Recipe by Dennis Errichiello
"This is one of my family favorites; it's a great starter recipe for using a pressure cooker. It is wonderful any time of year, but we like it best in the cooler weather. Very quick and easy to make after a day at work. It can also be made in a slow cooker."
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cubed beef stew meat
1 (8 ounce) package
sliced button mushrooms
1 (32 ounce) carton
salt to taste
ground black pepper to taste
1 (8 ounce) package
wide egg noodles
I do make this dish in the crockpot, I just layer the ingredients in the bottom of my crockpot and cover it with beef stock and let it cook all day. Sometimes, I throw in some dried basil/oregano and a bay leaf or two, depending on if I think of it. This also makes a great stroganoff by adding a cup of sour cream before serving. When I make this, there's never any leftovers.
way too much beef broth than needed. had to thicken with about twice the amount of corn starch. way too soupy for my taste. flavor was good.
Great recipe! I added a few baby carrots that I cut into sticks for color and added 2 tbls. of tomato sauce for depth! Hubby couldn't get enough. Thanks for sharing :)
This was very good. Definitely a keeper. I made this in the crock pot as directed in the footnotes. Made this for company and there were no leftovers!
My family & I loved it! Followed the recipe, but I used round steak instead of stew meat. I used my pressure cooker. I also used my own homemade beef stock. Will make again and again!
I don't have a pressure cooker. I simply used a large stew pot. I didn't have egg noodles, so I used rotini noodles. Other than that I followed the recipe and it was FABULOUS! Even my finicky 14 year old liked it.. AND asked for more!(I even got a "thank you")
I made this recipe pretty much as stated, but doubled it to have left-overs and cooked it in an electric pressure cooker. The only thing that I didn't double was the beef stock - I used 4 cups of homemade beef stock. I didn't have fresh mushrooms on hand, so I used 2 4 oz. cans of mushrooms (probably should have used at least 3 cans), and used top round steak. After browning the meat, and sautéing the onions and garlic, in the pressure cooker, I added back the meat and the rest of the ingredients. I also added 1/4 cup of red wine. I pressure cooked everything for 20 minutes on the beef setting and let it slow release the pressure. Since I didn't double the amount of beef stock used, I didn't double the cornstarch/water mixture, but found that I had to double that so the gravy wasn't watery and more like gravy. I served it over mashed potatoes, and my family loved it. By doubling the recipe, I had enough for 3 meals for 3 of us. So we have two more meals to look forward to. The next time we have it, I will try it over egg noodles. Thanks for the pressure cooker recipe, Dennis. It was great, and I will definitely make it again.
First recipe in my new pressure cooker and it came out great! This will be a regular on busy work days. Loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Simple Beef Tips and Noodles
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 518
** Calories from Fat: 154
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