Beef Tips and Noodles
This is a great dish that's very easy to make with just a few ingredients. Great with rolls of any type. I got this recipe from my mom years ago and it is a family favorite.
This is a great dish that's very easy to make with just a few ingredients. Great with rolls of any type. I got this recipe from my mom years ago and it is a family favorite.
- Carbohydrate 0 g
- Cholesterol 30.0504945125 mg
- Fat 4.00295266525 g
- Fiber 0 g
- Protein 12.003188091125 g
- Saturated Fat 1.20882366605 g
- Serving Size 1 1 serving (86g)
- Sodium 31.8024849760017 mg
- Sugar 0 g
- Trans Fat 0.9043497876875 g
- Calories 87 calories
Step-by-step
- Preheat oven to 400 degrees F (200 degrees C).
- In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well.
- Bake in a preheated oven for 1 hour.
- While beef tips are baking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve beef tips and sauce over noodles.
Boiling egg noodles requires vigilant attention because overcooking past the eight-minute mark destroys their structural integrity, turning a springy bed for sauce into a mushy paste. Cubed sirloin demands high heat or slow moisture conversion; here, enclosing the meat inside a 13x9-inch casserole dish at 400 degrees Fahrenheit creates a closed, steamy environment that tenderizes the beef over a full hour of cooking. Canned cream of mushroom soup and dehydrated onion soup mix operate as compound flavor agents, providing instant umami and thickening power without requiring roux preparation. Swapping the canned mushrooms for four ounces of fresh cremini requires a preliminary sauté in butter to drive off excess water before baking, otherwise the dish risks a watery sauce. Wide egg noodles contain high egg-to-flour ratios, producing a porous surface area specifically adapted for clinging to heavy dairy-based gravies. Storing leftover portions in airtight glass containers within the refrigerator preserves quality for up to three days, though reheating requires a splash of water to reconstitute the thickened starch matrix.
