Simple Beef Tips and Noodles Recipe

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.

Excellent - I made this in my slow cooker! Instead of browning the meat and sautéing the onions, mushrooms and garlic I shook the meat in seasoned flour, then put it in the cooker along with the vegetables and garlic. I added half of a 32 oz. carton of beef broth (since there is always more liquid when you cook in the slow cooker), then I cooked on high for 1 hour and low for 2 1/2 hours. The meat was tender and juicy and the gravy was yummy! Thank you for sharing this simple but oh-so-delicious recipe!

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.

It's a good basic recipe but a little bland for my taste so I added the following: 2 tsp Redwine Vinger 2 tsp Better Than Bouillon or 2 bouillon cubes 2 Tbsp tomato paste 2 to 3 Tbsp of Worcestershire Sauce The flavor profile greatly increased and was quite delicious!

I can't imagine how runny it would have been if I used 32 oz of beef stock -- or how bland it would have been as written. I used 16 oz of beef bone broth and it was still too thin. I added both red wine (maybe 1/4 c?) and Worcestershire sauce (several tablespoons). To thicken it, I added about 2x as much corn starch and 1/2 as much water.

This was pretty good. After reading several of the reviews, I opted to reduce the broth by 1/2. I used the same amount of thickener and it was still pretty runny. I prefer thicker gravy so next time I would thicken more to have more coverage on the noodles.

I sauteeed the onion with the beef. I also left the mushrooms whole and did not bother sautéing first... just popped them in the IP with the other ingredients when it was time to seal and set. I will definitely make this again, as even the picky children enjoyed it!

I think it came out great... I did use about twice the meat and probably more corn starch, but it was delicious and the meat was falling apart. I just picked up a rump roast and cut it into cubes... perfect!

Didn't have a pressure cooker . I covered it in a Dutch oven and simmered it hard for an hour . Turned out great .

Didn't have a pressure cooker . I covered it in a Dutch oven and simmered it hard for an hour . Turned out great .

I'm on a gluten free diet and I was able to adapt this very easily. I browned the meat in seasoned flour before baking and used beef broth instead of water. Gluten free cream of mushroom soup comes in 12 ounce boxes, so the gravy was pretty thick. Next time I'll increase the amount of broth to loosen the gravy. The verdict was AWESOME!!!!!!!!!! It was just like I remember having when I was younger. It was even better the next day. This recipe will now become a regular feature in my menu planning.

One of my family favorite

Very good flavor, but still a little soupy after cutting broth to a 14oz can. Used 1T minced garlic; added 1pkg onion soup mix. Might add some chopped celery next time.

Made it twice this week already.

Made as directed and not a fan

Trying this now. I have a modern crock pot/pressure cooker that allows several functions including sauté which makes this recipe, so far, much easier! Thank you for the recipe!

It was ok had to add more corn starch to make it thicker

Wonderful!!

Way too much liquid. I added a few things for flavor. I'm saving this a base recipe, will use less liquid and continue to tweak it to suit my taste.

Added Rotel can and water to make 2 cups. Outstanding!!!