Beef Tips Over Noodles
A quick and easy recipe from my favorite cowboy, DC.
1 Tbl. olive oil
1 pound stew beef, cut in bite-size pieces
salt & pepper to taste
slice of onion, cut up
1 can cream of mushroom soup
(I use Campbell's 98% fat free)
6 ounces wide ribbon noodles
a couple shakes of salt
1 Tbl. olive oil
1 Tbl. butter
Heat oil in skillet over medium-high heat. Add beef and onion. Season with salt and pepper. Brown beef, stirring until juices run. Cover and reduce heat. Let simmer until meat is tender, 20 minutes or more, adding a bit of water if necessary as it cooks.
Just before meat is finished cooking, start heating a pan of water for the noodles, adding a little salt and olive oil.
When meat is done, add cream of mushroom soup to skillet and about a third cup of water. Stir and cook on low heat for a few minutes. Turn heat off and cover.
Add noodles to boiling water and cook according to package directions. (I usually heat frozen peas in a pan of water at this time, as well. Peas make a good side dish for this recipe.) Drain water from noodles when cooked. Return to pan and add butter.
Serve noodles topped with meat mixture. This provides generous servings for three adults, or two adults and two children.