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.
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.
SERVES : 2 to 3
PREP TIME : 10 Min
COOK TIME : 45 Min
METHOD : Stove Top
Ingredients For Beef Tips And Noodles
- 4 cwater
- 1 pkgnoodles cooked (Martha Gooch’s Kluski noodles 8 oz.)
- 1 tspolive oil, for noodle pot
- 1 tspsalt
- 1/4 stickbutter for cooked noodles
- 1rib eye steak, 6 oz. more for a crowd
- 1 lgportobello mushroom (used half of large one)
- 1 tspolive oil
- 2 tspbutter
- 2beef boullion cubes for gravy
- 2 cwater for gravy, divided
- 2 Tbspcorn starch for gravy
- 1/4 tspKitchen Bouquet to darken gravy
- salt, to taste
- black pepper, to taste
How To Make Beef Tips And Noodles
Test Kitchen TipsKitchen Bouquet can be hard to find. Gravy Master or something similar can be substituted.
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.
2In fry pan cook rib eye steak to medium-rare. Remove from pan and slice and cube to 1/4″ by 1/4″.
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.
4Add two beef bouillon cubes to 1/2 cup water and nuke for two minutes. Dissolve bouillon cubes.
5Add beef broth to the pan that steak was fried in. Bring to low simmer and add 1 additional cup of water.
6Add 2 tablespoons of corn starch to 1/2 cup cold water and make a slurry.
7At low simmer add corn starch slurry to the pan and stir and increase heat to thicken the gravy.
8Add 1/4 teaspoon Kitchen Bouquet to darken. Add salt and pepper to taste. Makes 2 cups.
9Drain noodles and melt 2 tablespoons of butter in them and stir.
10Plate butter noodles, top with steak and mushrooms and then cover with gravy.
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.
- 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.
