Best 4 Beef Tips And Noodles Recipes

SIMPLE BEEF TIPS AND NOODLES

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.

BEEF TIPS AND NOODLES

Steps:

• 1. EQUIPMENT: You will need a large, deep skillet with a tight fitting lid, and a pot for boiling the noodles. You adjust the heat by decreasing the amount of white and black pepper, or leave it out if you prefer more mild flavors. Wine is also an optional ingredient.
• 2. Cook's Tip: If you can make this ahead, it tastes really good when the flavors have a chance to blend.
• 3. SAUTE THE ONIONS: Saute the onions in the large skillet in 1 tablespoon of oil over medium low heat until done, but not brown, Remove from the pan and set aside. While you are waiting on the onions to get done, prepare the meat.
• 4. PREPARE THE MEAT: Cut the meat into one-inch pieces, removing the fat and any gristle. Add the olive oil to the skillet, turn the heat to medium high and put the meat in it and fry until brown, about 15 minutes. While you are waiting on the meat to get done, mix up the spices.
• 5. MIX THE SPICES: In a small one-cup bowl, add the cornstarch, thyme, marjoram, and pepper and mix well.
• 6. Add the spices to the browned meat, and stir gently until the meat is coated with the mixture. Stir in the broth and wine. Cover the skillet. Bring just to a boil and reduce the heat and simmer for 1 1/2 hours or until almost tender. Making sure the meat is just barely covered with the broth. Then add the cooked onions, stir, and add the fresh mushrooms, stir again. Cover once more and simmer until beef is done and sauce is thick. It sauce is not as thick as you would like it to be, add a tablespoon to a small dish with a little cold water, stir until smooth, and then add to the beef and stir. Check to see if you need to add salt.
• 7. BOIL THE NOODLES: Put on the water to boil for the noodles about 30 minutes before the meat is done. Add 1 tablespoon of olive oil, 1 tablespoon of salt, 1 tablespoon of garlic powder, and 1 tablespoon of white pepper, stir to mix and bring to a boil and cook the noodles to your liking. Drain the noodles well, and keep hot until served.
• 8. SERVE THE BEEF TIPS AND NOODLES: Ladle the noodles onto a dinner plate, and pile the beef tips in the center of the bed of hot noodles. Serve with a side dish of peas and carrots, and Enjoy!

BEEF TIPS AND NOODLES

Steps:

• 1. For Noodles: Bring 4 cups water to 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.
• 2. In fry pan cook Rib Eye steak to Medium Rare. Remove from pan and slice and cube to 1/4" by 1/4".
• 3. Slice and cube Portabella Mushroom to 1/4" by 1/4" cubes, in separate fry pan sautee mushrooms in 1 teaspoon Olive Oil and 2 teaspoons Butter over medium heat for 10 minutes. Add cubed Rip Eye to Mushroom pan and keep warm. I had an equal amount of Rib Eye and Mushroom.
• 4. Add two beef bouillon cubes to 1/2 cup water and nuke for two minutes. Dissolve Bouillon cubes and add to pan steak was fried in, bring to low simmer and add additional cup of water. Add 2 tablespoons of corn starch to 1/2 cup cold water and make slurry.
• 5. At low simmer add Corn Starch slurry to pan and stir and increase heat to thicken Gravy. Add 1/4 teaspon Kitchen Bouquet to darken. Add salt and pepper to taste.Makes 2 cups.
• 6. Drain Noodles and melt 2 tablespoons of butter in them , stir and plate some. Place Cubed Rib Eye and Portabella Mushrooms on Noodles. Top with Gravy and serve. Compliment with Vegetable or Salad of your choice.
• 7. 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.
• 8. I could have added a quarter cup of sweet red wine to the gravy the last few minutes, but chose not to this time.
• 9. 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 an excellent Beef Stroganoff. I at times prepare this with a mild Tomato Gravy rather than a brown gravy, it is also excellent.
• 10. Note: A second Rib Eye steak and all of the very large Portabella 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. The noodles were a treat, and would make the Very Best -- Chicken Noodle Soup.
• 11. 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.

BEEF TIPS AND NOODLES

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.