Nanas Beef Tips With Noodles Recipes

Steps:

• 1. Sprinkle stew meat with season salt; coat with flour.
• 2. Heat oil in large saucepan.
• 3. Brown stew meat on all sides in hot oil.
• 4. Add water (3-4 cups) and bring to a boil. Boil on medium/high heat for about 45 minutes. Add water as needed. Cover and let stand while preparing noodles per package directions.
• 5. Remove stew meat and broth and place in bowl. GRAVY: In the saucepan that the meat was cooked in melt butter then add flour. Stir together about 2-3 minutes until browned. Add season salt and black pepper.
• 6. Add stew meat with broth and canned beef broth to flour mixture in saucepan. Simmer until thickened, stirring occasionally. Add paprika.
• 7. Serve over cooked noodles, rice or mashed potatoes.

Steps:

• 1. For Noodles: Bring 4 cups water to 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.
• 2. In fry pan cook Rib Eye steak to Medium Rare. Remove from pan and slice and cube to 1/4" by 1/4".
• 3. Slice and cube Portabella Mushroom to 1/4" by 1/4" cubes, in separate fry pan sautee mushrooms in 1 teaspoon Olive Oil and 2 teaspoons Butter over medium heat for 10 minutes. Add cubed Rip Eye to Mushroom pan and keep warm. I had an equal amount of Rib Eye and Mushroom.
• 4. Add two beef bouillon cubes to 1/2 cup water and nuke for two minutes. Dissolve Bouillon cubes and add to pan steak was fried in, bring to low simmer and add additional cup of water. Add 2 tablespoons of corn starch to 1/2 cup cold water and make slurry.
• 5. At low simmer add Corn Starch slurry to pan and stir and increase heat to thicken Gravy. Add 1/4 teaspon Kitchen Bouquet to darken. Add salt and pepper to taste.Makes 2 cups.
• 6. Drain Noodles and melt 2 tablespoons of butter in them , stir and plate some. Place Cubed Rib Eye and Portabella Mushrooms on Noodles. Top with Gravy and serve. Compliment with Vegetable or Salad of your choice.
• 7. 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.
• 8. I could have added a quarter cup of sweet red wine to the gravy the last few minutes, but chose not to this time.
• 9. 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 an excellent Beef Stroganoff. I at times prepare this with a mild Tomato Gravy rather than a brown gravy, it is also excellent.
• 10. Note: A second Rib Eye steak and all of the very large Portabella 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. The noodles were a treat, and would make the Very Best -- Chicken Noodle Soup.
• 11. 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.

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:

• 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:

• Cook noodles according to package directions. In a large skillet, saute mushrooms and onion in oil until tender. Add broth, roast beef and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Drain noodles; stir into skillet. If desired, top with sour cream and parsley.

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.

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.