Slow Cooker Beef Tips And Noodles Recipes

SLOW COOKER BEEF TIPS AND NOODLES RECIPE

Steps:

• In a heavy-bottomed pot over medium-high heat, heat up the oil. Stir in the sirloin tips, and cook until nicely browned, about 10 minutes, stirring as needed. Remove the beef, and transfer it to a plate.
• In the same pan, melt the butter, and whisk in the flour to form a roux. Cook until it smells toasty and lightly browned, about 2 minutes.
• Whisk in the beef broth slowly. Let it come to a boil. Stir in the paprika, marjoram, parsley, whole grain mustard, and Worcestershire sauce. Simmer until the sauce is slightly thickened.
• Put the browned beef tips into the slow cooker, and cover with the chopped onions, minced garlic, bay leaf, and fresh thyme. Top with the sauce, and cover with the lid.
• Cook on low for 6 hours.
• Before serving, bring a large pot of salted water to a boil, and cook the egg noodles according to the instructions on the package.
• Remove the thyme stems and bay leaf from the beef tips, and season with salt and pepper.
• Serve generously over a bowl of egg noodles.

SLOW-COOKER BEEF TIPS AND NOODLES

Steps:

• Place beef in the slow cooker.
• Combine mushroom soup, onion soup mix and gravy mix in a bowl until well blended. Stir in beef broth.
• Add mushrooms and onions to mixture, then pour over beef.
• Cover and cook on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours.
• Cook egg noodle according to directions on package.
• Spoon beef mixture over hot noodles and serve.

BEEF TIPS AND NOODLES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well.
• Bake in a preheated oven for 1 hour.
• While beef tips are baking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve beef tips and sauce over noodles.

SIMPLE BEEF TIPS AND NOODLES

Steps:

• Heat oil in the pressure cooker over medium-high heat and stir in beef cubes. Cook until the beef is browned on all sides; remove beef and set it aside. Drain and discard excess grease.
• Lower the heat to medium and add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in garlic and mushrooms and continue to cook about 5 minutes more, until garlic is fragrant but not brown.
• Pour in beef stock, beef stew meat, and any accumulated drippings; season with salt and pepper. Return to high heat, seal the lid, and bring to full pressure.
• Reduce the heat to low, maintaining full pressure, and cook for 20 minutes.
• While the stew is cooking, bring a large pot of lightly salted water to a boil. Stir in noodles and cook until tender, stirring often, about 8 minutes. Drain and set aside.
• Remove the pressure cooker from the heat and allow the pressure to drop naturally. Dissolve cornstarch into 1/2 cup of cold water. When the pressure has dropped, remove the lid and whisk in the cornstarch mixture. Bring the beef and mushrooms back to a boil and cook, stirring constantly, for 2 minutes or until the sauce has thickened. Pour the beef over the noodles and serve.