Beef Tips and Gravy over Cauliflower Mash

4.97 from 80 votes

Beef Tips and Gravy over Cauliflower Mash

This healthier beef tips and gravy served over cauliflower mash is a nutritious and cozy twist on the classic. It's gluten-free, low carb, and can be tailored to be dairy-free. Make this guilt-free comfort dish on the stovetop or crockpot.

Prep Time10

Cook Time30

Total Time40

Course: Main Dish

Cuisine: American

Diet: Gluten Free

Keyword: Beef Tips and Gravy, Cauliflower Mash

Method: Stovetop/Crockpot

Servings: servings

Author: Ashley McCrary

Equipment

Ingredients

Sirloin Tips

2 pounds cubed beef stew meat or sirloin tips
1 tbsp olive oil
2-3 cloves garlic minced
½ yellow onion diced
Salt and pepper to taste
2 cups beef broth
1 tbsp ghee or dairy-free butter
salt and pepper to taste
OPTIONAL: 1 teaspoon coconut aminos or Worcestershire sauce
2 tbsp tapioca flour or cornstarch dissolved in 2 tbsp cold water for Keto, sub 1/2 tsp xanthan gum

Cauliflower Mash

2 12 oz bags cauliflower rice or 1.5 heads of cauliflower, chopped into florets
1 tbsp ghee or dairy-free butter
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp chives fresh or dry
2 tbsp coconut milk
2 tbsp dairy-free sour cream or sub-regular if not dairy-free
salt and pepper to taste

Instructions

Stovetop

Season and Brown Beef: Season the beef tips with salt and pepper. In a large skillet, heat the oil over medium-high heat. Add the beef tips to the skillet and sear them on all sides until browned.
Sauté Onion/Garlic Move the beef tips over to one side of the skillet. On the other side, add the finely chopped onions and minced garlic to the skillet. Sauté until the onions are translucent and the garlic is fragrant, about 30-40 seconds.
Make The Gravy Add the ghee and beef broth to the skillet along with the cornstarch/tapioca slurry, stirring constantly to avoid lumps. For Keto, sub 1/2 tsp xanthan gum and sprinkle it right into the beef broth and whisk until it thickens. Optional: Add a splash of Worcestershire sauce or coconut aminos for additional flavor.
Simmer: Bring the mixture to a simmer, then reduce the heat to low. Let it simmer uncovered until the beef is tender, and the gravy has thickened to your liking. This might take around 30 minutes. The longer it simmers, the more tender the steak will be. Taste and adjust the seasoning with salt and pepper as needed.
Prepare Cauliflower: If using frozen bags, cook according to the package and drain any excess water. If using real heads of cauliflower, place the cauliflower florets in a steamer basket over boiling water. Steam until the cauliflower is fork-tender, about 10-15 minutes. Drain any excess water from the steamed cauliflower and pat it dry with a paper towel. This helps prevent the mash from becoming too watery.
Make Cauliflower Mash: Add the cauliflower to a food processor along with garlic powder, onion powder, chives, ghee, coconut milk, dairy free sour cream and salt/pepper. Blend together until smooth and top with fresh chives. If the mash is too thick, you can add more coconut milk, one tablespoon at a time, until you reach the desired consistency.
Serve: Once the beef is tender and the gravy has reached the desired consistency, serve the beef tips and gravy over the mashed cauliflower and garnished with fresh herbs, such as parsley.

Crockpot

Season and Brown Beef: Brown the beef tips over medium/high heat with 1 tbsp of olive oil.
Add To The Crockpot: Transfer all the ingredients to the crockpot except for the tapioca flour slurry (Using an additional 1/2 cup of broth for this version)
Cook: Cook on high for 3-4 hours or on low for 5-7 hours.
Add Slurry To Thicken Gravy: 15 minutes before serving, dissolve the 2 tbsp of tapioca flour in 2 tbsp of water and add to the crockpot. Mix in completely and stir until it begins to thicken. Cook on low for 15 additional minutes. (If you want it a little thicker, you may need to add 1/2 tbsp MORE tapioca flour)
Follow steps 5-7 above to make the cauliflower mash.

Notes

- Sear for Color and Flavor: Before simmering the beef in the gravy, sear the tips in a hot pan with a bit of oil. This step adds a caramelized crust to the meat, enhancing both color and flavor.
- Experiment with Thickening Agents: If you're looking for a gluten-free option, try thickening the gravy with tapioca flour, cornstarch, or arrowroot powder. Mix the thickening agent with a bit of cold water before adding it to the hot liquid to avoid lumps. For keto, use xanthan gum and sprinkle right into the beef broth. No need to dissolve in cold water first.
- Simmer Slowly: Allow the beef tips to simmer gently in the gravy to ensure they become tender and absorb the flavors. Simmering will also thicken the beef broth (it does take time to get thick). Low and slow cooking can make a significant difference in the final texture of the meat and the consistency of the gravy.

Storage

- Refrigeration: Allow the dish to cool to room temperature before transferring it to an airtight container. I store the beef tips and gravy separately from the cauliflower mash Store in the refrigerator for up to 3-4 days.
- Freezing: While cauliflower mash may not freeze well due to its texture, the beef tips and gravy can be frozen. Freeze them in airtight containers or freezer bags for up to 2-3 months. Thaw in the refrigerator before reheating.
- Reheating: Reheat the dish in a saucepan on the stovetop over low to medium heat, stirring occasionally. If the cauliflower mash has absorbed too much moisture, you may need to adjust the consistency with additional liquids or re-whip.

Nutrition