beef tips and noodles
WOW! This one surprised even me. I put some special ingredients into this one. A rib eye from "Omaha Steaks", a portobello mushroom, and "Martha Gooch's" Kluski Noodles (Egg Noodles.) It surpassed my expectations. I usually make my Beef Tips and Noodles from rib eyes as I did this time. You could serve this to your future mother and father-in-law. I didn't tire of it right up through the second serving later that day. And had half the noodles left over for another something.
Blue Ribbon Recipe
These are delicious beef tips and noodles that would be terrific for a cozy night in or for serving to party guests. It's not the basic beef tips you think of. Rib eye gives great flavor and the drippings make a fabulous gravy. We think this should be called beef tips and gravy over noodles since that's what it is. You'll find yourself using the yummy gravy in other ways (like dipping a roast beef sandwich). With the rib eye, it's a little pricier to make but well worth it.
Ingredients
- 4 cups water
- 1 package noodles cooked (Martha Gooch's Kluski noodles 8 oz.)
- 1 teaspoon olive oil, for noodle pot
- 1 teaspoon salt
- 1/4 stick butter for cooked noodles
- 1 - rib eye steak, 6 oz. more for a crowd
- 1 large portobello mushroom (used half of large one)
- 1 teaspoon olive oil
- 2 teaspoons butter
- 2 - beef boullion cubes for gravy
- 2 cups water for gravy, divided
- 2 tablespoons corn starch for gravy
- 1/4 teaspoon Kitchen Bouquet to darken gravy
- salt, to taste
- - black pepper, to taste
How To Make beef tips and noodles
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Step 1For 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. -
Step 2In fry pan cook rib eye steak to medium-rare. Remove from pan and slice and cube to 1/4" by 1/4".
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Step 3Slice 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.
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Step 4Add two beef bouillon cubes to 1/2 cup water and nuke for two minutes. Dissolve bouillon cubes.
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Step 5Add beef broth to the pan that steak was fried in. Bring to low simmer and add 1 additional cup of water.
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Step 6Add 2 tablespoons of corn starch to 1/2 cup cold water and make a slurry.
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Step 7At low simmer add corn starch slurry to the pan and stir and increase heat to thicken the gravy.
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Step 8Add 1/4 teaspoon Kitchen Bouquet to darken. Add salt and pepper to taste. Makes 2 cups.
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Step 9Drain noodles and melt 2 tablespoons of butter in them and stir.
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Step 10Plate butter noodles, top with steak and mushrooms and then cover with gravy.
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Step 11Note: 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.
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Step 12Note: I could have added a quarter cup of sweet red wine to the gravy the last few minutes but chose not to this time.
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Step 13Note: 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.
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Step 14Note: 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.
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Step 15Note: 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.
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https://www.youtube.com/watch?v=9CuEOo83xj4
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
