Sunday, January 11, 2015

Beef Tips and Noodles

It's a cold, cloudy, dreary Sunday and comfort food sounds like it would hit the spot.  Beef and noodles seemed like a good option so I experimented with my usual recipe.  The recipe calls for Worcestershire sauce, which I am not a big fan of in beef dishes.  It makes a recipe taste too sweet. I tried various combinations of soy sauce, Worcestershire sauce and red wine and decided the soy sauce and red wine was the way to go.

Then I had to tweak it a little more and tested it with seasoned salt and garlic powder.  After numerous combinations I came up with the following:


Dredge cubed beef in flour, salt and pepper.
Brown beef in hot oil.
Add 1 can Swanson beef broth and
   1 can Campbell’s French Onion soup
   1 can Campbell’s Beef Broth
    ½ can water
Dash of Seasoned Salt
½ cup Lambrusco wine
5-6 drops of Soy Sauce
Garlic powder
Salt and pepper

Let simmer until beef is tender.  Add egg noodles and cook
until noodles are tender.

We prefer having the noodles cooked in the broth rather than serving the beef mixture over cooked noodles.

1 comment:

AndreaA said...

Sounds yummy Linda!! I love beef and noodles but don't cook them much anymore.