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 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.
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 1h Number Of Ingredients 11 Steps:
In a large Dutch oven or heavy pot, heat oil over high. Add beef, season with salt and pepper, and cook until seared and brown, about 6 minutes. Add onion and season with salt and pepper. Cook until onion begins to soften (reducing heat, if necessary), about 5 minutes. Stir in flour until beef and onion are coated and cook 1 to 2 minutes (do not burn). Add broth and 3 cups water, stirring and scraping up browned bits. Bring to a boil; reduce to a simmer and cook until beef is tender, about 25 minutes. Add carrots and potatoes and cook until potatoes are tender, about 10 minutes. Add noodles and cook until tender, about 8 minutes. Season with salt and pepper. To serve, stir in parsley and vinegar.
Time 30m Yield 4 servings. Number Of Ingredients 6 Steps:
In a skillet, saute steak, onion and mushrooms in oil for 6-7 minutes or until meat is no longer pink. Set noodle seasoning packet aside. In a saucepan, bring 4 cups water to a boil. Add noodles; cook until tender. Drain. Add noodles, contents of seasoning packets and remaining water to skillet; heat through.
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 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.
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 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 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.
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 2h20m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly. Heat oil in a pot. Brown beef and onions. Add broth, tomato sauce and worcestershire sauce. Stir well. Bring to a boil,reduce heat, cover and simmer for 2 hours. Make a smooth paste of water or red wine and 3 tablespoons flour; stir into beef. Simmer until thickened. Serve over cooked noodles.
More about “simple beef tips and noodles recipes”
Time 6h40m Yield 4 servings. Number Of Ingredients 12 Steps:
Place mushrooms and onion in a 3-qt. slow cooker. Sprinkle beef with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat; brown meat in batches, adding more oil as needed. Transfer meat to slow cooker., Add wine to skillet, stirring to loosen browned bits from pan. Stir in broth and Worcestershire sauce; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cook, covered, on high until gravy is thickened, 15-30 minutes. Serve with mashed potatoes.
