Beef Steak Tips W Mash Potatoes and Corn
Ingredients:
1 lb beef sirloin or stew meat, cubed
2 tbsp vegetable oil or butter
1 small onion, chopped (optional)
2 cups beef broth
2 tbsp flour (or cornstarch for thickening)
Salt, pepper, garlic powder to taste
Instructions:
Heat oil or butter in a skillet over medium-high heat.
Add beef cubes; season with salt and pepper. Brown on all sides.
Add onions (if using) and cook until translucent.
Pour in beef broth and bring to a simmer.
Reduce heat, cover, and let simmer 30–40 minutes until beef is tender.
Mix flour with a bit of cold water to form a slurry; stir into the skillet to thicken the gravy.
Cook 5 more minutes until gravy is smooth and rich.
Mashed Potatoes:
Ingredients:
4 large russet potatoes, peeled and cubed
3 tbsp butter
¼ cup milk (adjust to preference)
Salt and pepper to taste
Instructions:
Boil potatoes in salted water for about 15–20 minutes or until fork-tender.
Drain and mash with butter, milk, salt, and pepper.
Add gravy on top when serving.
Buttered Corn:
2 cups canned or frozen corn
1 tbsp butter
Salt and pepper to taste
Instructions:
Heat corn in a skillet or saucepan with butter.
Season with salt and pepper.
Serve hot.
If you're looking to elevate your homemade beef steak tips, here are a few tips and variations to enhance the flavor and texture of this classic comfort dish. First, choosing the right cut of beef is important. Sirloin or stew meat works well because they become tender during the slow simmer. For even more flavor, consider marinating the beef cubes for 1-2 hours in a mixture of soy sauce, Worcestershire sauce, minced garlic, and a touch of balsamic vinegar before cooking. This helps infuse extra depth into the meat. When browning the beef, make sure your skillet is hot enough to get a nice sear on all sides, which locks in juices and improves taste. If you skip onions, try adding mushrooms for an earthier flavor that complements the beef broth gravy. For the gravy, using cornstarch as a thickener results in a more transparent and glossy sauce, while flour gives a richer, more opaque consistency. Whisking the slurry slowly into the simmering broth prevents lumps. You can also add a splash of red wine or a teaspoon of Dijon mustard to the gravy for complexity. Regarding mashed potatoes, using russet potatoes is ideal due to their starchy texture. For fluffier mashed potatoes, warm your milk before adding it and use a potato ricer or masher to avoid gummy results. Feel free to mix in roasted garlic or cheese such as sharp cheddar or Parmesan for extra indulgence. Buttered corn is a simple yet flavorful side. Fresh corn can be substituted when in season, lightly steamed before sautéing in butter. Adding fresh chopped herbs like parsley or chives brightens the dish. A pinch of smoked paprika or a squeeze of lime can bring a surprising twist. This complete meal balances protein, carbs, and veggies perfectly and can be customized with your favorite herbs and spices. It’s great for weeknight dinners and also impressive enough for guests. Leftovers store well and reheat nicely, making it a practical addition to your recipe collection.