I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Thursday, April 26, 2018

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. 

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