Beef Tips over Noodles

"Definitely a family favorite. There are never any leftovers!"
 
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photo by Chemaine photo by Chemaine
photo by Chemaine
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
Ready In:
1hr 20mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • In large skillet, Brown meat on all sides. (meat only if using mushrooms).
  • Stir in consomme, wine, soy sauce, garlic and onion salt (and mushrooms). Heat to boiling.
  • Reduce heat; cover and simmer 1 hour or until meat is tender.
  • Blend cornstarch and water; stir gradually into meat mixture.
  • Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add more cornstarch and water if needed to thicken gravy.
  • Serve over cooked noodles.

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Reviews

  1. I made this with 2 of the beef flavor Knorr Homestyle stock concentrates, one regular chicken bouillon cube, regular salt Kikkoman and Holland House brand red cooking wine, which is flavored with 1.5% salt. I agree, great flavor but way too salty. And I like salty. Not sure how switching from corn starch to flour would change the sodium level. I want to try this recipe again with reduced sodium soy, 1 beef stock concentrate and 1 reduced sodium chicken stock concentrate because Knorr doesn't have the beef flavor in reduced sodium, only chicken, and maybe an unsalted red wine. Wondering how I could desalinate my current leftovers...
     
  2. The only reason I gave this 4 stars is because it's too salty as written. I tried using flour instead of corn starch to try and cut the salt and added some milk too which gave the sauce a beautiful smooth and rich consistency but it was still too salty. Next time I'll use half the amount of bouillon and a lower salt variety of both the soy sauce and the bouillon. Other than that it has incredible flavor and texture. I used a box Merlot, it was the perfect choice of of red wine :)
     
  3. Very good, we came up with our own photo too!
     
  4. The flavor of this dish is excellent. There are a few things in the directions that could use some clarification. Step 1 says melt shortening, but no amount is given. It also doesn't specify if the meat should be drained or not before adding the items in Step 2. I poured about 1/2 of the liquid off but I think I should have poured it all off. The reason being, the gravy never thickened up so I guess there was too much liquid for the amount of corn starch. The next day I cooked some frozen vegetables and mixed them into the leftover meat and noodles, along with some more water, and it made a very tasty soup. I will definitely be preparing this again but I'll be making a few changes to try and get a thicker gravy. Thanks for sharing!
     
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Tweaks

  1. The only reason I gave this 4 stars is because it's too salty as written. I tried using flour instead of corn starch to try and cut the salt and added some milk too which gave the sauce a beautiful smooth and rich consistency but it was still too salty. Next time I'll use half the amount of bouillon and a lower salt variety of both the soy sauce and the bouillon. Other than that it has incredible flavor and texture. I used a box Merlot, it was the perfect choice of of red wine :)
     

RECIPE SUBMITTED BY

<p>I am a full time homemaker, and foodie, and a part time blogger.&nbsp; I enjoy trying new recipes, and my favorite thing to make is cupcakes.&nbsp; I love trying new flavor combinations.</p> <p>My friends ask me for my recipes, or check my facebook page for newly uploaded pics and the recipes I post there. &nbsp;I also have my own adventure in cooking blog, <a href=http://msfishfood.blogspot.com/>http://msfishfood.blogspot.com/</a>.&nbsp;Cooking is a passion and a lot of fun for me.</p> <p>Reading is also a favorite pastime, as is spending time with my wonderful dogs (who always beg for tastes) and my DH, who's pallet is not as developed as my own and doesn't care what the presentation looks like.</p>
 
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