Tag: Tips

One Pan Beef Tips with Gravy by Gordon Ramsay

By DrDanMarch 10, 2019 Last Updated – March 10, 2019 / 10 Comments

Easy step by step photo instructions for these tender and tasty beef tips with gravy. Guaranteed to become part of your comfort food rotation.
Beef Tips with Gravy on a blue plate

Editor’s Note: Originally Published October 15, 2017. Updated with expanded discussion and updated photos.

It is comfort food season. And what could be better to warm you and your family then this classic dish? A skill level of about 3/10.

This is one of those dishes that both my wife and I grew up eating. But you just don’t see or hear about it much. But it is a great family dish that you can easily whip up and have some leftovers too.

My Rating

My rating system. Great 5 out of 5

It is just comfort food, but it is very good comfort food.

Pro Tips: Recipe Notes for Beef Tips with Gravy

What Meat to Use?

If you want, a “stew meat” from your local store will work fine. I chose a nicely marbled chuck roast that I could cut and trim myself.

I do not suggest leaner meat like a sirloin tip roast even though this dish is frequently called “sirloin tips” but you want more marbling for tender meat.

Adding Taste

The Worcestershire sauce pumps up the beef taste. Plus you can adjust the garlic to your taste. In my house, my garlic loving wife wants a good strong garlic taste. If you are not big on garlic, then cut it back some.

The Gravy

I used a slurry gravy method here, and it was all easily done in one pan. With this method, you can easily adjust the amount thickness of the gravy to your taste.

See How To Make Gravy at Home if you want to know more about making gravy.

A Sodium Note

You will not see any added salt here. The Worcestershire sauce and the beef broth add enough sodium here.

I would suggest low sodium broth but didn’t have any for the pictures so you will see regular beef broth in the pictures.

Most of the recipes out there use twice as much Worcestershire sauce plus they usually add soy sauce so the sodium will go sky high.

Don’t Use Corn Starch

Please do not use corn starch to thicken recipes like this. It is comfort food, and there are usually leftovers. Here I purposely cook for leftovers.

Things thickened with cornstarch will be gelatinized when cooled. It tastes ok, but the texture is odd.

Make half or freeze.

Good in the refrigerator for 3-4 days. It will freeze well for 3-4 months.

An easy recipe to cut in half but I suggest freezing instead. If you cut in half, the cooking time stays the same, and you can use the other half of the can of broth for the gravy instead of water.

Check out other comfort food:

Easy Meatloaf

Pot Roast with Gravy

Cheesy American Goulash

Image of ingredients for beef tips with gravy.

You will need 2 pounds of stew meat. I like to pick out my own using a chuck roast that is nicely marbled.

image of cutting up a chuck roast on a red cutting board

Then trim and cut into 1-inch cubes.

image of chopping onions on a white chopping board

Chop one medium onion.

image of onions in a large fry pan with beef being added

Over high heat, add 2 tablespoons vegetable oil. When shimmering, add onion and beef.

image of adding beef broth from a can to cooked beef in fry pan

Brown the meat for about 10 minutes. Then add 4 tablespoons Worcestershire sauce, 1 teaspoon garlic powder, and 1 teaspoon pepper. Stir occasionally until nicely brown. Add a 14-oz can of low sodium beef broth.

image of the pan with boiling meat and broth being covered with a pan

Bring to a boil then decrease heat to simmer and cover. After about 90 minutes, the meat should be fork tender. Mix a slurry of 1/2 cup flour with enough water to make 2 cups. Shake to mix using a gravy shaker or whisk until smooth.

image of adding a flour mixture from a mixing container into the boiling solution

Uncover and turn the heat back to high. When boiling well, slowly add part of the flour slurry. Mix continuously and slowly add more every few minutes until the gravy is your desired thickness.

image of stirring gravy on stovetop with slotted spoon

Cook a few more minutes. Server over mashed potatoes or noodles.

close up image of beef and gravy in a large spoon over a full serving dish

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Beef Tips with Gravy

Easy step by step photo instructions for these tender and tasty beef tips with gravy. Guaranteed to become part of your comfort food rotation.

Prep Time15 mins

Cook Time1 hr 35 mins

Total Time1 hr 50 mins

Author: DrDan

Servings/Adjustment: 6 servings

Ingredients

2 tablespoons oil
2 pounds beef – 1 inch cubes
1 onion – medium – diced
14 oz low-sodium beef broth
4 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon pepper
1/2 cup flour – may take a bit more
noodles or mashed potatoes to serve

Instructions

You will need 2 pounds of stew meat. I like to pick out my own using a chuck roast that is nicely marbled. Then trim and cut into 1-inch cubes.
Chop one medium onion.
Over high heat, add 2 tablespoons vegetable oil. When shimmering, add onion and beef.
Brown the meat for about 10 minutes. Then add 4 tablespoons Worcestershire sauce, 1 teaspoon garlic powder, and 1 teaspoon pepper. Stir occasionally until nicely brown. Add a 14-oz can of low sodium beef broth.
Add a 14-oz can of low sodium beef broth. Bring to a boil then decrease heat to simmer and cover.
After about 90 minutes, the meat should be fork tender. Mix a slurry of 1/2 cup flour with enough water to make 2 cups. Shake to mix using a gravy shaker or whisk until smooth. CLICK HERE to start 90 minute timer
Uncover and turn the heat back to high. When boiling well, slowly add part of the flour slurry. Mix continuously and slowly add more every few minutes until the gravy is your desired thickness.
Cook a few more minutes. Server over mashed potatoes or noodles.

Recipe Notes

Pro Tips:

You can use “stew meat” from your local store. I prefer a nicely marbled chuck roast. But leaner beef will not be as tender.
Simmer for about 90 minutes covered, but the meat needs to be “fork tender” before going to the gravy stage.
Make up a little extra of the flour slurry. Add most of it and add more later if you need thicker.
Good in the refrigerator for 3-4 days. Will freeze well for 3-4 months.
An easy recipe to cut in half but I suggest freezing instead. If you cut in half, the cooking time stays the same, and you can use the other half of the can of broth for the gravy instead of water.

Nutrition Facts

Beef Tips with Gravy

Amount Per Serving

Calories 596 Calories from Fat 315

% Daily Value*

Total Fat 35g 54%

Saturated Fat 13g 65%

Polyunsaturated Fat 2g

Monounsaturated Fat 17g

Cholesterol 142mg 47%

Sodium 833mg 35%

Potassium 559mg 16%

Total Carbohydrates 19g 6%

Dietary Fiber 1g 4%

Sugars 3g

Protein 46g 92%

Vitamin C 2%

Calcium 0.5%

Iron 35%

* Percent Daily Values are based on a 2000 calorie diet.

Have a question or something not clear? Ask in the comments.

Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.

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molly and lilly dogs running in snow

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Gluten-Free Irish Soda Bread (and baking tips) by Gordon Ramsay

Gluten free and dairy free Irish soda bread with raisins

The Mother of Invention.

If I call this new gluten-free bread an Irish soda bread, traditionalists will snicker. Raisins are not traditional in a true Irish soda bread, you see. If a soda bread has raisins in it, it’s called Spotted Dog over yonder, ‘cross the pond in the Emerald Isle (or so I’m told). I never knew this, growing up on the white clapboard wilds of the Connecticut shore. I was blithely ignorant of this quaint canine moniker, despite a hefty streak of familial Irish blood. We ate more pierogi and kielbasa in our culturally eclectic house than Irish soda bread and tea. So my own first home baked Irish soda bread recipe had raisins in it.

And, actually, why not?

When it comes to traditions, I’m the first to admit- I am an upstart. I wiggle and chafe beneath constraint and “should” like an itchy school girl with pinching new shoes. I admire traditions. From afar. At least, in theory. In an abstract, symbolic way. The meaning and the message is more interesting to me than formula. When it comes to formula, I usually prefer to wing it.

Which is why I enjoy gluten-free baking.

My skill set groove runs deep on the intuitive side. If a recipe calls for x amount of flour and I sense the dough is too wet, I’ll add more flour until the dough feels “right” to me. Experience helps. No doubt about it. The process of trial and error gives you a feel for gluten-free dough, an inkling about the muffin batter and how it might behave on any given day. Which varies, I hate to tell you.

So I pay attention to elements like humidity, and room temperature. Weather.

Bread dough will behave differently on a hot and humid day than it will on a windy, cold one. Your kitchen changes with the seasons, you know. So recipes may have to change a wee bit, too. The amount of milk or brown rice flour may need to be adjusted. Tweaked a tiny bit toward wet or dry.

Baking gluten-free is more of an art than a science.

I recommend you tune in to your ingredients and learn how they behave. Learn how humidity affects flour- notice it’s dampness. Or dryness. Dry flours will soak up more liquid. Damp flours are heavier, and may need less moisture. A cool and drafty kitchen may require a longer rise time than a hot and sultry one. A thin metal bread pan may bake the outside of a loaf faster than the inside can keep up. Your oven may run a tad hotter than you imagined. Or lag behind and never quite pre-heat itself (do your gluten-free baked goods end up gummy in the center?).

Gluten-free baking requires your full attention. A dash of patience. An intimacy with your ingredients. A willingness to adjust. And most of all, developing an intuition you can trust.

Even if it goes against tradition.

Gluten free Spotted Dog soda bread is an Irish classic with a twist

Karina’s Gluten-Free Irish Soda Bread Recipe- with Spots

Tweaked from my original recipe posted in 2011– by Karina Allrich.

Use your favorite milk, or non-dairy milk- but note that non-traditional coconut milk and a touch of coconut flour add a subtle fragrant tenderness to this easy, rustic quick bread. If you cannot use coconut, try your usual milk choice, and substitute the coconut flour with sweet rice flour.

Preheat the oven to 375ºF. Line a 7-inch or 8-inch cake pan with a piece of parchment paper.

Ingredients:

1/2 cup brown rice flour or gluten-free oat flour
1/2 cup sorghum flour, gluten-free oat flour, or millet flour
1/2 cup almond or hazelnut flour
1/2 cup tapioca starch or potato starch (not potato flour!)
1/4 cup organic coconut flour
1/4 cup organic light brown sugar
1/2 teaspoon fine sea salt
2 teaspoons double acting baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons xanthan gum
3 organic free-range eggs or egg replacer
6 tablespoons light olive oil
3/4 cup coconut milk, soy milk or non-dairy milk
1 teaspoon fresh lemon juice
1/2 to 3/4 cup currants (or raisins)

Instructions:

Whisk the flours and dry ingredients together in a large mixing bowl.

Combine the wet ingredients together in a separate bowl.

Make a well in the center of the dry ingredients and slowly pour the wet into the dry ingredients, gently mixing as you go. I use a soft silicone or rubber spatula to do this. If you need a little more coconut milk to moisten the dough, add a tablespoon at a time and stir in.

When the dough is evenly moist and sticky, add the raisins and stir by hand to mix them in.

Scrape out the dough and plop it into the center of the lined cake pan. Use oiled or wet hands to mound the dough into a rustic round loaf. Dot with extra raisins, if you like and press them in a bit.

Slice a smallish criss-cross into the center of the dough.

Place the pan into the center of a preheated oven. Bake for about 30 to 33 minutes, until the loaf is golden and firm. Insert a wooden toothpick into the center to test for doneness.

Gluten free Irish Soda Bread with new flours

Cool the pan on a wire rack for five minutes, then turn the loaf out of the pan to continue cooling (you don’t want a steamy bottom!).

Serve slightly warm with your favorite buttery spread and some fruity jam.

Recipe Notes:

Rustic soda breads are really best eaten warm from the oven. This latest version is tender and slightly sweet- perfect for tea time.

If you have leftovers, I would wrap and freeze the remaining bread to preserve the texture and taste. Thaw and warm it up in the oven or grill slices with a pat of butter.

This recipe is gluten-free and dairy-free.

To make it vegan, use your favorite egg replacer equivalent to 3 beaten eggs- about 6 tablespoons of liquid. See below for a link to my vegan Irish Soda Bread with Millet.

Cook time: 30 minutes

Yield: 8 to 10 slices

Recipe Source: glutenfreegoddess.blogspot.com

More gluten-free Irish soda bread recipes:

My vegan Irish Soda Bread with Millet

Elana’s Pantry Gluten-Free Irish Soda Bread

Gluten Freedom does up one of my earlier Irish Soda Bread recipes…

For substitution help, please see my guide to baking with substitutions here.

It’s Not Difficult! – 5 Simple Tips That Will Make You Healthier by Gordon Ramsay

Introduction

We all know the importance of healthy eating. Nothing can replace a balanced diet, and the food is the most critical factor that directly influences health. After all, the foods we eat enter our organism – all other factors such as exercise and environment are external.
Although healthy eating can also be tasty, the truth is that all unhealthy foods taste great, and that is the only reason why we would consider eating them. So instead of telling you to ditch sweets, smoking and start exercising 6x every week, here we are going to focus on small improvements that can bring significant changes, without requiring too much effort and willpower. Let’s begin!

Drink A Glass Of Water Before Each Meal (And One After Waking Up)

Our bodies consist mostly of water, and can’t function without it. And yet, so many of us suffer from chronic dehydration. Our lives are too fast, and with so many things on our minds, it is easy to forget to drink water. It’s funny how we never forget eating junk food.
One of the best features of water is that it has zero calories, but it can trick your stomach, making you feel full.
Drink a glass of water before eating. This simple strategy will make your digestive system think it has food in it, killing off hunger, and making you eat less. So in one shot, you will reduce your total calorie intake, and increase your daily water consumption.
The second part of this tip is to drink water as soon as you wake up. This will have many benefits – although idle, you sweat during sleep, which makes you lose water, and makes your blood thicker, which puts increased pressure on your heart. Drinking water immediately after waking up dilutes your blood, relieving your heart.

Boost Your Breakfast To Kickstart Your Day

Starting your day with a quality breakfast will be a cornerstone of healthy eating habits. Instead of opting for something easy, go for something smart.
Yes, cereals are convenient, but the ones you eat are probably filled with unhealthy junk (more later in the text). If you have to eat them, pick something whole-grain, with minimal additives and sweeteners. But it would be much better to ditch them for something that will fill you up, so you don’t have to binge around noon.
“Wakey, wakey! Eggs and bakey!” A delicious omelet is not only super satisfying but actually more healthy than you might think. Proteins and fat are packed with energy and are digested slowly, giving your body a steady supply of gasoline to go through your packed work schedule.
By opting for a protein and fat rich breakfast, your blood sugar is less likely to suddenly drop later, which is the primary cause of binging. Yes, you might still get hungry, but a tasty, healthy snack such as fruit or salad, or a smoothie will do.

Healthy, But Still Tasty Substitutions

There are many small tweaks you can make and significantly reduce your caloric intake, or just make your meals healthier. The best of all, you don’t even have to pretend it tastes good, as it certainly does!
This site is filled with recipes that are both healthy and tasty, and your only job is to browse through them, finding something you like. If you want to make tweaks, you can look up for substitutions, switching an ingredient here and there for its healthy substitute.
Although they might feel insignificant, those slight changes add up over time, and that is the only thing you need to look and feel better.

Learn to read the Labels

Learning how to read food labels is one of the best things you can do for yourself. Reading the back side of products is not super complicated, and it will help you much better understand what goes into your body.
But beware, it can be heartbreaking! Food manufacturers use tricky tactics to mislead consumers into thinking that their products are healthy. You will probably find out that some of your favorite “healthy” foods are exactly the opposite.
You can completely ignore the claims that are displayed on the front side; those are 99% marketing tricks. Turn the product over, and read the label – manufacturers are obligated by law to present accurate information, no lies there if you know how to decipher it.

It Goes Beyond Food

While food is the most significant factor, other things you do off the table still contribute to your health. Take some steps to be more active and distress.
You don’t have to run five miles every day, start by 15-minute walks. It will help you not only get the blood flowing and counter that all-day sitting but also destress, especially if you walk through nature – a local park will do.
For activity/destress combination, yoga and pilates are also great. If you don’t have time for that, you can practice deep breathing and meditation technique that you can do anywhere.
And don’t neglect sleep. Try to sneak in an hour more of nightly sleep by going to bed earlier. If that’s impossible, fit a 30-minute afternoon nap just after work. It will help you re-energize, making that workout you wanted to postpone more likely to happen.
Lastly, do some checkups. First, get some blood tests, to make sure everything is in order. Also, consider a DEXA scan. It will tell you much more about your body than a simple scale ever will giving you exact information about your body fat percentage, but also amount of muscle, bone density, and other valuable body composition parameters.
Those will help you determine what your current position is, and what moves you need to make in the future if you want to have a balanced, healthy, and good looking body.

Conclusion

As you can see, the title wasn’t a clickbait; it really isn’t difficult. Drinking water, eating eggs, reading labels, and switching from full fat to low-fat cheese won’t kill you. And taking a 30-minute afternoon nap is not exactly torture.
So no excuses, go ahead and implement at least one tip into your routine. Picking something simple like a 15-minute walk every day will have a positive impact on your health long term. That’s all it takes to start healthy habits – a small step in the right direction, as simple as that.

This is a guest post written by Brandon Lee