Beef and Noodles

Beef and Noodles swaddled in a in creamy, beefy gravy is comfort food like you’ve never tasted before!

This Beef and Noodles Recipe is sponsored by Zoup! Specialty Products. All opinions are my own.

This Beef and Noodles recipe is mega comforting, brimming with rich, beefy flavor and luxuriously, spoon tender beef.  Best of all, it only takes 20 minutes of hands-on prep!  Just sear the beef, whisk in the gravy ingredients and sit back while your beef braises in the oven to succulent, tender perfection.  This recipe is also extremely adaptable – make it more or less creamy, soupy, add veggies, etc.  Serve these Beef Tips and Noodles with honey roasted carrots, apple salad and dinner rolls for a meal your family will rave about.

Fall apart beef recipes are some of our most beloved dishes.  Don’t miss Crockpot Beef Tips and Gravy, Mom’s Crazy Tender Pot Roast, Crockpot Pot Roast, Slow Cooker Balsamic Beef and Crockpot Beef Stew.

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How to Make Beef and Noodles Video

What is Beef and Noodles?

You might be thinking, “Isn’t this recipe just Beef Stroganoff?” 

Beef and Noodles is similar to Beef Stroganoff, but it deserves its very own post.  Stroganoff is a traditional Russian dish characterized by its signature use of mushrooms, sour cream and/or cream cheese to make for tangier, richer sauce.

Traditional Beef Tips and Noodles, on the other hand, boasts down-home Amish-American country flavors without any mushrooms or sour cream, – just a beefy sauce to let the buttery beef shine. 

what beef is used for beef tips and noodles?

I recommend top sirloin for Beef Tips and Noodles. Top sirloin steak is often called the “weeknight steak” because it boasts big beefy flavor but is affordable enough to enjoy any night of the week. It transforms into melt-in-your-mouth-tender when cooked low and slow like in this recipe.

• Where is sirloin steak from? Sirloin is a cut of beef from the primal loin, or the upper (“top”) portion of the cow that runs just under the backbone.  It provides naturally tender, flavorful cuts of beef, including the top sirloin, T-bone, strip steak, porterhouse steak, and tenderloin. Top sirloin steaks are made by removing the tenderloin and bottom round muscles.
• Economical yet flavorful:  Sirloin allows you to reap the juicy, beefy tenderness of a more expensive cut of beef without paying the extra $$.  It is considered one of the most flavorful cuts of beef, generally second only to the ribeye. 
• Finely marbled with little connective tissue:  The finely marbled fat melts during cooking, resulting in superior flavor and juicy tenderness.  The steak is void of thick pockets of fat and tough connective tissue that won’t melt during cooking so your beef tips are buttery tender through and through without chewy pockets.

Can I use chuck roast?

Boneless chuck roast is also acceptable for Beef and Noodles but may need to be cooked longer to tenderize.  Due to the addition cooking time, be prepared to add additional broth as needed. Purchase a single piece of chuck roast from your butcher (I like Costco) and chop it yourself to ensure uniform pieces.

Can I use stew meat?

Please avoid stew meat because it is a hodgepodge of different cuts of meat all packed together.  This is a problem because they all cook differently due to their different meat-to-fat ratio, so you are left with tender bites, tough bites and rubbery bites – all in the same dish!

Can I use flank steak?

No, do not use less quality cuts of beef such as flank steak or skirt steak.  Cheaper cuts will yield tough and chewy results.

Can I use Ground beef?

Ground beef only takes minutes to cook whereas this recipe requires 2 hours of braising in the oven.  In that time, the liquid is reduced and thickened substantially.   Short cooking ground beef will not have the same result.  Instead, if you’d like to use ground beef, use this Ground Beef Stroganoff recipe and omit the sour cream if you’d like.

Key Beef and noodles recipe ingredients

In addition to the beef, you will need:

• Noodles: Egg noodles are the classic noodles used in this recipe but you are welcome to use any other sturdy pasta such as cavatappi.
• Beef Concentrate: We’re using Zoup! Good, Really Good® Culinary Concentrate™ Beef Base with Bone Broth  plus water for this recipe. It elevates this Beef and Noodles dish to next-level delicious with rich, homemade beefy flavor. It’s also an economical option; just one 8 oz. recyclable glass jar of Zoup! Beef Bone Broth Base creates 10 quarts of broth!  That means you reap the flavor and benefits of a healthier product with significant savings.

You can purchase Zoup! Culinary Concentrates™ on Amazon.com. Use code ‘cravings20’ for 20% off your first Zoup! order on Amazon through 11/30.

• Onion: One medium yellow onion will do the trick. If you’re feeling lazy, substitute with 1 ½ teaspoons onion powder or more to taste.  
• Garlic:  4-6 cloves garlic depending on your garlic love.  You may also use 1 to 1 ½ teaspoons garlic powder – but the real stuff is so much better.
• Worcestershire sauce: Is a flavor bomb all packed into one bottle.  Just a splash deepens the complexity of the gravy with its intense umami flavor from the soy mingled with sour from tamarind and vinegar, sweetness from molasses and sugar, and dimension from the cloves, celery seed, and chili pepper extract.
• Soy sauce:  Also enhances the umami of the sauce.  Please use  reduced sodium soy sauce so we can control the salt.
• Dijon mustard: Adds a slight tanginess to complement the robust mushrooms and cut through the richness.
• Flour: I used all-purpose flour, but I’m sure a gluten-free substitution would work just fine.
• Seasonings: Red pepper flakes, dried parsley, dried oregano, and dried thyme infuse the Beef Tips and Gravy with dimension. 
• Butter: Use unsalted butter so we can control the salt.
• Olive oil: Use extra virgin olive oil for the best flavor. 
• Heavy cream and cornstarch:  Are added at the end for a creamy finish.  I’ve included options if you want to skip the heavy cream below.

WHY USE ZOUP! BEEF BONE BROTH BASE?

If you’ve followed me for long, you know I use beef bouillon or beef base in almost every recipe to ramp up the rich homemade flavor – and now that I’ve tried Zoup! Good, Really Good® Culinary Concentrate™ Beef Base with Bone Broth – there is no going back! It was developed by a 20+ year soup industry veteran and the team behind Zoup! Eatery.

Zoup!’s Culinary Concentrates™ are lower in sodium and higher in protein than the competition without artificial flavors or ingredients, preservatives, inexpensive fillers, or added sugar.  Plus, they’re paleo and keto friendly, completely free of hormones, GMO’s, gluten, and the eight major allergens.  It doesn’t get any better!  

The Zoup! Good, Really Good® Culinary Concentrate™ lineup includes beef, chicken and savory vegan bases. Zoup! also offers a lineup of traditional broth that includes new seafood broth and new spicy chicken bone broth, original and low sodium chicken broth, veggie broth, chicken and beef bone broth, plus certified organic chicken and veggie broth.

Visit ZoupBroth.com to learn more and follow @ZoupGoodReallyGood on Facebook and Instagram and @ZoupGoodReallyGoodBroth on Pinterest.

How to make Beef and Noodles

Beef Tips and Noodles requires some patience due to the long braising, but the actual hand’s-on cooking time is only about 20 minutes. Here’s how to make it with step-by-step photos (find the full recipe with ingredients at the bottom of the post in the recipe card):

Step 1: season and sear the beef

• While the beef tips are still on the cutting board, toss them with some salt and pepper. We want the beef to be independently seasoned.
• Working in 2 batches, sear the beef until deeply golden.  Searing the beef caramelizes the meat to create richer, deeper flavor and seals in the juices for more tender, succulent beef. 
• Additionally, searing leaves us with glorious golden pan dripping which intensify the gravy.

Step 2:  Make the gravy

• Start by building the base by sautéing onions until softened.
• Next, add garlic, red pepper flakes and some flour and cook for about 1 minute to remove the raw flour taste and smell.  As you cook the flour, make sure to scrape up the browned bits on the bottom of the pan – they are flavor gold!

• Next, add the rest of the sauce ingredients:  Zoup! Culinary Concentrate™ Beef Base with Bone Broth , Worcestershire, soy sauce, Dijon, and all seasonings.
• Stir in the seared beef.  

Step 3:  Bake until tender

• Bring the pot to a simmer, cover and transfer to the oven. Bake until tender, about 2 hours.

Step 4:  Cook the noodles

• Towards the end of cooking the beef, cook the egg noodles in a separate pot with salted water according to package instructions, just until al dente. 
• Drain and drizzle lightly with olive oil if the beef isn’t done cooking yet to prevent the noodles from sticking together.

Step 5:  thicken the gravy

• Now it’s time to thicken up the gravy.  It will seem quite watery coming out of the oven but will thicken beautifully with a heavy cream/cornstarch slurry.
• Whisk in the slurry and simmer until the gravy has thickened to your desired consistency, about 5-7 minutes. The last couple minutes add the peas if using.

Step 6:  Combine

• Stir in noodles and season with salt and pepper to taste.  Garnish with fresh parsley if desired.  Dig in!

How do you know when beef tips and noodles are done?

The beef tips are done when they are as tender as you want them to be.  I have found the beef tips are tender at 90 minutes but spoon tender after 2 hours. If your beef isn’t as tender as you’d like after 90 minutes, cook on!

Tips for making Beef and Noodles Recipe

Set yourself up for sizzling success by following these tips and tricks:

• Use the right cut of beef. As discussed, top sirloin will deliver meltingly tender Beef Tips and Noodles due to its rich marbling.  If you choose another cut of beef, be aware it might not deliver as spectacularly tender results and will take longer to cook.
• Cut beef uniformly. So it cooks evenly.
• Use a high smoking point oil to sear the beef. Use vegetable oil, canola oil or peanut oil when searing because a low smoking point oil (such as olive oil) will burn, create harmful chemicals and smoke you out!
• Sear the beef in batches.  For the best flavor and texture, don’t be tempted to overcrowd your pan.  Sear the beef in two batches so it can brown and not steam.
• Cook the beef until tender.  I learned this trick from my Mom’s Crazy Tender Pot Roast.  If your beef isn’t crazy tender, then cook on!  It just means the proteins needs more time to break down and tenderize. Even 30 more minutes can make the world of difference between an “okay” beef and melt-in-your-mouth Beef and Noodles.
• Don’t overcook the pasta.   Egg Noodles are thinner than other noodles so it is critical to not overcook them.  I recommend testing your pasta about 2 or 3 minutes before the box recommends – pasta should be al dente– meaning it should still be a little firm in the center/ have a “bite” to it.  
• Stop pasta from cooking.  Strain and rinse your pasta with cold water to prevent it from continuing to cook if it’s done before the beef.
• Prevent pasta from clumping.  If you’re not using the cooked pasta right away, toss it with a little olive oil.  This will prevent it from sticking together.
• How do I thin the Sauce? If the sauce becomes too thick, then stir in additional water until it reaches desired constancy.

HOW DO YOU THICKEN BEEF AND NOODLES?

Feel free to adjust the consistency of the Beef and Noodles based on your family’s preferences. You can make it thinner, thicker, or creamier:

• If you’d like it thinner: whisk in additional water.
• If you’d like it creamier:  add additional heavy cream.
• If you’d like it thicker:  add a second cornstarch slurry before adding the noodles.  If after you add the first heavy cream/cornstarch slurry and let the sauce simmer for a couple minutes, and it’s still thinner than you’d like, add a second slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of water. Whisk it into the gravy and let it simmer until thickened to your liking. 
• Note: do not add dry cornstarch directly to the sauce. Cornstarch must be dissolved completely in liquid first or it will seize up and create lumps in the sauce.

BEEF and noodles RECIPE VARIATIONS

This Beef and Noodles recipe is extremely adaptable.  In addition to customizing the consistency, here are a few ideas to make it your own:

• Omit the heavy cream:  instead, make the cornstarch slurry with milk, half and half or water.  Keep in mind, these options won’t be quite as luxurious.
• Add sour cream: stir in about ½ cup sour cream at the end of cooking off heat to make it more like a stroganoff. Full fat sour cream is less likely to curdle.
• Add cream cheese: stir in 4 ounces very soft cream cheese, (again full fat melts better) at the end of cooking instead of the heavy cream.  You can even add 2 ounces cream cheese and ½ cup sour cream.
• Add mushrooms: use this Salisbury steak recipe as a reference to make the best caramelized mushrooms and add them to the Beef Tips and Noodles at the end of cooking.
• Omit peas or swap them for other veggies: add broccoli, asparagus, zucchini, bell peppers, carrots, etc. Keep in mind that longer cooking vegetables, such as carrots, require longer to cook and shorter cooking vegetables, such as zucchini, only need a couple minutes to cook.  You can even add leftover roasted veggies such as roasted broccoli,  squash, cauliflower etc.
• Add caramelize onions: use my French onion chicken or gourmet grilled cheese sandwiches as a guide to add caramelized onions.  So good!
• Use homemade-style egg noodles:  these are available in the freezer section of the grocery store. You cook them in boiling water just like traditional pasta, but they taste like they were made from scratch.
• Spice it up: amp up the heat with additional red pepper flakes. I always add at least ⅛ teaspoon red pepper flakes but if you want to really taste the kick, add ¼ teaspoon. You can also add additional red pepper flakes to individual servings to keep recipe family friendly.  
• Make it gluten free:  swap the soy sauce for tamari, use gluten free flour and your favorite gluten free pasta.  Also, double check that your Worcestershire sauce is gluten free.

CAN I PREP THIS RECIPE IN ADVANCE? 

Yes!  You can prepare the entire recipe ahead of time and reheat the next day or, prepare individual elements of the recipe before cooking: 

• Beef:  chop and season the beef; store in an airtight container in the fridge for up to 3 days.  You go one step further and also sear the beef, cool, then store in an airtight container in the fridge.
• Noodles:  cook noodles just until al dente, drain, rinse with cold water then store in an airtight container until ready to use.
• Aromatics:  chop the onions and mince the garlic; store in airtight containers in the refrigerator.
• Assemble and refrigerate: follow the recipe through adding the beef to the gravy, cover and pop in the fridge. The next day, get your simmer on then transfer to the oven.

HoW TO STORE AND REHEAT BEEF TIPS AND NOODLEs

• To store: Beef Tips and Noodles should be stored in an airtight container in the fridge for up to four days. 
• To freeze:  let the dish cool completely then transfer the contents to a freezer safe bag and squeeze out excess air to prevent freezer burn or transfer to an airtight freezer safe container. Freeze for up to 4 months.  For better textured noodles, omit the noodles and just freeze the gravy, then prepare the noodles fresh when ready to eat. Thaw in the refrigerator completely before reheating.
• To reheat in the microwave:  heat for 90 seconds, then at 30-second intervals until warmed through.
• To reheat on the stove: transfer to a skillet and heat over medium heat just until warmed through, adding additional, water or heavy cream as needed.

WHAT TO SERVE WITH Beef Tips and Noodles?

The comforting, creamy Beef Tips and Noodles are delicious with a side of roasted veggies such as honey roasted carrots,   roasted root vegetables roasted broccoli, or green beans.  You can also add veggies via a fresh salad such as Caesar salad, green bean salad, tomato cucumber salad, apple salad,  Fall salad or beet salad.

Lastly, don’t forget some sort of bread to mop up the sensational gravy.  We love Garlic Bread, Dinner Rolls, or Garlic Parmesan Butter Breadsticks.