Simple Beef Tips and Noodles

Simple Beef Tips and Noodles

9 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    1 h 5 m
Dennis Errichiello
Recipe by  Dennis Errichiello

“This is one of my family favorites; it's a great starter recipe for using a pressure cooker. It is wonderful any time of year, but we like it best in the cooler weather. Very quick and easy to make after a day at work. It can also be made in a slow cooker.”

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Adjust Servings

Original recipe yields 4 servings



  1. Heat oil in the pressure cooker over medium-high heat and stir in beef cubes. Cook until the beef is browned on all sides; remove beef and set it aside. Drain and discard excess grease.
  2. Lower the heat to medium and add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in garlic and mushrooms and continue to cook about 5 minutes more, until garlic is fragrant but not brown.
  3. Pour in beef stock, beef stew meat, and any accumulated drippings; season with salt and pepper. Return to high heat, seal the lid, and bring to full pressure.
  4. Reduce the heat to low, maintaining full pressure, and cook for 20 minutes.
  5. While the stew is cooking, bring a large pot of lightly salted water to a boil. Stir in noodles and cook until tender, stirring often, about 8 minutes. Drain and set aside.
  6. Remove the pressure cooker from the heat and allow the pressure to drop naturally. Dissolve cornstarch into 1/2 cup of cold water. When the pressure has dropped, remove the lid and whisk in the cornstarch mixture. Bring the beef and mushrooms back to a boil and cook, stirring constantly, for 2 minutes or until the sauce has thickened. Pour the beef over the noodles and serve.

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Reviews (9)

Rate This Recipe
Sarah Jo

Sarah Jo

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.

Deborah Waller

Deborah Waller

Great recipe! I added a few baby carrots that I cut into sticks for color and added 2 tbls. of tomato sauce for depth! Hubby couldn't get enough. Thanks for sharing :)



This was very good. Definitely a keeper. I made this in the crock pot as directed in the footnotes. Made this for company and there were no leftovers!

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Amount Per Serving (4 total)

  • Calories
  • 518 cal
  • 26%
  • Fat
  • 17.1 g
  • 26%
  • Carbs
  • 54.8 g
  • 18%
  • Protein
  • 35 g
  • 70%
  • Cholesterol
  • 107 mg
  • 36%
  • Sodium
  • 248 mg
  • 10%

Based on a 2,000 calorie diet



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Beef Mushroom Barley Soup


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