Prep 15 mins
Cook 30 mins
My family loves beef tips and gravy over egg noodles. Here is a new twist to the traditional beef gravy version. The horseradish has a subtle flavor, so this dish can be served to kids and company alike. Serve with a nice salad and you are good to go.
- 59.16 ml olive oil
- 1 medium onion, chopped
- 907.18 g beef tips, lean
- 4 large parsnips
- 118.29 ml beef stock
- 118.29 ml plain yogurt (I used Greek)
- 236.59 ml 10% cream or 236.59 ml half-and-half cream
- 29.58 ml horseradish cream
- 14.79 ml fresh rosemary, chopped
- 236.59 ml baby portabella mushrooms, sliced
- 29.58 ml flour
- 453.59 g package egg noodles
- In medium mixing bowl, whisk together the plain yogurt, horseradish cream, half & half, beef broth and rosemary and set aside.
- Pour 2 Tablespoons olive oil to a large frying pan and heat over medium heat. Add chopped onion and saute until translucent. Add beef tips to pan, sprinkle with salt and pepper, and cook until meat is no longer pink.
- Sprinkle beef with flour and stir to coat. Add mushrooms to the pan and to cook over medium heat, stirring occasionally.
- Meanwhile, scrub and peel the outer layer from the parsnips and discard. Using your potato peeler, quickly peel strips of parsnips until you reach the woody center.
- Pour remaining 2 Tablespoons olive oil in a skillet and heat over medium heat. Add parsnip threads in small batches and fry until golden brown and crispy. Transfer to a paper lined plate to drain.
- While parsnips and beef tips are cooking, cook the egg noodles according to package directions.
- When the noodles are down to their last five minuets of cooking, pour the horseradish cream sauce over the beef and mushrooms and stir well to coat. Simmer until sauce has slightly thickened.
- Drain noodles and place in a serving bowl. Pour beef tips and horseradish cream sauce over the noodles and top with the crispy parsnip threads.
I cut this down to one serving and used a sirloin steak that I sliced in thin strips. The sauce was wonderful. I used a mixture of baby bellas and buttons and they were great in this. I made and cooked the parsnips but forgot all about them when it came time to eat. They were still on the counter when I took my plate back to the kitchen. They had lost their crispness by then but I still tried a little taste and sure wish I'd remembered them. Thanks for sharing. Good luck in the contest.
I'm sorry if this is a little early (it's the 29th here!)
This was a really enjoyable recipe and came together quite well. The taste was really amazing. (super yummy).
The only reason I don't give this one a 5 is more to do with instructions and serving sizes than anything else. It's possible that we are big eaters, so please take with a grain of salt. 6-8 was extremely optimistic, it was closer to 4-6 serves (6 if you only wanted a small dish). It would also be great if you would edit the recipe to give a little more description on the parsnips (suggested total amount of strips rather than just how many... Apparently I bought quite large parsnips, although they were the smallest I could find) This resulted in my cooking time being a little out of wack and then the sauce being super thick, it also meant extra oil)
I know that this time around we needed to use the egg noodles, but I feel this dish would be even more delicious with pasta of some type, probably linguine.
Anyway. Made for Magic in the Kitchen 2012. Overall a real pleasure to make and I hope that my feedback is useful for next time around. Thank you very much for sharing.