Patrick's Fast and Delicious Beefsteak Tips and Noodles
photo by HeidiSue
- Ready In:
- 1 lb wide egg noodles, dry
- 1 1⁄2 lbs New York strip steaks, all fat trimmed and cut into 3/4-inch chunks
- 1⁄4 teaspoon kosher salt
- 3 tablespoons olive oil, divided
- 1⁄2 teaspoon black pepper, freshly milled
- 3 quarts water
- 15 ounces beef broth (canned)
- pan dripping (from frying steak)
- 1⁄2 teaspoon Kitchen Bouquet
- 2 tablespoons Wondra Flour
- 1⁄4 teaspoon seasoning salt
- 1 garlic clove, chopped fine
- 3 tablespoons butter
- 14 ounces sliced mushrooms, drained (canned)
- 1 teaspoon 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.
Questions & Replies
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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!!
Wow, this was so good. Couldn't have been easier or tasted better and it looked fabulous, guest worthy for sure. I used fresh mushrooms sauteed in advance. I splurged with the new york cut and am happy I did and really wouldn't do it any other way. I served it over buttered egg noodles and peas with crusty bread. The gravy was a perfect thickness. I followed your recipe to a 'T' and would do so again. My husband thinks it would also be great with venison loin, might have to try that if he brings home that deer this month. Thanks Pat!
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<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>