Beef Tips with Egg Noodles Recipe

Beef tips with egg noodles is the kind of cozy bowl that takes a chilly, cranky Tuesday and turns it into a hug. Tender seared beef, silky mushroom-onion gravy, and those buttery egg noodles that catch every glossy bit. It’s classic diner-meets-home-cook comfort, the kind that feels like you’re doing something nice for your future self with every bite.

My husband is a gravy person—like, he would drink it from a mug if we had no witnesses—so this one stuck fast in our rotation. I made it on a whim once when we’d had one of those “every appliance broke in the same week” disasters, and somehow dinner felt like a tiny win. Now he lights up when he smells the onions hitting the pan. Our kid calls the noodles “slippery ribbons,” which is honestly accurate and endearing. We’ve eaten this in real bowls at the table and also off the counter with forks while standing in socks. Both excellent.

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I’ve learned the hard way that if you crowd the pan, the beef sulks and steams. Give those cubes a little personal space and they give back with that deep brown crust—like makeup for meat. One night I swapped the usual broth splash for a glug of red wine because that’s what we had open, and it made the gravy taste like Sunday even though it was Wednesday and the sink was a situation. Another time I tried balsamic and… it actually worked? Just a tiny splash at the end for brightness. Also, I once forgot the mushrooms and threw in a handful of frozen peas at the end and no one complained. The noodles: butter them before saucing if you like them glossy, or toss everything together if you want the whole thing to feel like a hug in one pot.

Shopping Tips

– Protein: Look for well-marbled chuck or top sirloin; trim any big silver skin so it gets tender, not chewy.
– Grains/Pasta: Grab wide egg noodles—“extra yolk” varieties are richer and stand up better to sauce.
– Vegetables: Choose firm cremini or baby bellas and heavy onions; avoid slimy or damp mushrooms.
– Canned Goods: Low-sodium beef broth lets you season to taste; a splash of Worcestershire or soy adds depth.
– Spices: Smoked or sweet paprika and plenty of black pepper are simple but make it taste intentional.
– Fats & Oils: Use a high-heat oil for searing and a pat of butter at the end for that glossy finish.

Prep Ahead Ideas

– Cube and salt the beef earlier in the day; stash in a covered container for a head start on flavor.
– Slice onions and mushrooms the night before. Keep them in separate airtight containers so the mushrooms don’t perfume everything else.
– Whisk your thickener (slurry or roux starter) and label it—future you will be grateful.
– Morning move: sear the beef, deglaze, and park the pan sauce in the fridge. Evening move: simmer to tender and boil noodles fresh.

✔Time-Saving Tricks

– Buy pre-sliced mushrooms and even pre-chopped onions if it’s That Kind of Week.
– Use a wide skillet so you can brown in two quick batches instead of five.
– Microwave the broth before adding to the pan—warmer liquid helps the sauce come together faster.
– Pressure cooker fans: brown on sauté, then pressure-cook till tender; finish with slurry on sauté again.
– Don’t rush the browning step. Deep color now = big flavor later. Everything else can be speedy.

✔Common Mistakes

– Overcrowding the pan makes gray beef. Work in batches; it’s worth it.
– Tossing noodles into the gravy too early turns them mushy. Sauce right before serving.
– Sauce too thin? Let it bubble a minute or whisk in a little more slurry. Too thick? Loosen with a splash of warm broth.
– Forgot to season? A tiny hit of acid (Worcestershire, soy, or a dot of Dijon) wakes up sleepy gravy.
– I once scorched the garlic because I added it with the beef—add it after browning so it doesn’t burn.

What to Serve It With

– Simple green salad with lemony vinaigrette to cut the richness.
– Roasted green beans or asparagus with a squeeze of citrus.
– Buttered peas or steamed broccoli for easy color on the plate.
– Warm bread or rolls for the gravy chasers at your table.

✔Tips & Mistakes

– Salt the beef early; it seasons deeper and helps the sear.
– Medium-high heat for browning; if the oil smokes like crazy, dial it back.
– Deglaze the brown bits—those are the money.
– Keep noodles slightly shy of fully done; they’ll finish in the sauce.
– If the gravy tastes flat, add a pinch of salt before anything else. If still flat, add a tiny splash of acid.

✔Storage Tips

Leftovers live happily in the fridge for a few days. The noodles will drink the gravy overnight—add a splash of broth or water when reheating and you’re golden. Keep the beef and gravy separate from noodles if you’re planning ahead; they reheat silkier that way. Freezer note: the beef and gravy freeze great; the noodles don’t love it. Cold straight from the container? Zero judgment. Also stunning on toast with a fried egg for breakfast.

✔Variations and Substitutions

– No mushrooms? Skip them and double the onions, or add carrots for sweetness.
– Gluten-free: use GF egg noodles or another sturdy pasta; thicken with cornstarch.
– Dairy-free: finish with olive oil instead of butter.
– Wine vs. no wine: red wine adds oomph; balsamic or a splash of apple cider vinegar can mimic the brightness.
– Tamari instead of Worcestershire for a soy-ish depth; coconut aminos if you want it sweeter.
– Herb switch: thyme is classic, rosemary is bolder, parsley is fresh and easy.

Frequently Asked Questions

Beef Tips with Egg Noodles Recipe

Tender seared beef tips simmered in a savory mushroom-onion gravy and spooned over buttery egg noodles. Comfort food, fast.

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 1.75 lb beef sirloin, cut into 1-inch cubes or stew meat
• ▢ 12 oz wide egg noodles, dry
• ▢ 1 cup yellow onion, chopped
• ▢ 8 oz cremini mushrooms, sliced
• ▢ 2 tsp minced garlic
• ▢ 2 tbsp all-purpose flour for coating beef
• ▢ 1 tbsp olive oil
• ▢ 2 tbsp unsalted butter
• ▢ 3 cup low-sodium beef broth
• ▢ 1.5 tbsp Worcestershire sauce
• ▢ 1 tbsp soy sauce adds depth
• ▢ 1 tbsp tomato paste
• ▢ 0.5 tsp dried thyme
• ▢ 1 tsp black pepper
• ▢ 1.25 tsp kosher salt plus more to taste
• ▢ 1.5 tbsp cornstarch for thickening
• ▢ 2 tbsp cold water for slurry
• ▢ 2 tbsp fresh parsley, chopped for garnish

Instructions

Preparation Steps

• Pat beef dry. Season with salt and pepper, then toss with flour to lightly coat.
• Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
• Brown beef in two batches, 3–4 minutes per side. Transfer to a plate.
• Lower heat to medium. Melt remaining butter. Cook onion 3 minutes, then add mushrooms and sauté until browned.
• Stir in garlic for 30 seconds, then mix in tomato paste until it darkens slightly.
• Pour in broth and scrape up browned bits. Add Worcestershire, soy sauce, and thyme; bring to a simmer.
• Return beef and juices. Cover and simmer gently 25–30 minutes, until tender.
• Whisk cornstarch with cold water. Stir into the pan and simmer 2–3 minutes until the gravy thickens. Adjust seasoning.
• Meanwhile, boil egg noodles in salted water until just tender. Drain well.
• Serve beef and gravy over noodles. Finish with chopped parsley.

Notes

For a richer sauce, deglaze the pan with a splash of dry red wine before adding broth. For a stroganoff twist, stir in 1/3 cup sour cream off heat. Leftovers keep 4 days refrigerated; reheat gently. Freeze the beef and gravy separately and cook fresh noodles when serving.

This recipe is an original creation inspired by classic Beef Tips with Egg Noodles Recipe flavors. All ingredient ratios and instructions are independently developed.