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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I wanted to make beef tips and noodles but couldn't find a recipe that I liked. I came up with this one and it turned out pretty good! Ingredients:
1 1/2-2 lbs boneless chuck roast |
1 small onion, chopped |
3 beef bouillon cubes |
3 cups water |
1 tablespoon garlic powder |
1 tablespoon onion powder |
2 tablespoons worcestershire sauce |
2 -3 tablespoons cornstarch or 2 -3 tablespoons flour |
2 -3 tablespoons water |
Directions:
1. Trim meat of fat and cut into bite sized pieces.
2. Brown meat in pan, seasoning with garlic and onion powders.
3. Meanwhile, bring 3 cups water to a boil in a big pot and add bouillon cubes to make a broth.
4. Add chopped onion and Worcestershire sauce to broth.
5. When meat is done, add to broth.
6. Cover and simmer for 45 minutes to an hour, or until tender.
7. Make a roux with the corn starch and remaining water and add to pot, stirring, in order to thicken the sauce to your liking.
8. Serve over buttered egg noodles.
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