Simple Beef Tips And Noodles Food

BEEF TIPS AND NOODLES

Steps:

• Cook noodles as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add meat; cook 6 to 8 min. or until evenly browned, stirring frequently. Remove meat from skillet; set aside.
• Add onions to skillet; cook and stir 4 to 5 min. or until crisp-tender. Add garlic; cook and stir 30 sec. Stir in gravy and Worcestershire sauce. Add meat; stir. Simmer on medium-low heat 2 to 3 min. or until heated through, stirring frequently.
• Drain noodles; place on platter. Top with meat mixture.

BEEF TIPS AND NOODLES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well.
• Bake in a preheated oven for 1 hour.
• While beef tips are baking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve beef tips and sauce over 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.

BEEF AND NOODLES

Steps:

• Preheat the oven to 350 degrees F.
• For the broth: Place the beef bones in a large roasting pan and roast in the oven for 3 hours. Add the carrots, celery and onions, and roast 1 hour longer.
• Mix the au jus powder with the granulated garlic and 1 teaspoon water to make a heavy paste. Coat the beef roast thoroughly. Cover the roast with foil and cook along with the bones for 1 hour. Remove the foil and cook 30 minutes longer. Allow to rest for 15 minutes.
• Place the bones and roasted vegetables in a stockpot with the beef stock. Simmer for 1 hour. Strain the bones and vegetables and discard, and then return the liquid to the pot.
• Cut the beef into 3/4-inch cubes. Add to the liquid and simmer for 30 minutes.
• For the noodles: In a large mixing bowl, stir together the 3 cups of the flour and the salt.
• In another bowl, combine 2/3 cup water, the eggs, yolks and oil. Mix, and then add to the dry ingredients.
• Knead the dough until it is smooth and elastic, 8 to 10 minutes. Add the remaining 1/2 cup flour, as needed. Cover with a towel and let rest for 10 minutes. Divide the dough in half on a lightly floured surface. Roll each half into a 12-by-12-inch square, about 1/16 inch thick. Cut into 2- to 3-inch-long strips. Toss the noodles with some flour to separate.
• Add the noodles to the beef broth and simmer for 30 minutes. Season with salt and pepper to taste.

SIMPLE BEEF TIPS AND NOODLES

Steps:

• Heat oil in the pressure cooker over medium-high heat and stir in beef cubes. Cook until the beef is browned on all sides; remove beef and set it aside. Drain and discard excess grease.
• Lower the heat to medium and add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in garlic and mushrooms and continue to cook about 5 minutes more, until garlic is fragrant but not brown.
• Pour in beef stock, beef stew meat, and any accumulated drippings; season with salt and pepper. Return to high heat, seal the lid, and bring to full pressure.
• Reduce the heat to low, maintaining full pressure, and cook for 20 minutes.
• While the stew is cooking, bring a large pot of lightly salted water to a boil. Stir in noodles and cook until tender, stirring often, about 8 minutes. Drain and set aside.
• Remove the pressure cooker from the heat and allow the pressure to drop naturally. Dissolve cornstarch into 1/2 cup of cold water. When the pressure has dropped, remove the lid and whisk in the cornstarch mixture. Bring the beef and mushrooms back to a boil and cook, stirring constantly, for 2 minutes or until the sauce has thickened. Pour the beef over the noodles and serve.

BEEF AND NOODLES

Steps:

• Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate.
• Melt butter in the same skillet over medium heat and saute onion until softened, 5 to 10 minutes. Add steak to onion and pour beef stock over steak; season with bay leaves, thyme, salt, and pepper. Bring to a boil, reduce heat to low, cover skillet with a lid, and simmer until steak is tender, 50 minutes to 1 hour 50 minutes. Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Serve beef mixture over noodles.

BEEF TIPS AND NOODLES

Steps:

• 1. EQUIPMENT: You will need a large, deep skillet with a tight fitting lid, and a pot for boiling the noodles. You adjust the heat by decreasing the amount of white and black pepper, or leave it out if you prefer more mild flavors. Wine is also an optional ingredient.
• 2. Cook's Tip: If you can make this ahead, it tastes really good when the flavors have a chance to blend.
• 3. SAUTE THE ONIONS: Saute the onions in the large skillet in 1 tablespoon of oil over medium low heat until done, but not brown, Remove from the pan and set aside. While you are waiting on the onions to get done, prepare the meat.
• 4. PREPARE THE MEAT: Cut the meat into one-inch pieces, removing the fat and any gristle. Add the olive oil to the skillet, turn the heat to medium high and put the meat in it and fry until brown, about 15 minutes. While you are waiting on the meat to get done, mix up the spices.
• 5. MIX THE SPICES: In a small one-cup bowl, add the cornstarch, thyme, marjoram, and pepper and mix well.
• 6. Add the spices to the browned meat, and stir gently until the meat is coated with the mixture. Stir in the broth and wine. Cover the skillet. Bring just to a boil and reduce the heat and simmer for 1 1/2 hours or until almost tender. Making sure the meat is just barely covered with the broth. Then add the cooked onions, stir, and add the fresh mushrooms, stir again. Cover once more and simmer until beef is done and sauce is thick. It sauce is not as thick as you would like it to be, add a tablespoon to a small dish with a little cold water, stir until smooth, and then add to the beef and stir. Check to see if you need to add salt.
• 7. BOIL THE NOODLES: Put on the water to boil for the noodles about 30 minutes before the meat is done. Add 1 tablespoon of olive oil, 1 tablespoon of salt, 1 tablespoon of garlic powder, and 1 tablespoon of white pepper, stir to mix and bring to a boil and cook the noodles to your liking. Drain the noodles well, and keep hot until served.
• 8. SERVE THE BEEF TIPS AND NOODLES: Ladle the noodles onto a dinner plate, and pile the beef tips in the center of the bed of hot noodles. Serve with a side dish of peas and carrots, and Enjoy!

SLOW-COOKER BEEF TIPS AND NOODLES

Steps:

• Place beef in the slow cooker.
• Combine mushroom soup, onion soup mix and gravy mix in a bowl until well blended. Stir in beef broth.
• Add mushrooms and onions to mixture, then pour over beef.
• Cover and cook on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours.
• Cook egg noodle according to directions on package.
• Spoon beef mixture over hot noodles and serve.

QUICK BEEF & BROCCOLI NOODLES

Steps:

• Start by making up the sauce. Mix the ingredients together in a small bowl. Boil the noodles according to pack instructions. A minute before they are ready, tip in broccoli.
• Meanwhile, heat the oil in a wok until very hot, then stir-fry the beef for 2-3 mins until well browned. Tip in the sauce, give it a stir, let it simmer for a moment, then turn off the heat. Drain the noodles, stir into the beef and serve straight away, scattered with spring onions.

BEEF TIPS WITH EGG NOODLES

Steps:

• Trim meat of fat and cut into bite sized pieces.
• Brown meat in pan, seasoning with garlic and onion powders.
• Meanwhile, bring 3 cups water to a boil in a big pot and add bouillon cubes to make a broth.
• Add chopped onion and Worcestershire sauce to broth.
• When meat is done, add to broth.
• Cover and simmer for 45 minutes to an hour, or until tender.
• Make a roux with the corn starch and remaining water and add to pot, stirring, in order to thicken the sauce to your liking.
• Serve over buttered egg noodles.

EASY BEEF AND NOODLES

Steps:

• In a skillet on medium to low heat, put roast in a large skillet.
• Pour can of beef broth over beef and add onion and garlic clove.
• Cook for 1 hour until broth is about 1/2 gone.
• After an hour, add Au jus, water, salt and pepper.
• Mix well until Au jus is disolved.
• Add sliced carrots and cook for additional hour until meat and carrots are tender.
• In a separate pan cook noodles until tender and drain.
• Put noodles in a serving dish, cut meat into pieces (should be tender enough to pull apart) and add to noodles.
• Pour remaining liquid from pan over noodles and beef.
• Stir well and serve.
• You can add more of less carrots.
• We like a lot of carrots.
• Also, I like to turn my roast off and let it sit for about 15 minutes in the pan before cutting so it will retain more of the juices.
• ENJOY!