Ingredients for Beef Tip With Mushroom Noodle Casserole
- 1 1/2 lbs beef tips, cut in 1 inch pieces
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour
- 1/2 cup dry red wine
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
- 1/4 teaspoon ground nutmeg
- 1 medium onion, diced
- 8 ounces sliced mushrooms
- 1 cup beef broth
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 1 pint sour cream
- 2 tablespoons chopped fresh parsley
- 1 dash hot sauce
- 1 pound wide egg noodles
- salt, to taste
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How to Make Beef Tip With Mushroom Noodle Casserole
- Dredge 1.5 lbs beef tips in 1/4 cup all-purpose flour seasoned with salt and pepper.
- Heat 2 tablespoons olive oil in a large frying pan over medium-high heat. Once heated, brown the beef tips in batches, ensuring not to overcrowd the pan. Set aside.
- Add 1 medium diced onion to the pan and cook until softened, about 5 minutes. Add 1/2 cup dry red wine, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, 1 teaspoon dried basil, 1/4 teaspoon nutmeg, and a dash of your favorite hot sauce. Bring to a boil, scraping up any browned bits from the bottom of the pan.
- Reduce heat to low. Stir in 8 oz sliced mushrooms, 10.75 oz can condensed cream of mushroom soup, and 1 cup beef broth. Simmer for 10 minutes, allowing the flavors to meld.
- Cook 1 lb noodles according to package directions. Drain well.
- Add the cooked noodles to the meat mixture in the pan. Stir to combine.
- Stir in 1 pint sour cream until smooth and creamy.
- Transfer the casserole to a greased 9x13 inch baking dish. Sprinkle with 2 tablespoons chopped fresh parsley.
- Bake in a preheated oven at 350°F (175°C) for 20 minutes, or until heated through and bubbly.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
35g
Fat
56g
Carbs
25g
