Simple Beef Tips and Noodles
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.
- 2 tablespoons vegetable oil
- 1 pound cubed beef stew meat
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 (8 ounce) package sliced button mushrooms
- 1 (32 ounce) carton beef stock
- salt to taste
- ground black pepper to taste
- 1 (8 ounce) package wide egg noodles
- 3 tablespoons cornstarch
- ½ cup cold water
- 1. 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.
- 2. 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.
- 3. 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.
- 4. Reduce the heat to low, maintaining full pressure, and cook for 20 minutes.
- 5. 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.
- 6. 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.
serving: 4 servings
calories: 518.4 kcal
carbohydrates: 54.8 g
protein: 35 g
saturated fat: 4.4 g
cholesterol: 106.8 mg
sodium: 150.8 mg
fiber: 3.7 g
sugar: 6.5 g