Food Contest #3: STEEMIT FOOD CONTEST by @mutitum ~ Monthly Author Challenge Day 21 ~

I was so excited to see that I won the last one, with that awesome prize (Thank you so very much @mutitum and @air-clinic) I would be a fool to not play this one as well. Today Im going to show you how to make decadent Beef Tips with gravy over Butter Herbed Noodles! YUMMMY! Its really not as hard as you would think it is... Lets get it started!!

~Ingredients for Beef Tips~

• 1 1/2 lbs of beef (Ill be using Top Sirloin Steak)
• 3-4 Tbsp of flour, for dredging
• 2 Tbsp of olive oil
• 1 Tbsp of butter
• garlic powder
• 1 1/2 tsp of Montreal steak spice (optional, I think it adds extra uumph)
• salt and pepper
• 1 Cup of onions, chopped
• 2 tsp of minced garlic
• 1/4 lb of mushrooms, sliced (optional, and you can use more if you like a lot of mushrooms)
• 3 1/2 Cups of beef broth
• 2 Tbsp of ketchup
• 2 Tbsp worcestershire sauce
• 3 Tbsp of cornstarch mixed with about 3 Tbsp of water

1. First, cut the steaks into chunks, about an inch in size, making them as uniformed as possible. You want them to cook at the same rate.

• Sprinkle with all the seasonings, coating each piece evenly, give a little toss.

1. In a bowl or bag, add in the flour and the beef, shaking to cover beef with flour.

1. For this I like to use my heavy cast iron pan, you can use a regular pan if thats what you have available or a dutch oven. Start stove burner at a med- high heat, allowing to heat for a minute. Add in olive oil and butter.

1. Once butter is melted, add in dredged beef tips, stirring a few times and allowing all sides to brown. Depending on pan size you may have to do this in batches. You dont want to over crowd the pan too much.
   

2. When meat is nicely browned, but not cooked through, remove meat to a plate.

• Add in onions to pan leaving all drippings, if the pan gets too dry add in another Tbsp of butter. Cook onions until they start to soften a bit.
• Lower heat to about medium and add in mushrooms, allowing those to release their juices, stirring frequently.

1. Add in garlic and cook until fragrant. At this point onions and mushrooms should soft.

• Remove from pan and place on the plate with you meat.

1. Now we slowly pour in beef broth, stirring as we pour, scraping up all the delicious bits.

1. Add in the ketchup and worcestershire sauce, stirring well until its all mixed. Bring to a boil.

• Reduce heat to low and add meat and onion mixture to pan, give a good stir and cover.
  

1. Let simmer for about an hour and a half, checking and stirring periodically, making sure that it doesnt run low on water. ( It shouldnt happen but if it does, add another cup of beef broth)

1. When the hour and half is up, mix the cornstarch and water together and slowly add to pan, stirring the whole time, for a few minutes. This is going to thicken up the sauce. If its not thick enough for your taste, you can always make up a little more of the cornstarch mixture and add more.

And thats it for the beef section.

~Ingredients for the Butter Herbed Noodles~

• Bag of egg noddles
• 1 1/2 Tbsp of butter
• Salt and pepper
• Chopped parsley (can use fresh or dried)
• Parmesan cheese (optional)

1. Boil water in a large pot, adding a tsp or two of kosher salt to water.

• Once boiling, add in bag of noodles and cook according to package and your preference.

• When done cooking, drain completely.

1. Add noodles back to pot and stir in butter.

• Season to taste.

• Sprinkle with a little parmesan if you choose.
  Easy, Breezy!

Dinner is served!

I hope you all enjoyed. Let me know what you think by showing some love and comment! Thanks guys!
Peace, love and beef tips!