18 September, 2017
Billy O’s Beef Tips over Noodles
I had been craving this for a long time now. I had tried several times to create this but I failed. Turns out doing it the right way is important as using the right ingredients for this simple yet hearty dish.
You want tender bites of beef in your soup, so it seems natural to go for the tender cuts of meat, but instead go for the tough, lean cuts such as the chuck. You want large cuts of meat from either the front shoulder or the rear end. These are the specific cuts to look for: Chuck, Chuck Shoulder, Chuck Roast, Chuck-Eye Roast, Top Chuck, Bottom Round Roast, Bottom Eye Roast, Rump Roast, Eye Round Roast, Top Round, Round Tip Roast, English Roast, Pot Roast
Ingredients
- 2 tbsp olive oil
- 2 lbs cubed beef stew meat
- 1 whole onion
- .25 cup Worcestershire sauce
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp corn starch
- 1 package egg noodles
- 4 cups water
- 4 cubes beef bouillon
Servings: servings
Instructions
- In a large skillet or pot, heat oil over high heat, add stew meat and cook on high heat until meat is browned on all sides.
- Remove stew meet, set aside.
- Deglaze the pan with some white wine, loosening any brown bits.
- Add whole onion rings to pan with some more olive oil and salt and pepper and Worcestershire sauce.
- When onions are brown and soft add the strew meat back to pot.
- Add the 4 cups of water and 4 beef bouillon cubes. Bring to a boil.
- Let the mixture cook for 3-4 hours to fully tenderize the meat.
- Mix corn starch and COLD water until smooth and has the consistency of milk. Stir corn starch mixture into pot slowly and stir until thickened like gravy.
- Cook egg noodles. Serve beef tips and gravy over noodles.
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