Dinner - Braised Tips Of Beef Over Noodles recipes
Author: John Jahnke
You can serve this meal over egg noodles, mashed potatoes, or grits. With Paisley Farm Organic Marinated Mushrooms Slow cooked sirloin tips in a rich sauce with bell peppers, onions, and mushrooms.
Simmered Sirloin with Noodles
We always have noodles in the pantry and wanted something simple to serve over them for a fuss-free meal. This creation, perfected over the years, is now a family favorite.
Provided by: Taste of Home
Total time: 65 minutes
Cook time: 60 minutes
Prep time: 5 minutes
Yields: 6 servings
Number of ingredients: 11
Provided by: Taste of Home
Total time: 65 minutes
Cook time: 60 minutes
Prep time: 5 minutes
Yields: 6 servings
Number of ingredients: 11
Ingredients:
- 1-1/4 pounds beef top sirloin steak, cut into thin strips
- 2 medium onions, chopped
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 1 garlic clove, minced
- 1 tablespoon butter
- 2 cups condensed beef consomme, undiluted
- 4-1/2 teaspoons Worcestershire sauce
- 1 teaspoon dried basil
- 3 tablespoons all-purpose flour
- 1/4 cup cold water
- 6 cups hot cooked yolk-free noodles
Nutrition:
- Calories: 451 calories
- Fat: 13g fat (5g saturated fat)
- Cholesterol: 79mg cholesterol
- Sodium: 798mg sodium
- Carbohydrate: 44g carbohydrate (0 sugars
- Fiber: 4g fiber)
- Protein: 37g protein. Diabetic Exchanges: 3 lean meat
- In a large nonstick skillet, cook the beef, onions, mushrooms and garlic in butter over medium heat for 5-7 minutes or until the meat is no longer pink. Add the consomme, Worcestershire sauce and basil; bring to a boil. Reduce heat; cover and simmer for 50-60 minutes.
- Combine flour and water until smooth; add to beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over noodles.
Braised Tips Of Beef Over Noodles
With Paisley Farm Organic Marinated Mushrooms
Total time: 45 minutes
Cook time: 20 minutes
Prep time: 25 minutes
Yields: 4 servings
Cuisine: Italian-American
Number of ingredients: 10
Total time: 45 minutes
Cook time: 20 minutes
Prep time: 25 minutes
Yields: 4 servings
Cuisine: Italian-American
Number of ingredients: 10
Ingredients:
- Boneless Sirloin
- ¼ cup Butter
- 1 tbsp of Olive Oil
- ¼ cup Carrots
- ¼ cup Celery
- 1 cup Onion
- 1 cup Red Wine
- ½ cup Flour
- 4 cups Beef Stock
- 1 Cup Paisley Farm Organic Marinated Mushrooms
How to cook:
- Add the 2 ¼ cup boneless sirloin, diced. On a medium heat. Season with salt and pepper to taste
- Stir occasionally until meat is browned. Don’t let them blacken.
- Remove beef tips into separate bowl, but keep warm. Now going to make sauce in that same pan.
- Add carrots/onion/celery (diced) to pan with butter/oil mixture
- Stir around and brown carrots/onions
- After browned, add 1 tablespoon of tomato paste. Caramelize the onions after adding this.
- Add 1 cup red wine – Chianti used in this case. Stir around until the bottom of the pan is cleared so that all ingredients are combined.
- Add ½ cup flour. Stir together well.
- Add 4 cups beef stock. Stir together, make it smooth. Let it come to a small boil, which is its fullest thickening potential. Want it to look like a nice gravy.
- Use emersion blender to further blend into a nice gravy looking mixture.
- Optional: can put mixture into strainer and strain out vegetables. Can get rid of vegetables, used for taste.
- Add the sirloin tips back into the mixture, bring back to a small boil. Warms up the beef tips again. Takes about 5 minutes.
- Add tablespoon butter
- Add cup of Paisley Farm mushrooms
- Couple tablespoons of scallions
- Sauté together.
- (This will be the garnish) (Have already cooked noodles, separately)
Sirloin Tips
Slow cooked sirloin tips in a rich sauce with bell peppers, onions, and mushrooms. You can serve this meal over egg noodles, mashed potatoes, or grits. And it tastes even better the next day! My parents have been making this meal for decades.
Provided by: Kit
Total time: 150 minutes
Cook time: 120 minutes
Prep time: 30 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 12
Provided by: Kit
Total time: 150 minutes
Cook time: 120 minutes
Prep time: 30 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
- 2 tablespoons Butter
- 2 tablespoons Olive Oil
- 2 pounds Beef Sirloin Tips (or tri tips) cut into 1 inch cubes
- 2 Bell Peppers (red, green, orange or yellow) chopped
- 1 Onion
- 1 cup sliced Mushrooms
- 2 cloves Garlic
- 1 can Beef Consommé, 10 oz (or beef broth)
- 1 1/4 cups Red Wine (I used Pinot Noir)
- 2 tablespoons Soy Sauce
- About 1/2 cup All Purpose Flour for dredging, seasoned with salt and pepper
- 1 tablespoon dried Tarragon
Nutrition:
- Calories: 547 calories
- Carbohydrate: 14 grams carbohydrates
- Cholesterol: 149 milligrams cholesterol
- Fat: 30 grams fat
- Fiber: 1 grams fiber
- Protein: 44 grams protein
- Saturated Fat: 12 grams saturated fat
- Serving Size: 1 serving
- Sodium: 559 grams sodium
- Sugar: 2 grams sugar
- Trans Fat: 0 grams trans fat
- Unsaturated Fat: 15 grams unsaturated fat
- Melt 1 tablespoon butter with 1 tablespoon olive oil in a dutch oven and sauté the onions. When it starts to soften, add the peppers, mushrooms and garlic. Saute for 6-8 minutes, until the peppers are soft. Remove and reserve for later.
- Toss the meat in the seasoned flour. Using the same dutch oven (wipe it clean if necessary), brown the dredged meat in small batches adding more butter and oil to coat the bottom of the dutch oven as necessary. You will likely need to brown the meat in batches.
- Once all the meat is browned return it all to the pot. Stir in the consommé, wine and soy sauce. Return the sauteed vegetables. Add the tarragon and heat until boiling.
- Cover and reduce the heat so that the mixture simmers slowly for about 2-3 hours, or until the meat is tender.
- If the sauce needs to be thickened, add a mixture of 2 tablespoons cornstarch that has been combined with ¼ cup of water. Add, stir constantly until boiling and cook for 1 minute. Serve over rice, mashed potatoes, grits, or egg noodles.
Crockpot Beef Tips with Noodles
Crockpot beef tips are cooked in a succulent sauce that drips perfectly over hot cooked noodles! This recipe is home-cooked comfort food!
Total time: 255 minutes
Cook time: 240 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 11
Total time: 255 minutes
Cook time: 240 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 11
Ingredients:
- 1 tablespoon olive oil
- 2 lbs chuck roast
- 2 teaspoon pepper
- 1 teaspoon salt
- 3 cloves minced garlic
- ¼ cup chopped onions
- 1 lb sliced baby portabello mushrooms
- 1 tablespoon Worcestershire sauce
- ¼ cup red wine
- 3 cups beef broth
- 2 tablespoon cornstarch
Nutrition:
- Calories: 0 calories
- Cholesterol: 0 milligrams cholesterol
- Fat: 0 grams fat
- Fiber: 0 grams fiber
- Protein: 0 grams protein
- Saturated Fat: 0 grams saturated fat
- Serving Size: 0 serving
- Sodium: 0 grams sodium
- Sugar: 0 grams sugar
- Heat a large skillet over medium heat. Ad olive oil. Cut chuck roast into bite-sized pieces and place in the skillet. Season meat with salt and pepper. Add garlic, onions, and mushrooms; stir. Cook meat just until they begin to bring (they should still hold a little pink). Place beef in a slow cooker. Combine 2 1/2 cups of broth, wine, and Worcestershire sauce and pour over beef. Cover and allow the beef to cook for 4 hours. After 4 hours, whisk together the remaining broth and the cornstarch. Pour into the crockpot and cook an additional 10-15 minutes. Serve over hot egg noodles.
