Beeftipsandnoodles Recipes

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.

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.

Steps:

• Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly.
• Heat oil in a pot. Brown beef and onions.
• Add broth, tomato sauce and worcestershire sauce. Stir well.
• Bring to a boil,reduce heat, cover and simmer for 2 hours.
• Make a smooth paste of water or red wine and 3 tablespoons flour; stir into beef.
• Simmer until thickened.
• Serve over cooked noodles.

Steps:

• Heat large non-stick skillet over high heat and sear meat on all sides, for about a minute. Work in small batches so meat does not give off liquid. Remove to a plate. In a clean wide skillet, heat butter. Sweat onions and add mushrooms and saute over until deep golden, about 20 minutes. While this is cooking, blend broth, mustard, heavy cream and sour cream together. Lower heat, add flour and cook stirring for a minute. Whisk in liquids, and any meat juices and simmer, without boiling until sauce thickens, about 5 minutes. Return meat to sauce and heat, without boiling until meat is warmed through. Season to taste with salt and pepper; stir in dill and parsley and spoon over noodles.

Steps:

• Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 1 minute. Add the ground chuck and sprinkle with salt and pepper. Cook the meat, crumbling as you go, until cooked through, about 5 minutes. Add the tomato paste and cook for about 30 seconds.
• Add the noodles, broth, 1 cup hot water, the mustard, paprika and Worcestershire sauce. Give a big stir and bring to a simmer. Cover and allow everything to simmer, stirring occasionally and adding up to 1/2 cup more water if necessary, until the pasta is al dente and the sauce has thickened, about 12 minutes. Stir in the sour cream and heavy cream and cook for 1 additional minute or until the pasta is tender.
• Remove from the heat. Sprinkle over the chives and serve directly from the pan.

Steps:

• Add oil to a large dutch oven over medium heat.
• Sprinkle the flour over the meat and toss to evenly coat cubes with flour.
• Brown half of the coated meat in hot oil. Remove from pan. Brown the remaining meat and remove. Set aside.
• In the same pan, brown the onion and garlic, adding more oil, if necessary. Drain off any excess fat. Return all meat to the pot.
• Stir in the broth, wine, marjoram, and pepper. Bring to a boil; reduce heat. Simmer, covered, for 1-1/2 to 2 hours or until meat is tender.
• When meat is tender, remove with a slotted spoon and set aside to cool briefly.
• In the meantime, stir noodles into broth. Bring to a boil; reduce heat to low.
• Shred beef and add back to pot with noodles.
• Cook, uncovered, for about 30 minutes or until noodles are tender and mixture is thick. Add additional broth or water if necessary (if noodles are absorbing it all).

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.

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.

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.

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.

Steps:

• Heat a large skillet over medium-high heat. Saute beef sirloin tips with onion in the hot skillet until beef is browned, about 5 minutes.
• Stir cream of mushroom soup, milk, red wine, and beef with onion soup mix together in a bowl, pour into the skillet, and stir to coat beef in the soup mixture; bring to a simmer, reduce heat to low, place a cover on the skillet, and cook until the beef tips are tender, about 2 hours.
• Reduce heat to lowest setting and continue cooking until the beef pulls apart easily with a fork, at least 4 hours more.
• 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.
• Ladle beef tips mixture over egg noodles.