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 2 pounds Steak into bite size pieces.
~In a gallon size bag, add 1 cup flour, 1 teaspoon paprika and 1/2 teaspoon ground pepper.
~Place steak into bag and shake until evenly coated.

~Heat up a dutch oven over high heat.
~Once dutch oven is very hot, melt 1 1/2 tablespoons olive oil and 1 1/2 tablespoons butter.
~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 2 minced garlic cloves and 1 cup chopped 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 1 teaspoon ground black pepper, 1/2 teaspoon salt, 1/2 teaspoon rosemary, 1/4 teaspoon thyme and 1/4 teaspoon sage.  Stir until mixed in.
~Add 2 tablespoons Worcestershire sauce, 1 tablespoon soy sauce, remaining 3 1/2 cups beef stock and 1 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. 

Key Lime Pie

Super easy to make.   I make the graham cracker crust from scratch, but you can buy one to make it easier.   The key the best flavor is to make this several hours ahead of time.  If you make it and eat it right away, it can tend to be to tart.
                 
                             (Please excuse how the crust looks.  The babies were helping me)

KEY LIME PIE
(serves 8)

Ingredients:
*1 1/2 cups graham cracker crumbs (about 1 sleeve of graham crackers)
*1/3 cup granulated sugar
*6 tablespoons butter, melted
*5 egg yolks
*2 (14 ounce) cans sweetened condensed milk
*1 cup fresh squeezed key limes (about 30) or use store bought key lime juice
*zest from one lime (or use zest from a couple of the key limes)

Directions:
~Preheat oven to 375 degrees
~In a large bowl, mix graham cracker crumbs, sugar and melted butter until well blended.
~Press into the bottom (I also like to bring it up the sides) of a 8 or 9 inch pie plate.
~Set aside.
~In a large mixing bowl, mix egg yolks, sweetened condensed milk and key lime juice until well blended.
~Pour into graham cracker crust.
~Bake 30 minutes.
~Cool for 20-30 minutes.
~Sprinkle lime zest over pie.
~Cover with plastic wrap and refrigerate for at least 5 hours.


`Can top with dollops of whip cream if desired.