Beef Tip With Mushroom Noodle Casserole |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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A nice quick easy, recipe the family can enjoy on a weekday night. An adopted recipe I have had that I have tweaked. The original recipe had half the ingredients at one point. After working on this the past week I have come up with this savory recipe. Ingredients:
1 1/2 lbs beef tips |
1/4 cup olive oil, for browning the meat |
1/2 cup flour |
1/2 cup white wine |
1/2 teaspoon garlic powder |
1/2 teaspoon black pepper |
1 teaspoon basil |
1/2 teaspoon nutmeg |
1 large vidalia onion (diced) |
1 lb portabella mushroom cap |
4 cups beef broth |
1 (10 1/2 ounce) can condensed mushroom soup |
1 pint sour cream |
1/4 cup parsley, chopped for garnish |
2 tablespoons sriracha hot chili sauce |
1 lb cavatappi pasta |
Directions:
1. Dredge beef tips in flour, shaking off the excess.
2. Heat oil in a large frying pan, once heated brown the beef tips.
3. Add diced onion, wine, garlic powder, black pepper, basil, nutmeg and hot sauce to the pot and bring to a boil.
4. Reduce the heat and add mushrooms, mushroom soup, and beef broth and simmer for 10 minutes.
5. Prepare noodles according to package directions, cooking the noodles only.
6. When noodles are fully cooked, drain and add them to the meat mixture.
7. Stir in pint of sour cream (if too thick gradually add milk for consistancy).
8. Sprinkle with parsley and heat in oven 350 degrees for 20 minutes.
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