Description
Enjoy a comforting Beef Tips and Noodles dish with tender beef sirloin simmered in a flavorful sauce, served over egg noodles. Perfect for a cozy weeknight meal!
Ingredients
Scale
- 1 pound beef sirloin, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 8 ounces egg noodles
- 1 cup mushrooms, sliced (optional)
- 1 cup frozen peas (optional)
- 2 tablespoons cornstarch (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Start by trimming any excess fat from the beef sirloin. Cut the beef into bite-sized pieces, approximately 1-inch cubes, to ensure even cooking.
- Season the beef pieces generously with salt and pepper. This will enhance the flavor of the meat as it cooks.
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, add the seasoned beef in a single layer. Avoid overcrowding the pan; you may need to do this in batches.
- Brown the beef on all sides, which should take about 5-7 minutes. This step is crucial as it develops a rich flavor through the Maillard reaction.
- Once browned, remove the beef from the skillet and set it aside on a plate. This will allow you to use the same skillet for the next steps without losing any of the flavor.
- In the same skillet, add the diced onion and sauté for about 3-4 minutes until it becomes translucent and soft.
- Add the minced garlic and sliced mushrooms (if using) to the skillet. Sauté for an additional 2-3 minutes until the garlic is fragrant and the mushrooms are tender.
- Return the browned beef to the skillet, mixing it with the onions and garlic.
- Pour in the beef broth, Worcestershire sauce, and soy sauce. Stir well to combine all the ingredients.
- Add the dried thyme and rosemary to the mixture. These herbs will infuse the dish with aromatic flavors.
- Bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and let it cook for about 20-25 minutes. This allows the beef to become tender and absorb the flavors of the sauce.
- While the beef is simmering, bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente, usually about 7-9 minutes.
- Once cooked, drain the noodles and set them aside. Do not rinse them, as you want to keep the starch that helps the sauce adhere to the noodles.
- If you prefer a thicker sauce, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl to create a slurry.
- After the beef has simmered for 20-25 minutes, stir in the cornstarch slurry into the skillet. Increase the heat to medium and cook for an additional 2-3 minutes until the sauce thickens to your desired consistency.
- Once the sauce has thickened, add the cooked egg noodles to the skillet. Gently toss the noodles in the sauce until they are well coated.
- If using, add the frozen peas at this stage. They will heat through quickly and add a pop of color and sweetness to the dish.
- Cook for an additional 2-3 minutes, stirring occasionally, until everything is heated through and well combined.
- Serve hot, garnished with fresh parsley.
Notes
- Feel free to customize the recipe by adding your favorite vegetables or adjusting the seasoning to your taste.
- For a gluten-free option, substitute the egg noodles with gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes