BEEF TIPS AND NOODLES
Photo and recipe is my own.
Featured Pinch Tips Video
- pounds tri-tip, or top sirloin, cut into one-inch pieces
- tablespoons olive oil divided
- onions sliced
- 3 to 4
- tablespoons cornstarch
- teaspoon thyme
- teaspoon marjoram, dried
- black pepper to taste
- cups beef broth
- wine is optional. i use 1/2 cup.
- 3 1/2
- cups of fresh mushrooms, sliced
- egg noodles:
- water to boil to cook noodles
- season water with 1 tablespoon salt,1 tablespoon garlic powder, 1 tablespoon white pepper, and 1 tablespoon of olive oil
You will need a large, deep skillet with a tight fitting lid, and a pot for boiling the noodles.
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.
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.
In a small one-cup bowl, add the cornstarch, thyme, marjoram, and pepper and mix well.
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.
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!