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Beef Tip With Mushroom Noodle Casserole

5.0(7)

A nice quick easy, recipe the family can enjoy on a weekday night. An adopted recipe I have had that I have tweaked. The original recipe had half the ingredients at one point. After working on this the past week I have come up with this savory recipe. ZWT16 2ND PLACE FINISH.

by weekend cooker·published 2011-05-02

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Servings

6 serving(s)

Total time

1h 15m

prep 30 min

Calories / serving

647 kcal

Ingredients (16)

serves

1 1/2 lbs beef tips
1/4 cup olive oil, for browning the meatolive-oil
1/2 cup flourflour
1/2 cup white winewhite-wine
1/2 teaspoon garlic powdergarlic-powder
1/2 teaspoon black pepperpepper
1 teaspoon basilbasil
1/2 teaspoon nutmegnutmeg
1 large vidalia onion (diced)
1 lb portabella mushroom cap
4 cups beef brothbeef-broth
1 (10 1/2 ounce) can condensed mushroom soup
1 pint sour creamsour-cream
1/4 cup parsley, chopped for garnishparsley
2 tablespoons sriracha hot chili saucesriracha
1 lb cavatappi pasta

Instructions (8 steps)

01Dredge beef tips in flour, shaking off the excess.
02Heat oil in a large frying pan, once heated brown the beef tips.

Add diced onion, wine, garlic powder, black pepper, basil, nutmeg and hot sauce to the pot and bring to a boil.

04Reduce the heat and add mushrooms, mushroom soup, and beef broth and simmer for 10 minutes.

05Prepare noodles according to package directions, cooking the noodles only.

06When noodles are fully cooked, drain and add them to the meat mixture.

07Stir in pint of sour cream (if too thick gradually add milk for consistancy).

08Sprinkle with parsley and heat in oven 350 degrees for 20 minutes.

Nutrition (per serving)

Calories: 647 kcal
Protein: 17 g
Fat: 29 g
Saturated fat: 11 g
Carbs: 77 g
Fiber: 4 g
Sugar: 9 g
Sodium: 1144 mg
Cholesterol: 40 mg

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Rich recipe — supports nutrition-aware planning.