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Mike's Homemade Beef Tips over Egg Noodles (3/27/2009)

Mike's Homemade Beef Tips over Egg Noodles

½ cup butter or margarine
½ cup flour
2-3 lbs. Beef sirloin steak, cubed
2 tsp. seasoning salt
2 tsp. garlic powder
2 tsp. dried thyme
1 tsp. pepper
1 large onion, cut into chunks
1 pkg. button mushrooms
1 ½ cups water, or ¾ cups water & ¾ cups dry red wine
2 (10oz.) cans Beef consume
1 tablespoon Kitchen Bouquet, or as needed
Cooked egg noodles to serve over
Cornstarch and water to thicken if needed

First, make a roux out of butter and flour. In a saucepan over medium heat, combine butter and flour and cook about 3-5 minutes until it bubbles and gives off a nutty aroma. Set aside.

Preheat oven to 400-degrees F. Spray a large casserole dish with cooking spray. Combine garlic powder, seasoned salt, dried thyme and pepper. Sprinkle half the mixture over the bottom of the casserole dish. Add meat cubes and sprinkle with remaining spice mixture. Bake, uncovered, 20 minutes, stirring once. Remove pan from oven. Reduce heat to 250-degrees F. Combine water and consume in a bowl and pour over meat. Add onions and mushrooms. Cover casserole and return to oven and bake 1 ½-2 hours, or until tender. With about ½ hour left in cooking time, begin cooking noodles according to package directions. Remove casserole dish from oven. Place casserole with liquids on stovetop, turn burner to low. While still hot, whisk in roux 1 tablespoon at a time, until the desired thickness is achieved. Gravy will be light to medium brown. Combine some cornstarch and cold water together and stir it to thicken if needed. Stir in kitchen bouquet, a little at a time, until desired color is reached. Taste gravy and adjust seasoning as needed. Serve over hot cooked egg noodles.

This week's recommended wine from Van's Liquor Store in East Dubuque-Avalon Cabernet 750ml bottle, $11.99 per bottle through 3/30/09.

Cookin' with Kaye

Mike's Homemade Beef Tips over Egg Noodles (3/27/2009)

Mike's Homemade Beef Tips over Egg Noodles

½ cup butter or margarine
½ cup flour
2-3 lbs. Beef sirloin steak, cubed
2 tsp. seasoning salt
2 tsp. garlic powder
2 tsp. dried thyme
1 tsp. pepper
1 large onion, cut into chunks
1 pkg. button mushrooms
1 ½ cups water, or ¾ cups water & ¾ cups dry red wine
2 (10oz.) cans Beef consume
1 tablespoon Kitchen Bouquet, or as needed
Cooked egg noodles to serve over
Cornstarch and water to thicken if needed

First, make a roux out of butter and flour. In a saucepan over medium heat, combine butter and flour and cook about 3-5 minutes until it bubbles and gives off a nutty aroma. Set aside.

Preheat oven to 400-degrees F. Spray a large casserole dish with cooking spray. Combine garlic powder, seasoned salt, dried thyme and pepper. Sprinkle half the mixture over the bottom of the casserole dish. Add meat cubes and sprinkle with remaining spice mixture. Bake, uncovered, 20 minutes, stirring once. Remove pan from oven. Reduce heat to 250-degrees F. Combine water and consume in a bowl and pour over meat. Add onions and mushrooms. Cover casserole and return to oven and bake 1 ½-2 hours, or until tender. With about ½ hour left in cooking time, begin cooking noodles according to package directions. Remove casserole dish from oven. Place casserole with liquids on stovetop, turn burner to low. While still hot, whisk in roux 1 tablespoon at a time, until the desired thickness is achieved. Gravy will be light to medium brown. Combine some cornstarch and cold water together and stir it to thicken if needed. Stir in kitchen bouquet, a little at a time, until desired color is reached. Taste gravy and adjust seasoning as needed. Serve over hot cooked egg noodles.

This week's recommended wine from Van's Liquor Store in East Dubuque-Avalon Cabernet 750ml bottle, $11.99 per bottle through 3/30/09.

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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