Time 1h10m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Sprinkle beef tips with salt and pepper. Coat with flour. Brown in heavy skillet over high heat in small amount of oil. Reduce heat and add bouillon. Add Worcestershire sauce. Cover and simmer until beef tips are tender, about 1 hour. If necessary, add add water or broth to maintain 2 C of broth at the end of cooking period. Stir 2 Tbsp flour into small amount of water and add to broth. Cook until thickened. Cook noodles according to package directions; drain. Serve hot noodles covered with beef and gravy.
Time 1h5m Yield 4 Number Of Ingredients 11 Steps:
Heat oil in the pressure cooker over medium-high heat and stir in beef cubes. Cook until the beef is browned on all sides; remove beef and set it aside. Drain and discard excess grease. Lower the heat to medium and add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in garlic and mushrooms and continue to cook about 5 minutes more, until garlic is fragrant but not brown. Pour in beef stock, beef stew meat, and any accumulated drippings; season with salt and pepper. Return to high heat, seal the lid, and bring to full pressure. Reduce the heat to low, maintaining full pressure, and cook for 20 minutes. While the stew is cooking, bring a large pot of lightly salted water to a boil. Stir in noodles and cook until tender, stirring often, about 8 minutes. Drain and set aside. Remove the pressure cooker from the heat and allow the pressure to drop naturally. Dissolve cornstarch into 1/2 cup of cold water. When the pressure has dropped, remove the lid and whisk in the cornstarch mixture. Bring the beef and mushrooms back to a boil and cook, stirring constantly, for 2 minutes or until the sauce has thickened. Pour the beef over the noodles and serve.
Time 1h15m Yield 8 Number Of Ingredients 6 Steps:
Preheat oven to 400 degrees F (200 degrees C). In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well. Bake in a preheated oven for 1 hour. While beef tips are baking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve beef tips and sauce over noodles.
Number Of Ingredients 15 Steps:
For noodles, bring 4 cups of water to a boil. Add 8 oz. dried noodles, 1 teaspoon oil, and 1 teaspoon salt after coming to a boil. Cook noodles per package directions. I cooked an additional 8 minutes. In fry pan cook rib eye steak to medium-rare. Remove from pan and slice and cube to 1/4" by 1/4". Slice and cube portobello mushroom to 1/4" by 1/4" cubes. In a separate fry pan, sautee mushrooms in 1 teaspoon olive oil and 2 teaspoons butter over medium heat for 10 minutes. Add cubed rib eye to mushroom pan and keep warm. I had an equal amount of rib rye and mushroom. Add two beef bouillon cubes to 1/2 cup water and nuke for two minutes. Dissolve bouillon cubes. Add beef broth to the pan that steak was fried in. Bring to low simmer and add 1 additional cup of water. Add 2 tablespoons of corn starch to 1/2 cup cold water and make a slurry. At low simmer add corn starch slurry to the pan and stir and increase heat to thicken the gravy. Add 1/4 teaspoon Kitchen Bouquet to darken. Add salt and pepper to taste. Makes 2 cups. Drain noodles and melt 2 tablespoons of butter in them and stir. Plate butter noodles, top with steak and mushrooms and then cover with gravy. Note: I made two single meals out of this and still have 1/2 the noodles for other offerings. I will make chicken noodle soup or freeze the remaining noodles. Note: I could have added a quarter cup of sweet red wine to the gravy the last few minutes but chose not to this time. Note: This was a real pleasure. I could also have added 1/3 to 1/2 cup of sour cream to the gravy and I would have had excellent beef tomato gravy rather than a brown gravy, it is also excellent. Note: A second rib eye steak and all of the very large portobello mushroom and the noodles would have served four people amply. You have to pay attention to discern the difference between the steak and the mushroom. Note: You could use cube roast meat for this if you slow cooked it in the oven for one to two hours in some beef juice or gravy. Rib eye or a tender steak negates the need for this.
Time 30m Yield 6 servings Number Of Ingredients 7 Steps:
Cook noodles as directed on package, omitting salt. Meanwhile, heat oil in large skillet on medium heat. Add meat; cook 6 to 8 min. or until evenly browned, stirring frequently. Remove meat from skillet; set aside. Add onions to skillet; cook and stir 4 to 5 min. or until crisp-tender. Add garlic; cook and stir 30 sec. Stir in gravy and Worcestershire sauce. Add meat; stir. Simmer on medium-low heat 2 to 3 min. or until heated through, stirring frequently. Drain noodles; place on platter. Top with meat mixture.
Time 6h20m Yield 8 Number Of Ingredients 7 Steps:
Heat a large skillet over medium-high heat. Saute beef sirloin tips with onion in the hot skillet until beef is browned, about 5 minutes. Stir cream of mushroom soup, milk, red wine, and beef with onion soup mix together in a bowl, pour into the skillet, and stir to coat beef in the soup mixture; bring to a simmer, reduce heat to low, place a cover on the skillet, and cook until the beef tips are tender, about 2 hours. Reduce heat to lowest setting and continue cooking until the beef pulls apart easily with a fork, at least 4 hours more. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Ladle beef tips mixture over egg noodles.
Time 1h20m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Trim meat of fat and cut into bite sized pieces. Brown meat in pan, seasoning with garlic and onion powders. Meanwhile, bring 3 cups water to a boil in a big pot and add bouillon cubes to make a broth. Add chopped onion and Worcestershire sauce to broth. When meat is done, add to broth. Cover and simmer for 45 minutes to an hour, or until tender. Make a roux with the corn starch and remaining water and add to pot, stirring, in order to thicken the sauce to your liking. Serve over buttered egg noodles.
Time 25m Yield 2 servings. Number Of Ingredients 8 Steps:
Cook noodles according to package directions. In a large skillet, saute mushrooms and onion in oil until tender. Add broth, roast beef and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Drain noodles; stir into skillet. If desired, top with sour cream and parsley.
Time 1h30m Yield 4 Number Of Ingredients 10 Steps:
Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate. Melt butter in the same skillet over medium heat and saute onion until softened, 5 to 10 minutes. Add steak to onion and pour beef stock over steak; season with bay leaves, thyme, salt, and pepper. Bring to a boil, reduce heat to low, cover skillet with a lid, and simmer until steak is tender, 50 minutes to 1 hour 50 minutes. Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Serve beef mixture over noodles.
Time 50m Yield 4 serving(s) Number Of Ingredients 15 Steps:
Prepare the noodles: Boil the noodles in the 3 quarts of water, with 1 tablespoon of the olive oil added, until tender. Drain and shock in a rinse of cold water. Re-drain and set aside. Season the steak pieces with the kosher salt and pepper. Over medium-high heat, fry the steak pieces in 2 tablespoons of olive oil, stirring frequently, until they are nicely browned on all sides. When browned, remove the steak pieces and add the 3 tablespoons of butter to the drippings – reduce the heat to medium. When the butter has melted, add in the garlic and stir for 30 seconds and then, slowly whisk in the Wondra flour to form a fast roux (one minute). Then, again while whisking, add the beef broth. When the broth begins to boil and thicken, reduce heat again, to low, and add the Kitchen Bouquet, sugar, mushrooms, and seasoned salt. (Taste before adding the salt to make sure it’s not salty enough already – regular beef broth often contains enough salt on its own for this dish.) Allow to simmer until it begins to bubble, about three minutes, and remove from heat. Serve by plating noodles (re-heated in microwave), and then spooning beef tips/gravy over them.
Time 5h45m Yield 2 servings. Number Of Ingredients 12 Steps:
In a small skillet, brown beef and onion in oil; drain. Transfer to a 1-1/2-qt. slow cooker., In a small bowl, combine 1/2 cup water, ketchup, brown sugar, Worcestershire sauce, paprika and mustard; pour over meat. Cover and cook on low until meat is tender, about 5 hours. , Combine flour and remaining water until smooth; stir into meat mixture. Cover and cook until thickened, about 30 minutes longer. , Meanwhile, cook noodles according to package directions; drain. Stir in parsley if desired. Serve with beef.
Number Of Ingredients 13 Steps:
In a large skillet heat oil over high heat. Saute the onion until almost translucent. Add the stew meat and cook on high heat until meat is browned on all sides; about 3 to 5 minutes. Pour 2 cups water/stock, soy sauce, Kitchen Bouquet and Worcestershire sauce into the skillet. Stir in garlic powder, salt and pepper. Bring to a boil and reduce heat. Cover and simmer very low for 1 1/2 to 2 hours. Meanwhile combine the gravy mix with 1 cup water. Mix thoroughly and stir into the meat mixture. Bring to a boil stirring frequently until slightly thickened. Serve over noodles
More about “beef tips and noodles recipes”
Time 3h15m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Place beef in the slow cooker. Combine mushroom soup, onion soup mix and gravy mix in a bowl until well blended. Stir in beef broth. Add mushrooms and onions to mixture, then pour over beef. Cover and cook on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours. Cook egg noodle according to directions on package. Spoon beef mixture over hot noodles and serve.
