Beef Tips and Noodles Recipe

Ingredients List

• 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

Cooking Instructions

1. Begin by heating oil in a pressure cooker on medium-high heat. Add beef cubes and brown them on all sides. Remove the beef and set aside, then discard any excess grease.

2. Lower the heat to medium, then add the chopped onion. Cook, stirring occasionally, until the onion softens and becomes translucent, about 5 minutes. Add garlic and mushrooms and continue cooking for another 5 minutes, until the garlic is fragrant but not browned.

3. Pour in the beef stock and return the browned beef cubes to the pot along with any juices. Season with salt and pepper, then seal the pressure cooker lid and bring to full pressure over high heat.

4. Once at full pressure, reduce the heat to low and cook for 20 minutes, maintaining full pressure.

5. While the beef mixture cooks, bring a large pot of salted water to a boil. Add the noodles and cook, stirring occasionally, for about 8 minutes, or until tender. Drain the noodles and set aside.

6. Once the pressure cooker has finished cooking, allow the pressure to drop naturally. In a separate bowl, mix cornstarch with 1/2 cup of cold water. Open the lid and whisk the cornstarch mixture into the stew.

7. Bring the beef and mushroom mixture back to a boil, stirring constantly, until the sauce thickens, about 2 minutes. Serve the beef over the cooked noodles.

Chef's Tip:

For a slow cooker version, simply follow the first two steps in a skillet, then 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. Begin boiling water for the noodles about 30 minutes before you’re ready to serve.

Nutritional Information (per serving)