Beef stew meat that is simmered with red wine, soy sauce and Worcestershire sauce. Made into a gravy served over egg noodles or even mashed potatoes or rice.
Course Main Course
Cuisine American
Keyword beef tips and gravy over noodles, beef tips and noodles, beef tips over noodles
2cupsbeef broth, I used Better than Bouillon beef base, dividedreserve 1/2 cup to mix with the flour
1/4cuplow sodium soy sauce
1/4cupWorcestershire sauce
5tbspall-purpose flour
1/2tspblack pepper
12oz.egg noodlescooked according to package directions
Instructions
Place vegetable oil in a dutch oven or large stock pot and heat on high, add the beef and cook stirring until browned 3 to 5 minutes.
Add the chopped onion, garlic and black pepper and cook, stirring for 2 or 3 more minutes to soften the onion.
Next, add the liquid ingredients, (reserve 1/2 cup of beef broth), bring to a boil, then reduce the heat to a simmer, cover, and cook for 1 1/2 to 2 hours. Check the tenderness of the beef with a small taste.
Mix together the 1/2 cup cold beef broth and 5 tablespoons of flour, then pour it into the pot, stir and bring to a boil. Allow this to cook for several more minutes to thicken. Taste and adjust seasoning. The soy sauce and beef broth contain salt so you may not need to add more.
While the broth is thickening, boil the egg noodles per package directions, drain and keep warm.
Serve the beef tips and gravy over the noodles.
Notes
Recipe adapted from Food.com
You could also serve the beef and gravy over rice or mashed potatoes.
Leftovers could be refrigerated in an airtight container for 2 or 3 days or frozen (without the noodles mixed in) for 2 or 3 months. Reheat in a saucepan on the stove and add 2 or 3 tablespoons of water.