Beef Tips & Gravy - Master Cookbook Recipe # 49

Name: Beef Tips & Gravy - Master Cookbook Recipe # 49
Prep time: 15 min
Total time: 15 min
Yield: 4-6
Cuisine: Southern
Ingredients: 1 1/2 lbs. beef tips (or stew meat); 1 pack Lipton onion soup mix; 1/2 cup all-purpose (or self-rising) flour; 1 Tbsp buttermilk (to coat meat); 1 medium onion, chopped; 2 green onions, diced; 2 Tbsp chopped red bell pepper (or mixed peppers); 3 Tbsp olive oil (plus more for searing); 3/4 tsp Worcestershire sauce; 2 Tbsp cornstarch; 1/2 cup cold milk; Hot water (enough to cover meat)

This Beef Tips and Gravy recipe is a classic Southern comfort dish from Collard Valley Cooks, designed to deliver tender meat and a rich, flavorful gravy. It’s a hearty, budget-friendly meal that brings "good old-fashioned country cooking" right to your table!

This is recipe #49 in Tammy’s Master Cookbook.

Prep time: 15 minTotal time: 15 min Pressure Cooker: 30 min Stovetop: 2 hrs

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Ingredients

1 1/2 lbs. beef tips (or stew meat)
1 pack Lipton onion soup mix
1/2 cup all-purpose (or self-rising) flour
1 Tbsp buttermilk (to coat meat)
1 medium onion, chopped
2 green onions, diced
2 Tbsp chopped red bell pepper (or mixed peppers)
3 Tbsp olive oil (plus more for searing)
3/4 tsp Worcestershire sauce
2 Tbsp cornstarch
1/2 cup cold milk
Hot water (enough to cover meat)

Instructions

Sauté Vegetables: Heat 3 tablespoons of olive oil in a skillet or pressure cooker. Sauté the chopped onion, green onions, and bell peppers until tender. Remove and set aside.
Prep the Meat: In a bowl, toss the beef tips in buttermilk until wet. Add the onion soup mix and flour, tossing until every piece is well-coated.
Sear: Add a bit more olive oil to the pan. Sear the beef over high heat until browned on all sides. (Note: The onion mix may darken/blacken slightly; this adds flavor to the gravy).
Simmer:
Pressure Cooker: Add the sautéed vegetables, Worcestershire sauce, and enough hot water to cover the meat. Cook on medium pressure for 30 minutes.
Stovetop (Saucepan/Braiser): Add the vegetables, Worcestershire sauce, and water. Cover with a solid lid (no steam hole) and simmer on medium-low for 1.5 to 2 hours until the beef is fork-tender.
Thicken the Gravy: Whisk the cornstarch into the cold milk until smooth. Pour the mixture over the tender meat and stir. Continue to cook for a few minutes until the gravy reaches your desired thickness.
Serve: Delicious when served over creamy mashed potatoes or rice.