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.
I’ve been trying for some time to make a beef wellington in a ramekin dish. This would be for the next version of Small Foods. Just rolling a chunk of steak into a taco shell or filo doesn’t work. Even with the best cut of beef it just comes out over cooked and chewy. I had the same problem with beef stew in the first book. The stew beef has to cook for hours to become tender. The Beef Wellington would have to be a big chunk of beef to cook with some amount of rareness.
When I did the Beef Stew I found that I had to use frozen precooked beef tips. They worked perfectly providing the fall apart in your mouth tenderness the stew needed. I decided to try them in a Wellington-ish beef dish for Small Foods Too and here it is.
ROASTED BEEF TIPS
1 Pkg. Frozen PreCooked Beef Tips
2 Large Pats of Butter
1 Tbs. Red Wine
3/4 cup of coarsely chopped mushrooms
1/2 cup chopped onion
1/2 cup defrosted and chopped frozen potatoes
1 Grande Flour Tortilla
2-3 dashes of garlic powder
Salt and Pepper to taste
Preheat Oven to 350 degrees
Heat up a saute pan and cook the onion and mushrooms until they are tender. Add the defrosted potatoes. Cook for a few more minutes and add the beef tips & gravy, garlic powder, salt and pepper. Mix it well and remove from the heat. Cut a 3″ slice across the edge of the tortilla, form it into a circle and pin it together with a toothpick.
Spray two ramekins with PAM and put the rolled up tortilla into them. Fill the tortilla with the mixture being careful not to break the band. Don’t fill it to overflowing, leave about an inch or so exposed at the top to brown. Bake at 350 for 30 minutes or until the top edge browns. Serve with a green veggie and a salad maybe a good Red Burgundy.
These were so good that I broke the portion control aspect of Small Foods and I ate all three!