Ingredients:
1 lb wide egg noodles, dry
1 1/2 lbs New York strip steaks, all fat trimmed and cut into 3/4-inch chunks
1/4 teaspoon kosher salt
3 tablespoons olive oil, divided
1/2 teaspoon black pepper, freshly milled
3 quarts water
15 ounces beef broth ( canned)
pan drippings ( from frying steak)
1/2 teaspoon Kitchen Bouquet
2 tablespoons Wondra Flour
1/4 teaspoon seasoning salt
1 garlic cloves, chopped fine
3 tablespoons butter
14 ounces sliced mushrooms, drained ( canned)
1 teaspoon sugar
Directions:
Prepare the noodles: Boil the noodles in the 3 quarts of water, with 1 tablespoon of the olive oil added, until tender. Drain and shock in a rinse of cold water. Re-drain and set aside.
Season the steak pieces with the kosher salt and pepper.
Over medium-high heat, fry the steak pieces in 2 tablespoons of olive oil, stirring frequently, until they are nicely browned on all sides. When browned, remove the steak pieces and add the 3 tablespoons of butter to the drippings — reduce the heat to medium.
When the butter has melted, add in the garlic and stir for 30 seconds and then, slowly whisk in the Wondra flour to form a fast roux (one minute). Then, again while whisking, add the beef broth.
When the broth begins to boil and thicken, reduce heat again, to low, and add the Kitchen Bouquet, sugar, mushrooms, and seasoned salt. (Taste before adding the salt to make sure it’s not salty enough already — regular beef broth often contains enough salt on its own for this dish.) Allow to simmer until it begins to bubble, about three minutes, and remove from heat.
Serve by plating noodles (re-heated in microwave), and then spooning beef tips/gravy over them.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.