Venison Tips And Noodles Food

VENISON TIPS AND NOODLES

Steps:

• Brown tips, add everything else except noodles.
• Cook noodles according to package.
• You may mix noodles and sauce together, or you can pour on top of noodles after you have dished it out.
• You can add some four to the sauce to make it thicker.

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.

VENISON TIPS AND RICE

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the venison chunks, and cook until nicely browned on the outside and almost cooked through.
• Prepare the beef flavored rice mix according to package directions. While the rice is cooking, add the venison, green pepper, red pepper and onion. Simmer until rice is done and peppers are tender.

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 AND NOODLES

Steps:

• For 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.
• In fry pan cook rib eye steak to medium-rare. Remove from pan and slice and cube to 1/4" by 1/4".
• Slice 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.
• Add two beef bouillon cubes to 1/2 cup water and nuke for two minutes. Dissolve bouillon cubes.
• Add beef broth to the pan that steak was fried in. Bring to low simmer and add 1 additional cup of water.
• Add 2 tablespoons of corn starch to 1/2 cup cold water and make a slurry.
• At low simmer add corn starch slurry to the pan and stir and increase heat to thicken the gravy.
• Add 1/4 teaspoon Kitchen Bouquet to darken. Add salt and pepper to taste. Makes 2 cups.
• Drain noodles and melt 2 tablespoons of butter in them and stir.
• Plate butter noodles, top with steak and mushrooms and then cover with gravy.
• Note: 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.
• Note: I could have added a quarter cup of sweet red wine to the gravy the last few minutes but chose not to this time.
• Note: This was a real pleasure. I could also have added 1/3 to 1/2 cup of sour cream to the gravy and I would have had excellent beef tomato gravy rather than a brown gravy, it is also excellent.
• Note: A second rib eye steak and all of the very large portobello mushroom and the noodles would have served four people amply. You have to pay attention to discern the difference between the steak and the mushroom.
• Note: You could use cube roast meat for this if you slow cooked it in the oven for one to two hours in some beef juice or gravy. Rib eye or a tender steak negates the need for this.

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.