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This is an awesome recipe! I've made this a few times now w/the mustard and horseradish and adjusted to less meat (so, less broth, onion soup mix, salt...still used the same amount of A1, onion and garlic) Do be careful with the salt...I used the beef broth paste one time and it was over the top salty (and I love my salt). My picky brother even liked it and and told our mom to get the recipe so she could make it for him! Oh, and I've made it with cooked dry pasta and it came out just as yummy, as well as white rice, brown rice, etc. Trying with quinoa tonight.
This was VERY, VERY good. I was afraid my picky husband wasn't going to like it, but to my amazement, he went back for seconds! I can't begin to tell you how rare that is! I made it as directed, adding in the mustard and horseradish. The only thing I did differently, was towards the very end of cooking, I tasted the gravy, and it did seem a bit too salty, so I stirred in about a tablespoon of tomato paste, and it mellowed it right out. GREAT comfort food recipe!
I took a couple of liberties in the preparation steps. I cut the recipe back to two servings- I bought strip loin steaks (on sale) for another recipe and they were too large so I cut a strip off two and used that for the meat in this recipe. It was a tender cut so did not require cooking as long even though the simmering does enfuse flavor. I browned the onions first, added the mushrooms sauteed for 5 minutes then added Soup mix (1 tbsp), A! sauce (1 tbsp), 1 large garlic clove smashed, 1/4 cup beef broth. Simmered 2 minutes and set aside. Then I browned the steak pieces - fried for apprx 4 minutes added the Onion/Mushroom mixture back to the pan to reheat apprx 2 minutes.Added the noodles & served The aroma was heaven and so was the meal. Thanks Wildflour for a delicious comfort food dinner
This was a wonderful recipe. We did modify. We cut it down to half...made onion soup mix homemade and our own version of A-1 sauce for the recipe. We also tossed in a glass of dry red wine. It was amazing. We even got a picky kid to eat it...and she loved it!
WOW! Love this!! The horseradish and spicy mustard added an even more wonderful flavor to it! I will definitely be making this again!
Amazing recipe! Loved it so much! Followed recipe almost to a "T", but used stew meat instead and cooked longer and used wide egg noodles instead of Reames - served over the noodles. Never dreamed of adding steak sauce to the gravy but it was right on point. I followed the advice about horseradish, but had a horseradish mustard on hand that I used and it really did kick it up a notch. This is now the only Beef and Noodles (Beef tips) recipe I will ever use again!. Thanks Wildflour for posting!!!
I halved this recipe as it was just for 3 of us. DELICOUS!!! Omg, it had great flavor and so comforting. I didn't have to use the cornstarch adn water, it thickened up with the noodles. I didn't cook the noodles beforehand, I just added them in after the first hour and a half cooking. Perfect. My family loved it. Thank you for the great comfort food.
MMMmm, wonderful comfort food! I skipped a few steps since I was using leftover prime rib roast. I thought I had A1 sauce, but didn't, so I added several shakes of Worcestershire sauce, along with the mustard and horseradish. Once I tasted it (and it was gooood), I thought I'd add a splash of dry sherry and this really added another depth! Served over cooked Reames noodles, we enjoyed dinner tonight and will have leftovers tomorrow.
Wildflour..you've done it again....a wonderful recipe.
I was a bit hesitant to add the horseradish and mustard (sounded a bit different) but I did add about half of it to the finished dish. I couldn't believe how much it enhanced the flavor of the dish.
I made just half the recipe, but with 3 of us eating it, and having seconds too, there is still enough left for another meal.
I did make some mashed potatoes to put under the noodles, (like we needed more carbs) and we really enjoyed our meal.
Thanks for the suggestions about the additions, and next time I will add the full amount of the horseradish and mustard. What a great idea you had !!
My husband rated it among his top 2 favorite dishes, kept going on about how much he liked it and how tender the meat was. I, of course, liked it too but he's my taster. I made it to 4 servings since it's only 2 1/2 of us. I was also watchful of the salt since I saw all the notes and didn't add too much (about 1 1/2 tsp more or less). Also, I forgot the mustard and horseradish so I will have to try that next time and see if it sends him through the roof :-)