I am a sucker for anything with gravy. Pour it over mashed potatoes or rice and I could lick the bowl clean. I think that is why steak tips are a personal favorite.
If you have an equal affection for gravy, I think you might like the twist I put on your ordinary steak tips.
Sirloin tips (or pieces cut away from a sirloin tip roast which is what I use)
1 cup flour
1 tablespoon dry mustard
1 teaspoon salt
1/2 teaspoon pepper
For the gravy ~
2 tablespoons flour
1 tablespoon worcheshire sauce
3 to 4 tablespoons red wine vinegar (will make it taste rich)
2 cups water (use TWO even though there is only ONE pictured)
Start by putting the dry ingredients into a zip-top bag. Shake well and then add your meat. Re-close the bag. Shake it until everything is well coated.
Pour about three tablespoons of oil into a dutch oven placed over medium-high heat.
When the oil shimmers, add the steak tips one at a time. Do not dump the bag into the pot.
You may need to cook the meat in two batches. Over loading your pan will cause the meat to steam instead of brown. You want a crispy crust.
Flip the pieces and allow them to brown on all sides. It is not necessary to cook the meat all the way through at this point.
Remove the steak tips from the pot by spooning them out. Leave the drippings in the pan.
Place the 2 tablespoons of flour into your pot and stir well, allowing the flour to brown slightly.
Yeah… here is where my camera battery died. So you have to put your imagination to work…
Whisk in the water slowly. If you want a richer gravy, you can substitute beef broth or add some bullion. However, the worcheshire sauce and red wine vinegar add enough flavor for me. Add those next and then put the steak tips back into the pot.
Reduce your heat to low and allow to simmer for about 20 minutes. Add a little water, a tablespoon at a time, as needed to keep your gravy from becoming too thick.
Serve over rice or mashed potatoes and melt into bliss.
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