Prep 20 mins
Cook 30 mins
This recipe achieves three of four important considerations -- you get FAST, DELICIOUS and EASY, but, New York strip steaks are not all that CHEAP. Still, if you were using a lesser cut of meat, you will be at your stove for quite a bit longer to tenderize the meat. Also, the strip steaks are all lean except for the fat that gets trimmed off around the edges. You could also substitute rib-eye steak in this recipe, which work equally well. This dish (except for boiling the noodles) could also be easily carried out using a wok and a gas grill, or, even with a wok in campfire coals. If you're camping, just make the noodles up in advance and store them in a zip-lock bag in your cooler. They can be quickly reheated in a pan with a little olive oil at the campfire. In any case, I really enjoy this dish and so does my family -- for us, it's worth a little extra expense by using good steak for the beef tips, especially since it saves time.
- 453.59 g wide egg noodles, dry
- 680.38 g New York strip steaks, all fat trimmed and cut into 3/4-inch chunks
- 1.23 ml kosher salt
- 44.37 ml olive oil, divided
- 2.46 ml black pepper, freshly milled
- 2838.0 ml water
- 425.24 g beef broth (canned)
- pan dripping (from frying steak)
- 2.46 ml Kitchen Bouquet
- 29.58 ml Wondra Flour
- 1.23 ml seasoning salt
- 1 garlic clove, chopped fine
- 44.37 ml butter
- 396.89 g sliced mushrooms, drained (canned)
- 4.92 ml sugar
- Prepare the noodles: Boil the noodles in the 3 quarts of water, with 1 tablespoon of the olive oil added, until tender. Drain and shock in a rinse of cold water. Re-drain and set aside.
- Season the steak pieces with the kosher salt and pepper.
- Over medium-high heat, fry the steak pieces in 2 tablespoons of olive oil, stirring frequently, until they are nicely browned on all sides. When browned, remove the steak pieces and add the 3 tablespoons of butter to the drippings -- reduce the heat to medium.
- When the butter has melted, add in the garlic and stir for 30 seconds and then, slowly whisk in the Wondra flour to form a fast roux (one minute). Then, again while whisking, add the beef broth.
- When the broth begins to boil and thicken, reduce heat again, to low, and add the Kitchen Bouquet, sugar, mushrooms, and seasoned salt. (Taste before adding the salt to make sure it's not salty enough already -- regular beef broth often contains enough salt on its own for this dish.) Allow to simmer until it begins to bubble, about three minutes, and remove from heat.
- Serve by plating noodles (re-heated in microwave), and then spooning beef tips/gravy over them.
Very good. Used NY Strips and Cavenders Greek Seasoning in the meat and a hint in the gravy. Dont care for egg noodles so I used Penne. It turned out AMAZING!
Made this with some sirloin roast that I cut into smaller pieces for this recipe and for another! Made a little more figure friendly by pouring off the oil used to brown the meat but kept the bits at the bottom. It did not need any additional salt and I didn't use kitchen bouquet bc I didn't have any. Then I was a good girl and followed the rest of the directions! Served over egg noodles and with a salad and some homemade yeast rolls. DH is a happy man! Thank you Pat! Your recipes never fail to please!
Wow!!! Yum! Okay, I used what I had on had and it was a cheaper cut of meat, so I rearranged the four important considerations and lost out on "fast", but it was worth it! The sauce was delicious, and the family was lucky there was any left by the time I served dinner! :) Since I used a cheaper (tougher) cut of meat, I put the meat back in at the beginning of step 5, and let it simmer for quite a while and it got reasonably tender, and I also used fresh mushrooms since I had to let it simmer a while. Obviously it would be even better with the NY strip steaks, but it was pretty darn good anyhow! We all loved it, and my 7 year-old proclaimed it 5 stars on his first bite! Thanks, Bone Man!! I will definitely make this one again!!