Patricks Fast And Delicious Beefsteak Tips And Noodles Food

PATRICK'S FAST AND DELICIOUS BEEFSTEAK TIPS AND NOODLES

Steps:

• Prepare the noodles: Boil the noodles in the 3 quarts of water, with 1 tablespoon of the olive oil added, until tender. Drain and shock in a rinse of cold water. Re-drain and set aside.
• Season the steak pieces with the kosher salt and pepper.
• Over medium-high heat, fry the steak pieces in 2 tablespoons of olive oil, stirring frequently, until they are nicely browned on all sides. When browned, remove the steak pieces and add the 3 tablespoons of butter to the drippings -- reduce the heat to medium.
• When the butter has melted, add in the garlic and stir for 30 seconds and then, slowly whisk in the Wondra flour to form a fast roux (one minute). Then, again while whisking, add the beef broth.
• When the broth begins to boil and thicken, reduce heat again, to low, and add the Kitchen Bouquet, sugar, mushrooms, and seasoned salt. (Taste before adding the salt to make sure it's not salty enough already -- regular beef broth often contains enough salt on its own for this dish.) Allow to simmer until it begins to bubble, about three minutes, and remove from heat.
• Serve by plating noodles (re-heated in microwave), and then spooning beef tips/gravy over them.

BEEFSTEAK AND MUSHROOM PIE

Steps:

• Cut beef into 1 inch cubes and brown in batches in the vegetable oil over medium high heat.
• Transfer to bowl with a slotted spoon.
• Add bacon to pan and cook until crisp.
• Add to beef.
• Drain the fat from the pan and melt the butter over medium heat.
• Add onions and mushrooms; cook for about 15 minutes, until the liquid has evaporated.
• Stir in tomato paste and cook, stirring, for 2 minutes.
• Sprinkle with flour and cook, stirring, for 1 minute.
• Whisk in beer, mustard, salt and pepper until smooth.
• Return beef mixture with any juices to pan.
• Cover and bake in 350 oven for 1 hour or until beef is tender.
• Let cool for 30 minutes and proceed or refrigerate up to one day and reheat.
• Put mixture into an 8 cup (2 L) oval casserole.
• On floured surface, roll out pastry to fit top of dish plus 1 inch extra.
• Trim edges.
• Brush edge of dish with water and centre pastry over filling, gently pressing edges to adhere to the casserole dish.
• Brush with egg and make 4 slashes for steam vents.
• Bake in 400 oven for 30 minutes until puffed and golden, about 30 minutes.

PEPPER STEAK WITH NOODLES

Steps:

• Mix 1 tbsp of the soy with 1 tbsp of the shaohsing wine, 1 crushed garlic clove and half the ginger. Pour over the steak and leave for at least 20 mins or up to 1 hr. Heat a frying pan over a high heat until very hot. Take the steak out of the marinade and scrape off as much of it as you can. Rub with the vegetable oil and put in the frying pan. Leave for 2 mins, then gently move it around to catch any bits of char, which will add to the flavour. After another 30 seconds, turn the steak and cook for 2½ mins on the other side. Transfer to a plate and set aside.
• Mix the cornflour into the remaining soy sauce and shaohsing wine and add 150ml water. Heat the sesame oil in a wok or frying pan over a medium-high heat and add the onion. Cook for 1 min, stirring, then add the peppers. Cook for 4 mins, stirring regularly. Once they are starting to soften with bits of char on them, add the remaining garlic and ginger, and soy mixture. As soon as the sauce starts to thicken, remove from the heat.
• Slice the steak thinly and add to the wok, just stirring through. Sprinkle with the sesame seeds and crushed peppercorns and serve with the noodles.

BEEF TIPS & NOODLES

Steps:

• Sprinkle beef tips with salt and pepper. Coat with flour. Brown in heavy skillet over high heat in small amount of oil.
• Reduce heat and add bouillon. Add Worcestershire sauce. Cover and simmer until beef tips are tender, about 1 hour. If necessary, add add water or broth to maintain 2 C of broth at the end of cooking period.
• Stir 2 Tbsp flour into small amount of water and add to broth. Cook until thickened.
• Cook noodles according to package directions; drain. Serve hot noodles covered with beef and gravy.