Savory Beef Tips & Noodles

This recipe is a combination of many I read in the past weekend. I had some yummy beef tips from Gahn Meat Company (they needed a photo, so I made a dish), I needed a recipe, and voila! Savory Beef Tips & Noodles was born.

The meat, after simmering an hour and a half, comes out so tender and flaky while the sauce is layered with flavors of garlic (of course), red wine (ditto), and spices. Enjoy.

Savory Beef Tips & Noodles

Pairs better with Chianti than fava beans and liver, just saying.


2 lb. Beef Tips
3 tbsp. flour, divided
3 tbsp. olive oil
1 medium onion, diced
2 cloves garlic, minced
2 cups baby portabella mushrooms, halved
3/4 cup beef broth
1/4 cup red wine
1 packet Beefy Onion dry soup mix
3/4 cup water
1 package egg noodles

1. Pour yourself a glass of red wine to drink whilst cooking.

2. Heat olive oil in deep skillet over medium heat and saute onion, garlic, and mushroom until onion is glossy, approximately 5-7 minutes. Meanwhile toss beef tips in large bowl with 2 tbsp. flour until evenly coated.

3. Add beef tips to skillet and sear meat on all sides, approximately 3-5 minutes per side. Add beef broth and red wine, reduce heat to low, cover, and simmer 1 hour.

4. In small bowl whisk together dry soup mix, 1 tbsp. flour, and water. Add to skillet, cover, and simmer additional 30 minutes. Cook egg noodles according to package directions. Serve tips on top of noodles with another glass of  red wine on the side.

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