Time 6h20m Yield 8 Number Of Ingredients 7 Steps:
Heat a large skillet over medium-high heat. Saute beef sirloin tips with onion in the hot skillet until beef is browned, about 5 minutes. Stir cream of mushroom soup, milk, red wine, and beef with onion soup mix together in a bowl, pour into the skillet, and stir to coat beef in the soup mixture; bring to a simmer, reduce heat to low, place a cover on the skillet, and cook until the beef tips are tender, about 2 hours. Reduce heat to lowest setting and continue cooking until the beef pulls apart easily with a fork, at least 4 hours more. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Ladle beef tips mixture over egg noodles.
Time 1h20m Yield 4-6 serving(s) Number Of Ingredients 9 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.
Time 1h15m Yield 8 Number Of Ingredients 6 Steps:
Preheat oven to 400 degrees F (200 degrees C). In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well. Bake in a preheated oven for 1 hour. While beef tips are baking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve beef tips and sauce over noodles.
Time 4h5m Yield 6 serving(s) Number Of Ingredients 16 Steps:
Put all ingredients (except egg noodles) in crock pot for 4 hours on high or 8 hours on low.
