Warm, with beef, noodles and cream, what could be better on a cold winter night. I like to use precooked, beef tips, they just melt in your mouth. You’ll probably find them in the ham and hot dog area of your market. We like it with a nice salad and a good Beaujolais. Life is good!
1 15 oz. pkg. precooked Beef Tips
1 4 oz. can Mushrooms, drained
3 pats of Butter
¼ cup diced onion
1 10 oz. can Beef Broth
1 Tbs. Flour
1 cup Medium Egg Noodles
Dash of Catsup, Garlic Powder, Dijon Mustard and Worcester Sauce
Pepper to taste (there’s usually enough salt in the broth and beef)
¼ cup heavy whipping Cream
1 Flour Tortilla
Sour Cream for the top or use Creme Fraiche (50/50 Heavy Cream and Sour Cream)
PAM cooking spray
Spray 3 eight to ten ounce ramekins with PAM. Preheat oven to 350 degrees f.
Boil the egg noodles in salted water until they are slightly softened (about 3-4 min.), rinse, drain and reserve. Sauté the onion in the butter and when it has softened a little add the tablespoon of flour and stir it in well to coat all of the flour. Add about ¾ cup of the of broth, the mushrooms and dashes of catsup, mustard, garlic powder, pepper and Worcester sauce. Pour it into a medium sized bowl.
Separate the beef from most of the gravy in the box (you will need a little of it and they give you way too much) and add it to the bowl. Now pour in the whipping cream and the noodles and stir it all together. Cut the tortilla into thin strips and rough them up a little between your hands to form noodles. Fill the ramekins with the mixture and place a mound of the tortilla noodles on top. Bake for about 30 min. until the liquid is bubbling and the tortilla noodles have browned.
Serve in the hot ramekin with a dab of sour cream on top and a dash of paprika for color.