Simple Beef Tips and Noodles

Rating: 4.16 stars
55 Ratings
  • 5 star values: 25
  • 4 star values: 17
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 0

This is one of my family favorites; it's a great starter recipe for using a pressure cooker. It is wonderful any time of year, but we like it best in the cooler weather. Very quick and easy to make after a day at work. It can also be made in a slow cooker.

By Dennis Errichiello

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Recipe Summary test

prep:
20 mins
cook:
30 mins
additional:
15 mins
total:
65 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Cook's Note:

This can easily be adapted to a slow cooker. Simply follow steps 1 and 2 using a skillet; transfer the mixture to your slow cooker. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours. Start boiling the water for the noodles about half an hour before you wish to eat.

Nutrition Facts

Per Serving:
518 calories; protein 35g; carbohydrates 54.8g; fat 17.1g; cholesterol 106.8mg; sodium 150.8mg. Full Nutrition
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Reviews (41)

Read More Reviews

Most helpful positive review

Sarah Jo
Rating: 5 stars
09/12/2012
I do make this dish in the crockpot, I just layer the ingredients in the bottom of my crockpot and cover it with beef stock and let it cook all day. Sometimes, I throw in some dried basil/oregano and a bay leaf or two, depending on if I think of it. This also makes a great stroganoff by adding a cup of sour cream before serving. When I make this, there's never any leftovers. Read More
Helpful
(73)

Most helpful critical review

Deano
Rating: 2 stars
02/11/2013
way too much beef broth than needed. had to thicken with about twice the amount of corn starch. way too soupy for my taste. flavor was good. Read More
Helpful
(7)
55 Ratings
  • 5 star values: 25
  • 4 star values: 17
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Sarah Jo
Rating: 5 stars
09/12/2012
I do make this dish in the crockpot, I just layer the ingredients in the bottom of my crockpot and cover it with beef stock and let it cook all day. Sometimes, I throw in some dried basil/oregano and a bay leaf or two, depending on if I think of it. This also makes a great stroganoff by adding a cup of sour cream before serving. When I make this, there's never any leftovers. Read More
Helpful
(73)
Deborah Waller
Rating: 5 stars
09/12/2012
Great recipe! I added a few baby carrots that I cut into sticks for color and added 2 tbls. of tomato sauce for depth! Hubby couldn't get enough. Thanks for sharing :) Read More
Helpful
(28)
Carolyn
Rating: 5 stars
09/16/2012
This was very good. Definitely a keeper. I made this in the crock pot as directed in the footnotes. Made this for company and there were no leftovers! Read More
Helpful
(16)
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judy2304
Rating: 5 stars
11/13/2014
I made this recipe pretty much as stated but doubled it to have left-overs and cooked it in an electric pressure cooker. The only thing that I didn't double was the beef stock - I used 4 cups of homemade beef stock. I didn't have fresh mushrooms on hand so I used 2 4 oz. cans of mushrooms (probably should have used at least 3 cans) and used top round steak. After browning the meat and sautéing the onions and garlic in the pressure cooker I added back the meat and the rest of the ingredients. I also added 1/4 cup of red wine. I pressure cooked everything for 20 minutes on the beef setting and let it slow release the pressure. Since I didn't double the amount of beef stock used I didn't double the cornstarch/water mixture but found that I had to double that so the gravy wasn't watery and more like gravy. I served it over mashed potatoes and my family loved it. By doubling the recipe I had enough for 3 meals for 3 of us. So we have two more meals to look forward to. The next time we have it I will try it over egg noodles. Thanks for the pressure cooker recipe Dennis. It was great and I will definitely make it again. Read More
Helpful
(9)
Shelie Jones
Rating: 5 stars
12/18/2012
I don't have a pressure cooker. I simply used a large stew pot. I didn't have egg noodles so I used rotini noodles. Other than that I followed the recipe and it was FABULOUS! Even my finicky 14 year old liked it.. AND asked for more!(I even got a "thank you") Read More
Helpful
(7)
Nancy Hensley
Rating: 5 stars
03/14/2013
My family & I loved it! Followed the recipe but I used round steak instead of stew meat. I used my pressure cooker. I also used my own homemade beef stock. Will make again and again! Read More
Helpful
(7)
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Deano
Rating: 2 stars
02/10/2013
way too much beef broth than needed. had to thicken with about twice the amount of corn starch. way too soupy for my taste. flavor was good. Read More
Helpful
(7)
Rodman Germain
Rating: 4 stars
10/06/2015
It's a good basic recipe but a little bland for my taste so I added the following: 2 tsp Redwine Vinger 2 tsp Better Than Bouillon or 2 bouillon cubes 2 Tbsp tomato paste 2 to 3 Tbsp of Worcestershire Sauce The flavor profile greatly increased and was quite delicious! Read More
Helpful
(6)
dag658
Rating: 4 stars
12/03/2013
First recipe in my new pressure cooker and it came out great! This will be a regular on busy work days. Loved it! Read More
Helpful
(3)
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