Beef tips and noodles

Cook the Noodles

Bring 4 cups of water to a boil.

Add noodles, 1 teaspoon olive oil, and 1 teaspoon salt.

Cook per package directions (plus 8 extra minutes if desired).

Drain, then stir in ¼ stick butter to coat.

Cook the Steak

In a fry pan, cook the rib eye to medium-rare.

Remove, slice, and cube into ¼” x ¼” pieces.

Sauté the Mushrooms

Cube the portobello mushroom into ¼” x ¼” pieces.

In a separate pan, sauté with 1 teaspoon olive oil and 2 teaspoons butter for 10 minutes.

Add cubed rib eye to the pan and keep warm.

Make the Gravy

Microwave 2 bouillon cubes in ½ cup water until dissolved.

In the steak pan, add the beef broth and 1 additional cup of water.

Bring to a low simmer.

Mix 2 tablespoons cornstarch with ½ cup cold water to make a slurry.

Slowly add slurry to the gravy pan, stirring to thicken.

Add Kitchen Bouquet for color, and season with salt and pepper.

Adding Kitchen Bouquet to the gravy.

Adding butter to cooked noodles.

Assemble the Dish

Plate buttered noodles.

Top with steak and mushrooms.

Pour gravy generously over top.

Pouring gravy over the rib eye steak and portobello mushrooms.

Notes

This recipe made two meals with leftover noodles for soup or freezing.

Optional additions:

¼ cup sweet red wine for richer gravy

⅓–½ cup sour cream for a creamy beef tomato-style gravy

Doubling steak and mushrooms will easily serve four people.

It’s hard to tell steak from mushroom—they blend beautifully in texture and flavor.