness is tender. Stir in remaining tablespoon of butter until melted. Taste and add salt and pepper as desired.

• Remove bay leafage and serve over mashed potatoes, egg noodles or rice, garnished with fresh minced parsley.

• Be careful non to overcrowd the pan which will effect in the meat steaming instead of browning. If needed, chocolate-brown the meat in batches to avoid the pieces beingness as well close together.
• For added flavor add sliced mushroom with the onions.
• For a richer gravy, add a splash of heavy cream.
• Storage: Go on leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
• Reheating: I recommend reheating in a bucket on the stovetop, but the microwave works too.

Calories: 328 kcal Carbohydrates: 8 g Poly peptide: 36 g Fat: 16 g Saturated Fatty: 7 one thousand Polyunsaturated Fatty: 1 thousand Monounsaturated Fat: half dozen g Trans Fat: 1 yard Cholesterol: 109 mg Sodium: 1174 mg Potassium: 693 mg Fiber: 1 g Saccharide: ane m Vitamin A: 186 IU Vitamin C: 3 mg Calcium: 57 mg Iron: 4 mg

Keyword beef tips, beefiness tips and gravy, beef tips recipe

Kristin Maxwell is the creator and master recipe programmer, writer, and lensman of Yellowish Elation Route. A cocky-taught cook and self-appointed foodie, she specializes in easy, flavorful and outgoing recipes for any dwelling cook.

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