Believe it or not I have been requested to share a recipe. Even if the person didn't really want it I am very happy to share this recipe. It's a favorite of mine that my Mom makes and my Mom would be happy that someone else enjoyed it. I am not an exact girl when it comes to recipes so I will sound slightly like Rachel Ray on my measurements. Make the recipes work for the amount of people you are trying to serve, especially the amount of beef you use. My small people eat a bite or 2 of the meat so we don't need as much as a bigger family. I know Pinky can adapt for a larger crowd than I have!
Beef Tips and Noodles
I use 1 - 1 1/2 lbs of stew meat but you can use a roast and cut it into cubes.
1 can cream of mushroom soup - (use 2 cans if you use 2 lbs or more of meat)
1 can of water from the soup can (use 2 cans of water if you use 2 cans of soup)
1/2 of one onion or more based on your taste - I sometimes cheat and use frozen chopped onions.
dash of salt
dash of pepper
Maybe a tablespoon of beef bouillon granules
Stir all together and bake for 3 hours (use your lid) at 350 degrees. My Mom cooks hers in a heavy cast iron 2 quart dish but I use a Pyrex 2 quart dish.
Stir occasionally so it doesn't stick to the sides of your dish.
I cook egg noodles and then mix the noodles and the beef tips together and serve.
I use low sodium or fat free cream of mushroom soup to keep the fat down.
Like I said I use stew meat but my Mom never does and have her roast cut by the butcher.
This recipe works awesome at potlucks and my Mom takes if frequently to them. Always a hit! Enjoy!
3 days ago