Steak Tips and Egg Noodles

 Steak Tips and Egg Noodles

I love bringing out the CrockPot on cold winter days like today. And when I think of comfort food I think of egg noodles with a thick rich sauce and tender beef. This is one of my favorites. Sometimes I add a few mushrooms and pearl onions to bring out even more flavor. This is a keeper my friends.

Steak Tips and Egg Noodles

2 cups wide egg noodles, uncooked 

1 lb. chuck roast cut into into bite sized pieces (or use Sirloin Tips) 

2 tablespoons butter, divided 

1 tablespoon extra virgin olive oil ( I use Star Fine Foods)

1 shallot, finely chopped 

2 cloves fresh garlic, minced 

1 tablespoon soy sauce 

3 tablespoons all-purpose flour 

1 1/2 cups low sodium beef broth

salt and pepper, to taste

Heat olive oil and butter in a large non-stick skillet over medium-high heat. Add the beef and saute for about 5 minutes until all sides are browned. Remove steak to a plate and set aside.

Melt remaining tablespoon of butter in same pan over medium-high heat. Add shallots and sauté 4 minutes. Then add the garlic and continue to saute for another minute or so. Stir in soy sauce.

Next sprinkle flour over shallot and garlic mixture and cook 1 minute, stirring constantly. Then add in your broth slowly, whisking constantly until flour is dissolved. Add salt and pepper to taste and bring to low boil. Continue to stir until thickened. Add in beef and pour all of the mixture into a CrockPot® set to low. Cook for 3-4 hours until meat is tender.

During last 10-15 minutes of cooking time, prepare noodles as directed on package and drain well. Add to large bowl and mix in a little butter to moisten noodles. Serve beef tips and sauce over buttered noodles.

NOTE: Add some mushrooms and frozen pearl onions to the CrockPot® during the last hour of cooking time for a nice addition. 

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