WOW! This one surprised even me. I put some special ingredients into this one. A rib eye from “Omaha Steaks”, a portobello mushroom, and “Martha Gooch’s” Kluski Noodles (Egg Noodles.) It surpassed my expectations. I usually make my Beef Tips and Noodles from rib eyes as I did this time. You could serve this to your future mother and father-in-law. I didn’t tire of it right up through the second serving later that day. And had half the noodles left over for another something.
Cook time:Â 45 Min
Prep time:Â 10 Min
Serves:Â 2 to 3
Ingredients
4Â c water
1Â pkg noodles cooked (Martha Gooch’s Kluski noodles 8 oz.)
1Â tsp olive oil, for noodle pot
1Â tsp salt
1/4Â stick butter for cooked noodles
1Â rib eye steak, 6 oz. more for a crowd
1Â lg portobello mushroom (used half of large one)
1Â tsp olive oil
2Â tsp butter
2Â beef boullion cubes for gravy
2Â c water for gravy, divided
2Â Tbsp corn starch for gravy
1/4Â tsp Kitchen Bouquet to darken gravy
salt, to taste
black pepper, to taste
Directions
Tips: Kitchen Bouquet can be hard to find. Gravy Master or something similar can be substituted.
1. For noodles, bring 4 cups of water to a boil. Add 8 oz. dried noodles, 1 teaspoon oil, and 1 teaspoon salt after coming to a boil. Cook noodles per package directions. I cooked an additional 8 minutes.
2. In fry pan cook rib eye steak to medium-rare. Remove from pan and slice and cube to 1/4″ by 1/4″.
3. Slice and cube portobello mushroom to 1/4″ by 1/4″ cubes. In a separate fry pan, sautee mushrooms in 1 teaspoon olive oil and 2 teaspoons butter over medium heat for 10 minutes. Add cubed rib eye to mushroom pan and keep warm. I had an equal amount of rib rye and mushroom.
4. Add two beef bouillon cubes to 1/2 cup water and nuke for two minutes. Dissolve bouillon cubes.
5. Add beef broth to the pan that steak was fried in. Bring to low simmer and add 1 additional cup of water.
6. Add 2 tablespoons of corn starch to 1/2 cup cold water and make a slurry.
7. At low simmer add corn starch slurry to the pan and stir and increase heat to thicken the gravy.
8. Add 1/4 teaspoon Kitchen Bouquet to darken. Add salt and pepper to taste. Makes 2 cups.
9. Drain noodles and melt 2 tablespoons of butter in them and stir.
10. Plate butter noodles, top with steak and mushrooms and then cover with gravy.
11. Note: I made two single meals out of this and still have 1/2 the noodles for other offerings. I will make chicken noodle soup or freeze the remaining noodles.
12. Note: I could have added a quarter cup of sweet red wine to the gravy the last few minutes but chose not to this time.
13. Note: This was a real pleasure. I could also have added 1/3 to 1/2 cup of sour cream to the gravy and I would have had excellent beef tomato gravy rather than a brown gravy, it is also excellent.
14. Note: A second rib eye steak and all of the very large portobello mushroom and the noodles would have served four people amply. You have to pay attention to discern the difference between the steak and the mushroom.
15. Note: You could use cube roast meat for this if you slow cooked it in the oven for one to two hours in some beef juice or gravy. Rib eye or a tender steak negates the need for this.
