Beef Tips and Noodles

Comfort food...Mmm.  We all have our favorites.  This recipe is one of mine and since it was cold day yesterday it seemed like the perfect opportunity to pull out this recipe.  It is not all "from scratch", utilizing canned soup and mixes, but it is easy and tasty.

I made my noodles from scratch, but if you prefer you can buy noodles.

Beef Tips and Noodles

Beef Tips

Ingredients:

1 1/2 pounds of top sirloin cut into 1" cubes
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 can of reduced sodium cream of chicken soup
1 can of french onion soup
1 packet of Au Jus Mix
1 packet of Brown Gravy Mix
1 soup can of water
1/4 teaspoon ground black pepper

Directions:

Cube the meat, removing excess fat and any gristle or tough membrane.
Salt and pepper the meat and mix to coat it well.
Place the meat in the crock pot.

In a medium mixing bowl or large measuring cup combine the soups, mixes and water and additional 1/4 teaspoon black pepper until thoroughly blended.
Pour the mixture over the beef in the crock pot.
Cook on the low setting 6-7 hours.

Egg Noodles

Ingredients:

2 cups all-purpose flour
3 egg yolks
1 egg
2 teaspoons salt
1/4 to 1/2 cup water
8 cups of beef broth

Directions:

In a mixing bowl, combine the flour and salt.
Make a well and add the egg yolks and one whole egg.
Mix thoroughly.  Mix in the water slowly, 1 tablespoon at a time until the dough is stiff but easy to roll.

Divide the dough into 4 equal parts. Roll the dough one part at a time into a thin rectangle on a well floured board.  Keep the remaining parts covered to prevent drying while you do this step.
Loosely roll the dough, long side to long side, then cut the dough into 1/2 inch strips and shake them out on a towel to dry.

Or.....

If you have a Kitchen Aid with the pasta rollers and cutters, divide the dough into 4 equal parts.  Roll each part fist on the widest setting, flouring the strip as needed to prevent sticking to the rollers.  Roll again on the #2 setting, followed by a final rolling on the #4 setting.  I rolled each sheet and set them aside, then cut the noodles by hand to get a wider noodle.  If you prefer you could use the linguine cutter for a noodle with less width.

To cook the noodles, bring the beef broth to a rapid boil in a large pan.  Drop noodles into the broth, stirring to prevent clumping or sticking.  Cook the noodles until al dente.  Remove them from the broth with a slotted spoon and place them into a serving dish.

Top the noodles with the Beef Tips and Gravy.
Serve it up with some fresh green beans and nice hot rolls.

...and That's What's Cooking at Cathy's ~ Enjoy!