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Beef Tips And Noodles
This recipe has been a favorite since I was a child. I remember fondly of my Granny's cast iron pot (which I used to make this) sizzling and filling the air of a beefy aroma. The best thing about this meal is it makes in one pot! Your dishwasher will thank you, especially if it's your teenager :)
Prep Time: 00:10
Cook Time: 00:45
1 tbs oil
1 tbs butter
2 lbs top sirloin, cubed into about 1 in pieces
1 tbs kosher salt
2 teaspoons black pepper
1 yellow onion, halved then quartered
8 - 10 oz baby bella mushroom, quartered
2 tablespoons minced garlic
2 tablespoons bourbon barrel foods worchestershire
1 can cream of mushroom soup, low fat if you wish
1/2 cup sour cream
32 oz. low sodium beef stock
14 oz egg noodles
pinch of bourbon barrel foods bourbon smoked paprika for finishing.
1In a large cast iron pot or heavy bottomed pot, heat oil and butter to medium high.
2Season top sirloin with salt and pepper then brown in a couple batches so not to over crowd the pan. Remove from pan.
3Add mushrooms and onion to the pot and sautee until mushrooms just begin to render down. Add garlic.
4Deglaze with worchestershire sauce and a splash of beef stock scraping up all the fond on the bottom of the pan.
5Add cream of mushroom soup, sour cream and beef stock. Bring to simmer and reduce heat.
6Add all of egg noodles and stir to combine. Cook for about 10 minutes until desired doneness. Sprinkle with smoked paprika and eat up!
You could remove the meat and add about the same amount of mushrooms if you wanted to make this meatless. Who wants to do that though?! Also make sure to wash your produce!
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