Beef Tip With Mushroom Noodle Casserole Recipe

Ingredients for Beef Tip With Mushroom Noodle Casserole

• Beef Tips
• Olive Oil
• 1/4 cup all-purpose flour
• White Wine
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 teaspoon dried basil
• 1/4 teaspoon nutmeg
• Vidalia Onion
• Portabella Mushroom Cap
• 1 cup beef broth
• Condensed Mushroom Soup
• 1 pint sour cream
• 2 tablespoons chopped fresh parsley
• Hot Chili Sauce
• Cavatappi Pasta

How to Make Beef Tip With Mushroom Noodle Casserole

1. Dredge 1.5 lbs beef tips in 1/4 cup all-purpose flour seasoned with salt and pepper.
2. 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.
3. 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.
4. 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.
5. Cook 1 lb noodles according to package directions. Drain well.
6. Add the cooked noodles to the meat mixture in the pan. Stir to combine.
7. Stir in 1 pint sour cream until smooth and creamy.
8. Transfer the casserole to a greased 9x13 inch baking dish. Sprinkle with 2 tablespoons chopped fresh parsley.
9. Bake in a preheated oven at 350°F (175°C) for 20 minutes, or until heated through and bubbly.