BEEF TIPS WITH EGG NOODLES

Beef Tips with Egg Noodles image

Provided by Beth Brady.

Categories Stew

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2-2 lbs boneless chuck roast
1 small onion, chopped
3 beef bouillon cubes
3 cups water
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons Worcestershire sauce
2 -3 tablespoons cornstarch or 2 -3 tablespoons flour
2 -3 tablespoons water

Steps:

Trim meat of fat and cut into bite sized pieces.
Brown meat in pan, seasoning with garlic and onion powders.
Meanwhile, bring 3 cups water to a boil in a big pot and add bouillon cubes to make a broth.
Add chopped onion and Worcestershire sauce to broth.
When meat is done, add to broth.
Cover and simmer for 45 minutes to an hour, or until tender.
Make a roux with the corn starch and remaining water and add to pot, stirring, in order to thicken the sauce to your liking.
Serve over buttered egg noodles.

Nutrition Facts : Calories 291.6, Fat 10.8, SaturatedFat 4.8, Cholesterol 112.7, Sodium 994.6, Carbohydrate 11.7, Fiber 0.8, Sugar 2.5, Protein 37.4