Beef Tips and Noodles

You can put this over noodles, rice, mashed potatoes or just eat as is.  Easy to make.  I like making it in my instant pot, because it quicker.

BEEF TIPS AND NOODLES
(serves 4)

Ingredients:
*2 pounds sirloin steak (roast or stew meat)
*1 cup all-purpose flour
*1 teaspoon paprika
1/2 teaspoon black pepper
*1 1/2  tablespoons olive oil
*1 1/2 tablespoon butter
*1 yellow onion, roughly chopped
*2 garlic cloves, minced
*1 cup mushrooms, roughly chopped (optional)
*1 teaspoon ground black pepper
*1/2 teaspoon salt
*1/2 teaspoon rosemary
*1/4 teaspoon ground thyme
*1/4 teaspoon ground sage
*1 bay leaf
*2 tablespoons Worcestershire sauce
*1 tablespoon soy sauce.
*4 cups beef stock (can use water with 1 tablespoon beef better than bullion)
*1 bag of egg noodles, cooked and drained just before beef tips are done

Directions:
~Cut Steak into bite size pieces.
~In a gallon size bag, add flour, paprika and 1/2 teaspoon ground pepper.
~Place steak into bag and shake until evenly coated.
~In a dutch oven, heat olive oil and butter over high heat.
~Remove steak from bag and shake excess flour off.
~Place steak into hot pan, stirring often to brown meat on all sides (3-5 minutes).
~Add onions, and cook for another 1-2 minutes.
~Add garlic and mushroom, cook for another 1-2 minutes (don't let garlic burn).
~Add 1/2 cup beef stock to deglaze pan, by scraping the bottom of the pan with a wooden spoon.
~Add pepper, salt, rosemary, thyme and sage.  Stir until mixed in.
~Add Worcestershire sauce, soy sauce, remaining beef stock and bay leaf
~Bring mixture to a boil and then reduce heat to a simmer.
~Cover and simmer for 2-3 hours.
~If mixture is not thick enough, add about 1 tablespoon cornstarch to 1/2 cup cold water.  Mix into gravy and stir until thick.
~Cook noodles in hot water until done (I do this about 15 minutes before the meat is done cooking).
~Plate noodles and spoon beef tips and gravy over noodles.

***If making in instant pot: Do everything the same using the sauté mode up until the recipe calls you to simmer.  Then you pressure cook for 16 minutes.  Allow a slow release for 10 minutes.  Sauté once again to add corn starch mixture.