Introduction

Beef Tips and Noodles is a comforting dish featuring tender rib eye steak cubes and savory mushrooms served over buttery kluski noodles. This hearty meal is perfect for a cozy dinner and easy to customize for a crowd.

Beef Tips and Noodles Recipe - Recipe Image

Ingredients

4 cups water
1 package (8 oz) dried noodles (Martha Gooch’s Kluski noodles recommended)
1 teaspoon olive oil (for noodle pot)
1 teaspoon salt (for noodle pot)
1/4 stick butter (for cooked noodles)
1 rib eye steak, 6 oz (more for a crowd)
1 large portobello mushroom (use half)
1 teaspoon olive oil (for sautéing mushrooms)
2 teaspoons butter (for sautéing mushrooms)
2 beef bouillon cubes (for gravy)
2 cups water (divided for gravy)
2 tablespoons corn starch (for gravy)
1/4 teaspoon Kitchen Bouquet (to darken gravy)
Salt, to taste
Black pepper, to taste

Instructions

Step 1: Bring 4 cups of water to a boil. Add the dried noodles, 1 teaspoon olive oil, and 1 teaspoon salt. Cook according to package directions, then cook an additional 8 minutes for tender noodles.
Step 2: In a frying pan, cook the rib eye steak to medium-rare. Remove from pan and slice into 1/4-inch cubes.
Step 3: Slice the portobello mushroom into 1/4-inch cubes. In a separate frying pan, sauté the mushrooms in 1 teaspoon olive oil and 2 teaspoons butter over medium heat for 10 minutes. Add the cubed steak to the mushrooms and keep warm.
Step 4: Dissolve two beef bouillon cubes in 1/2 cup water by microwaving for two minutes.
Step 5: Add the beef broth to the pan used for cooking the steak. Bring to a low simmer, then add 1 additional cup of water.
Step 6: In a separate bowl, dissolve 2 tablespoons of corn starch in 1/2 cup cold water to create a slurry.
Step 7: Slowly add the corn starch slurry to the simmering broth, stirring continuously. Increase the heat to thicken the gravy.
Step 8: Stir in 1/4 teaspoon Kitchen Bouquet to darken the gravy. Season with salt and pepper to taste. The gravy should yield about 2 cups.
Step 9: Drain the noodles, then melt 2 tablespoons of butter into them and stir to combine.
Step 10: Plate the buttered noodles, top with the steak and mushroom mixture, and cover with the gravy. Serve warm.

Tips & Variations

For a richer gravy, add 1/3 to 1/2 cup of sour cream at the end to create a creamy beef tomato gravy.
Consider adding a quarter cup of sweet red wine to the gravy during the last few minutes of cooking for added depth.
If cooking for more people, use a second rib eye steak and the entire large portobello mushroom along with extra noodles.
Cube roast meat can be used if slow cooked for 1-2 hours in beef juice or gravy before adding to the noodles.
Be careful to differentiate the steak cubes from mushroom pieces when plating for the best eating experience.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the gravy if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different noodles for this dish?

Yes, any wide egg noodles or kluski-style noodles work well. Just adjust cooking time according to package instructions.

How can I make this dish dairy-free?

Omit the butter or substitute with a dairy-free margarine or oil. The dish will still taste delicious without dairy.