Begin by cutting the sirloin steak into large cubes. I often say the size of the cubes matters. Too small, and they can turn tough; too big, and they take ages to cook. Season these cubes with salt, black pepper, and garlic powder. It’s like giving them a warm hug before they hit the pan.

Next, sprinkle the all-purpose flour over the beef. Toss them gently to coat. This will create a glorious crust when you sear the meat.

In a large skillet, heat the extra virgin olive oil over medium-high heat. Once it's shimmering, add the beef cubes in a single layer. Avoid overcrowding the pan; we want them to sear rather than stew. Cook for about 3-4 minutes, turning until they are golden brown on all sides. This step is where the magic begins—those flavorful brown bits clinging to the bottom of the pan add character to the sauce.

After the beef is nicely browned, remove it from the skillet and set it aside. In the same skillet, toss in the unsalted butter, diced onion, and sliced mushrooms. Sauté them for about 4-5 minutes until the onions are translucent and the mushrooms are tender. The aroma at this stage is incredible.

Pour in the dry white wine, scraping up any browned bits stuck to the bottom of the skillet. This action is crucial! It incorporates all the flavors that we want in our dish. Let it bubble for a minute or two.

Now, add the beef broth to the skillet. Stir in the cornstarch to thicken the sauce along with the smoked paprika and Worcestershire sauce. Bring this mixture to a gentle simmer.

Return the beef cubes to the skillet. Let everything simmer for about 10 minutes on low heat, allowing those flavors to meld together. I often find myself impatient at this step, eagerly anticipating the final dish!

Taste the sauce. Sometimes, a pinch of salt or pepper is needed. Adjust it according to your preference.

Serve these flavorful beef tips over seasoned rice or mashed potatoes. Don’t forget to spoon that luscious sauce generously over everything. Your friends and family will be singing praises!