Steak Tips and Gravy over Mashed Potatoes

Homestyle steak tips simmered in onion gravy, served over buttery Yukon Gold mash.

Our steak tips are hand-cut from our best steaks — tenderloin, ribeye, New York strip and sirloin — so they stay tender even after a half hour in the gravy. Cook them low and slow and they melt. This is the recipe we send with the Supper Box's pound of tips.

Shop the cut: Steak Tips — from $32, ships frozen Tuesday.

Ingredients

• 2 lb S Ranch Steak Tips
• 2 tbsp beef tallow or olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tbsp flour
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• ½ tsp smoked paprika
• Salt and pepper
• ½ cup red wine, optional
• Fresh parsley, chopped
• For the potatoes: 3 lb Yukon Gold potatoes, peeled and cubed
• ½ cup butter
• ¾–1 cup warm whole milk or cream

Instructions

1. Pat the steak tips dry and season with salt and pepper. Sear in hot tallow or oil until browned. Remove and set aside.
2. In the same pan, sauté the onion until golden. Add the garlic, then the flour; cook 1 minute, scraping up the brown bits.
3. Slowly whisk in the broth (and wine, if using), Worcestershire and paprika. Return the steak tips, cover, and simmer 25–30 minutes.
4. Boil the potatoes in salted water until tender. Mash with the butter and milk until creamy. Season to taste.
5. Serve the steak tips and gravy over the mashed potatoes, garnish with parsley, and add roasted vegetables for a full meal.

Prep 20 min · Cook 40 min · Serves 6

Every cut in this recipe is 100% Black Angus, born, raised and finished on the S Ranch outside Hardin, Montana, dry-aged and cut in our own USDA-inspected plant. Beef boxes ship frozen every Tuesday.

Tag @sranchmeats — we love seeing what you're cooking.