Beef Tips and Noodles Recipe
Rich and comforting Beef Tips and Noodles featuring tender rib eye steak, sautéed portobello mushrooms, and homemade beef gravy served over buttered kluski noodles. This hearty dish combines savory flavors with a smooth beef gravy, perfect for a satisfying dinner or a crowd-pleasing meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 to 3 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
Noodles
- 4 cups water
- 1 package (8 oz) dried noodles (Martha Gooch’s Kluski noodles)
- 1 teaspoon olive oil (for noodle pot)
- 1 teaspoon salt
- 1/4 stick butter (for cooked noodles)
Beef and Mushrooms
- 1 rib eye steak (6 oz; increase for more servings)
- 1 large portobello mushroom (use half for this recipe)
- 1 teaspoon olive oil
- 2 teaspoons butter
Gravy
- 2 beef bouillon cubes
- 2 cups water (divided: 1/2 cup + 1 cup + 1/2 cup cold for slurry)
- 2 tablespoons corn starch
- 1/4 teaspoon Kitchen Bouquet (to darken gravy)
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook Noodles: Bring 4 cups of water to a boil. After boiling, add noodles, 1 teaspoon olive oil, and 1 teaspoon salt. Cook per package directions, then continue cooking an additional 8 minutes for tenderness. Drain and set aside.
- Prepare Steak: In a frying pan, cook the rib eye steak to medium-rare doneness. Remove from heat and slice into 1/4″ by 1/4″ cubes.
- Sauté Mushrooms: Slice the portobello mushroom into 1/4″ cubes. In a separate pan, sauté mushrooms in 1 teaspoon olive oil and 2 teaspoons butter over medium heat for 10 minutes until tender and flavorful. Add the cubed steak to the mushroom pan to keep warm and meld flavors.
- Make Beef Broth: Dissolve 2 beef bouillon cubes in 1/2 cup water by microwaving for 2 minutes. Add this broth to the pan previously used for the steak. Bring to a low simmer and add 1 additional cup of water.
- Prepare Cornstarch Slurry: Mix 2 tablespoons corn starch with 1/2 cup cold water until smooth.
- Thicken Gravy: Slowly add the slurry to the simmering beef broth while stirring constantly. Increase heat to medium and stir until gravy thickens to desired consistency.
- Finish Gravy: Stir in 1/4 teaspoon Kitchen Bouquet to darken the gravy. Season with salt and black pepper to taste.
- Butter Noodles: Melt 2 tablespoons butter into the cooked noodles and mix thoroughly to coat.
- Plate and Serve: Serve buttered noodles topped with the sautéed steak and mushroom mixture. Pour gravy over the top and enjoy immediately.
Notes
- This recipe yields approximately 2 cups of gravy and serves 2 to 3 people; double ingredients to serve a crowd.
- For added depth, a 1/4 cup of sweet red wine can be added to the gravy during the last few minutes of cooking.
- Optional: Adding 1/3 to 1/2 cup sour cream to the gravy transforms it into a delicious beef tomato-style gravy.
- Use a second rib eye steak and the entire large mushroom along with extra noodles to serve four people generously.
- Cube roast meat can substitute the rib eye if slow-cooked in the oven in beef juice or gravy for 1 to 2 hours.
- Be sure to distinguish between the steak cubes and mushroom pieces when plating.
Keywords: beef tips, noodles, rib eye steak, portobello mushrooms, beef gravy, kluski noodles, comfort food, hearty dinner
Find it online: https://dylangranv.com/beef-tips-and-noodles-recipe/
