Vegan Beef Tips and Gravy Recipe - This Wife Cooks (2024)

FAQs

What is a good substitute for beef tips? ›

Sirloin or Tenderloin cuts are best for making beef tips on the stove top as they don't require as much low and slow cooking to render down and tenderize. Tender Cuts of Meat: Sirloin, Flank, Ribeye, Tenderloin. Tougher Cuts of Meat: Chuck Roast, Rump Roast, Brisket.

Beef tips generally refer to sirloin tips (sometimes labeled “bavette” or “flap meat”). This cut can be hard to find, and it's too easy to pick up similarly named roasts that end up tough because they have little fat or connective tissue.

Although its name suggests otherwise, this cut comes from the Round primal, and is found on the front end of the rear leg. Often fabricated into roasts, which are great when braised, but can also be cut into steaks or used for Ground Beef. Also known as Knuckle and formerly known as Round Tip.

Go for the chuck

The most common beef used for stew is chuck steak, also known as gravy beef or braising steak. Beef chuck comes from the forequarter of the animal consisting of parts of the neck, shoulder blade and upper arm. It is easy to find and it's affordable, making it a great choice for your stew.

Meat substitutes like tofu and beyond meat can be used. Additionally, mushrooms can be added. What can I add to beef stew for more flavor? A good broth, hearty fresh veggies, and spices and seasonings add flavor to beef stew.

The top sirloin comes from the sirloin of the beef and is more tender. The sirloin tip, however, comes from the round and is a little tougher and leaner in its marbling. Additionally, there is a ridge of fat that runs along the top of the boneless top sirloin steak.

Beef tips, on the other hand, are small cubes of beef that are typically cut from more tender cuts, such as sirloin or tenderloin. They can be cooked in a variety of ways, such as sautéed, grilled, or stewed.

On the west coast, beef tips refer to tri-tip steaks, grilled whole or cut into smaller steaks after a long marinade. In New England, east coast tips are made from a piece of the sirloin, a choice cut that tenderizes in tangy marinades and a few minutes over high heat.

The tri-tip and picanha come from the same portion of the cow – the sirloin. The sirloin is a large section of cow meat running from the cow's mid-back down to the hip. Because the two cuts are more or less in the same area, the two cuts also have comparable flavors and textures.