Tom’s Beef Tips & Egg Noodles

So, we usually ate this out of a frozen bag delivered by the “Swann man” and easily heated up by Dad, and it was one of our favorites. A definite comfort food – this is a homemade version of what we ate. This particular recipe is adapted from the Beef Steak Stroganoff recipe in the Better Homes and Gardens 1989 New Cook Book.

Serves 6-8.

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Ingredients

• water

• 2 4-ounce cans of whole mushrooms

• 1 8-ounce package of wide egg noodles

• 1 tablespoon all-purpose flour

• ½ cup sour cream

• 1 tablespoon chopped parsley for garnish

• 1 tablespoon butter

• 4 beef chuck boneless top blade steaks (each about 1 inch thick, a total of about 1 ½ pounds of meat)

• 1 medium onion, sliced

• 1 teaspoon salt

• 1/8 teaspoon pepper

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1. In a large skillet over medium-high heat, melt butter and cook steaks and onion until meat is well browned on both sides, about 10 minutes. 

2. Add salt, pepper, ¼ cup water, and liquid from the mushrooms and heat to boiling. Reduce heat to low; cover and simmer 1 ¼ hours or until steaks are fork-tender. Add mushrooms and heat through. 

3. About 20 minutes before steak is done, cook noodles in salted water as directed. Spoon noodles onto a warm platter or plates.

4. Remove steak and mushrooms and plate with the noodles. In a small bowl, mix ¼ cup of water and flour until blended. Gradually stir into liquid in the skillet. Cook over medium heat until sauce is thickened, stirring. Stir in sour cream and heat through (do not boil). Spoon sauce over noodles and garnish with parsley.