Beef Tips with Noodles

So the plan was to make stir-fried rice last night with the left over rice from the Chicken Adobo but as it happens, I was out of rice! Fortunately, I had bought the stuff to make Beef Tips with Noodles also so that is what we had. I thought it sounded like a deconstructed stroganoff and we love stroganoff so it couldn't go too horribly wrong. 

I used this recipe for guidance : Beef Tips with Noodles

I changed quite a few things though so this is what I did: 

2 lbs of beef- I used stewing beef, since we are on a budget and it was on sale. Cooking it longer helps to make it taste still quite tender but there is more fatty content
1 can mushroom soup I like to use the can, I know many people have objections to the salt content and the preservatives but really, it just makes my life easier and I happen to like it
2 c broth- any kind will do really, I use beef since it was beef I was using
1 pkg beef onion soup- again, this has high salt but Lipton makes a great one
2 c fresh mushrooms diced- now you can use canned if you prefer or it is what you have on hand, or non at all if you don't like them. They don't contribute a lot of flavor because you already have the mushroom soup but I love mushrooms so the more and the fresher the better
1/2-1 c red wine- This was not in the recipe but in a comment below and it just reminded me of boeuf bourguignon and I thought the flavor would be right so I added a little over a half cup of a full bodied red. 
1 Medium Onion Chopped- I use sweet onions mostly because I like the flavor better but whatever you prefer would work here. Just a coarse chop will be fine, nothing too fancy needed. 
1-2 tbsp Garlic minced- I love garlic and put it in most everything so it should come as no surprise that I added it to this. Add as much or little as you like, or none at all if you prefer! 
1 16oz pkg Wide Egg Noodles
  
Preheat the oven to 375 degrees. Combine all of the ingredients save for the noodles in a casserole dish- 9x13 is what I used. Cover with foil and place in the oven for 1 hour. Stir contents and replace back in the oven for 30-45 more minutes.

Cook Noodles according to directions at the end of baking. 

DONE! 

A few tips though, when mine was done, the sauce was still quite watery because I added the fresh mushrooms and onion (high water content in both) so I strained it out, put it on a burner on simmer, added some starch and thickened that baby up.  Also, the water diluted the salt content so I added about 1-2 tbsp of garlic salt and it really put it over the top with tastyness! 

How was it you ask? FABULOUS! It was reminiscent of the boeuf bourguignon as predicted because of the wine and other seasonings but the cream of mushroom gave it a nice creamy texture and flavor that I very much enjoyed! The fam? Devoured it. Dill inhaled 2 servings and Dana said it was one of her new favorites! Kudos to the chef? Yes please!!!