Beef Tips and Gravy Served Over MashedPotatoes

Here’s a comforting recipe for Beef Tips and Gravy Served Over Mashed Potatoes—rich, savory, and perfect for a hearty meal.

Ingredients (Serves 4–6)

Beef Tips

• 1 ½–2 lb (700–900 g) beef sirloin or stew meat, cut into bite-sized pieces
• Salt and pepper, to taste
• 2–3 tbsp olive oil
• 1 onion, finely chopped
• 2–3 garlic cloves, minced
• 2 cups beef broth
• 1 tsp Worcestershire sauce
• 1 tsp soy sauce (optional, for depth of flavor)
• 1 tsp paprika
• 2 tbsp all-purpose flour (or cornstarch for gluten-free)

Mashed Potatoes

• 2 lbs (900 g) potatoes, peeled and cubed
• 4 tbsp butter
• ½ cup milk (or cream for extra richness)
• Salt and pepper, to taste

Instructions

1. Prepare Mashed Potatoes

1. Place potatoes in a large pot, cover with cold water, add a pinch of salt.
2. Boil 15–20 minutes until fork-tender.
3. Drain and mash with butter, milk, salt, and pepper until smooth. Keep warm.

2. Cook Beef Tips

1. Season beef with salt and pepper.
2. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
3. Brown beef in batches to avoid overcrowding (2–3 minutes per side). Remove and set aside.

3. Make Gravy

1. In the same skillet, sauté onions until translucent, about 3–4 minutes.
2. Add garlic, paprika, and flour; cook 1–2 minutes, stirring constantly to form a roux.
3. Gradually whisk in beef broth, Worcestershire sauce, and soy sauce. Bring to a simmer.
4. Return beef tips to the skillet, reduce heat to low, cover, and simmer 15–20 minutes until beef is tender and gravy thickens.
   • If gravy is too thin, mix 1 tsp cornstarch with 1 tbsp water and stir in, simmering 2–3 minutes.

4. Serve

1. Spoon mashed potatoes onto plates.
2. Top with beef tips and generous ladle of gravy.
3. Optional: Garnish with chopped parsley.

Tips

• For extra flavor, sear beef and then deglaze the pan with a splash of red wine before adding broth.
• Use Yukon Gold potatoes for creamier mashed potatoes.
• Leftovers reheat well and even thicken the gravy further—perfect for next-day meals.

If you want, I can also provide a slow-cooker version where the beef tips and gravy cook all day and are ultra-tender—very hands-off.

Do you want me to give that slow-cooker version?