ButcherBox Beef Sirloin Tips with Onion Gravy
“Handy’s” new favorite recipe is Beef Sirloin Tips with Onion Gravy.
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Beef Sirloin Tips with Onion Gravy
Ingredients
- 2 tbsp olive oil or avocado oil, divided
- 1 tbsp butter
- 1 large onion, sliced (about 3-4 cups)
- dash of salt
- 2 tsp sugar
- 1 lb beef sirloin, cubed
- 32 oz. beef broth or beef stock (reserve 1/2 cup for gravy)
- 1 tbsp Worcestershire Sauce
- 2 bay leaves
- 2 tsp thyme
- 2 tsp salt
- 1/2 tsp black pepper
Gravy
- 2 tbsp cornstarch or tapioca starch
- 1/2 cup beef broth
Instructions
- Cut beef into 1-inch bite sized pieces
- Slice a large onion into rings
- Heat a Dutch oven over medium-high heat and add 1 tablespoon of oil and butter. When melted add the beef and brown in small batches. Remove beef and set aside.
- Add the other tablespoon of oil to the pan. Then add the onions.
- Add a dash of salt to the onions to help them sweat, stir the onions continually until they are soft and translucent
- Add the sugar to the onions, and continue to stir until a golden brown color (caramelized)
- Add the broth, the beef, the seasonings, and the Worcestershire sauce. Bring to a boil over medium-high heat. Once it's boiling turn it down to simmer and cover. Cook for 1-1/2 to 2 hours until beef is fork tender.
Gravy
- Add the cornstarch to the broth. If it sits for any amount of time, you will need to stir as the cornstarch will settle to the bottom.
- Bring the meat mixture back to a boil and slowly add the starch mixture to thicken.
Notes
I used sirloin beef tips for this recipe however you can use other cuts of meat that will work well in this recipe such as stew meat, cut-up top sirloin steaks, or sirloin roast.
Our favorite and in our opinion the most tender cut of meat is beef tenderloin (filet mignon) but the only way I would use that in this recipe is if it’s left over.
Onions and Rich Gravy Recipe
“Handy” is a meat and potatoes guy and he typically doesn’t like his food to touch but this he enjoyed because it has onions and a rich brown gravy.
The last time I made it we served it over mashed potatoes but tonight we are having it over egg noodles.
Cook Low and Slow
This isn’t a 30-minute meal recipe and one that I save for a Saturday or Sunday meal.
There are minimal ingredients but the onions need to saute for about 20 minutes or more until they caramelize.
Once you assemble everything in a Dutch oven or large skillet then it simmers for 2 hours. The long, slow cooking is what guarantees maximum tenderness.
Other Ingredients
Tonight I am using the left-over meat from the prime rib roast that we had for Easter. I cut it into 1-inch bite-size pieces to add to the recipe.
In my recipe, I use Worcestershire sauce but you can substitute that for soy sauce or coconut aminos.
If you wanted to add garlic to this recipe, you absolutely could. Once your onions are caramelized, you can add minced garlic and let it cook for 1-2 minutes before you add the beef broth or beef stock.
Another great option that I would love is to add mushrooms but “Handy” not so much.
You could also add some sour cream at the end to make it more like a stroganoff (one of my favorites).
Adding some red wine to this recipe would give it more of a beef bourguignon flavor. Another one of my favorites.
Nothing is stopping you from adding potatoes, carrots, and/or green peas for the last hour of cooking and turning this into an onion stew.
Caramelizing Onions
The key to caramelizing onions is to add a little salt when you first start to sauté them. This helps them to sweat and soften faster. Once they are softened, add sugar to help them brown and caramelize perfectly. Don’t forget to stir continually or the onions will burn.
Cooking
I don’t own an air fryer or instant pot but I’m guessing this recipe could be adapted for both and might speed up the cooking process.
I do have a slow cooker and I imagine I could make the onions the night before and then add all the ingredients to a slow cooker in the morning and have a delicious meal ready at dinnertime
Left-overs
It’s meals like this that I don’t mind taking the time to make because there are always leftovers and I put them in air-tight containers and freeze them for an easy weeknight meal.
At this Small House, we call it freezer meal night!
I hope you enjoyed this delicious recipe and if you like me want to make sure you are eating the best products, at an affordable price, consider ButcherBox
Peace and Love,
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Living Large Podcast
This week I had Lisa from Oak & Linen Home on my Podcast. If you love French Country, you’ll want to listen.
Lynn this looks so delicious! I love using leftovers. So funny that your husband doesn’t like his food touching, my kids are exactly the same way! This meat delivery service sounds fantastic. I wonder if they are in Canada?
It’s hard to cook some of my favorite things like stew and casseroles when the family doesn’t like food touching. What is that??