Beef Tips and Mushrooms over Buttered Egg Noodles

Beef Tips and Mushrooms over Buttered Egg Noodles 

 

 
 

 

 

 

 

 

 

 

 

 

 

 

I have to say this is one of my favorite comfort foods.  Tender beef paired with savory mushrooms and smothered in a gravy so smooth and rich you can drink it with a straw!  I love this dish and make it often.  It gets better with each day. Serve it over mashed potatoes or my favorite, buttered egg noodles! 

  Beef Tips and Mushrooms over Buttered Egg Noodles 

2 tablespoons olive oil

2 tablespoons butter

2 pounds chuck roast cut into bite-sized pieces

1 onion, diced small

2 cups button mushrooms, sliced

¼ cup all-purpose flour

½ teaspoon salt, plus more to taste

½ teaspoon pepper, plus more to taste

2 cups full-sodium beef broth

    1 Worcestershire sauce

3 cups (or 12 ounces) medium egg noodles

1 cup sour cream

¼ cup heavy cream

2 teaspoons garlic salt

chopped fresh parsley, for garnish 

  

Pat the beef cubes with a paper towel to remove moisture. Toss them in flour, salt and pepper and set aside.

 

 

 

 

 

 

 

 

 

 

 

Heat oil and butter in a large skillet over medium heat. When oil is hot enough, cook the mushrooms until moisture is gone and mushrooms are golden brown.

 

 

 

 

 

 

 

 

 

 

 

 

 

Turn the heat up to medium-high and sear the meat for about 2 minutes per side. Keep moving around so it doesn’t burn.

 

 

 

 

  

 

 

 

 

 

 

Add the flour and stir in with meat. Add beef broth and Worcestershire sauce and simmer for 15 minutes or until thickened. Add sour cream, whipping cream and garlic salt to meat mixture and stir well.  

 

 

 

 

 

 

 

 

 

 

 

 

Meanwhile, cook egg noodles according to package directions. Drain well when done. 

Add noodles to a platter and serve warm beef mixture over noodles. Add more salt and pepper to taste if needed.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle with fresh parsley if desired and serve warm.

  NOTES:

• You really want to sear the meat so make sure you have plenty of space in the skillet or the meat will steam and toughen the beef.  Sear the beef in batches if needed. 

  Store leftovers in airtight containers and refrigerate for 3 to 4      days, or freeze for up to 3 months. Reheat gently on the stove-      top or in the microwave. Add a splash of beef broth if the sauce    needs loosening.

 

  
 

 

 

 

 

 

 

 

 

 

 

 

       What cut of beef is best for beef tips?

I start with a nice small chuck roast and remove all visible fat. While it’s impossible to remove all fat from the chuck roast, any remaining fat melts away creating amazing flavor and fork tender beef.  My favorite cut of beef for this recipe is a chuck roast. I prefer to cut my own beef into similar sized pieces but feel free to use stew meat from your butcher shop.  

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