Description
This Beef Tips and Noodles recipe is the perfect cozy comfort food, combining tender, flavorful beef tips simmered in a savory broth with soft egg noodles. With simple ingredients and straightforward steps, this dish is ideal for a satisfying family dinner that warms you up on chilly days.
Ingredients
Scale
Main Ingredients
- 1 pound beef tips
- 2 cups egg noodles
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Instructions
- Heat the oil: Warm 2 tablespoons of vegetable oil in a skillet over medium heat to prepare for browning the beef.
- Brown the beef tips: Add the 1 pound of beef tips to the skillet and cook until all sides are browned, sealing in the juices and adding rich flavor.
- Sauté the aromatics: Add the chopped onion and minced garlic to the skillet and cook until softened and fragrant, about 3-5 minutes.
- Add liquids: Pour in 2 cups of beef broth and 1 tablespoon of soy sauce, stirring to combine all ingredients in the skillet.
- Simmer the beef: Reduce the heat and let the beef tips simmer gently in the broth for 30 minutes to become tender and soak up the flavors.
- Cook noodles: While the beef simmers, cook 2 cups of egg noodles according to the package directions until al dente, then drain and set aside.
- Thicken the sauce: Mix 1 tablespoon of cornstarch with a little water to create a slurry, then stir it into the skillet to thicken the beef broth into a rich sauce.
- Serve: Plate the cooked egg noodles and spoon the tender beef tips and thickened sauce over the top for a hearty, comforting meal.
Notes
- For extra flavor, you can add mushrooms or herbs such as thyme or rosemary.
- Adjust seasoning with salt and pepper according to taste after thickening the sauce.
- To make the dish gluten-free, substitute soy sauce with tamari and ensure noodles are gluten-free.
- Use a heavy skillet or Dutch oven for even heat distribution during simmering.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
