Ingredients
STEW MEAT
1 1/2 – 2 lb stew meat
1 – 2 tsp Lawry’s seasoning salt
1/4 – 1/3 c all-purpose flour
3 – 4 Tbsp olive oil
2 1/2 – 3 c water, reserve broth after simmering
FOR SERVING
1 pkg extra wide egg noodles
BEEF GRAVY
2 Tbsp butter
2 Tbsp all-purpose flour
1/8 – 1/4 tsp Lawry’s seasoning salt, to taste
1/4 tsp ground black pepper
2 1/2 – 3 c reserved beef broth from cooked stew meat
1 can beef broth (14.5 oz)
1/8 tsp paprika
Directions
1. Sprinkle stew meat with seasoned salt.
2. Coat with flour.
3. Heat oil in large saucepan.
4. Brown stew meat on all sides in hot oil.
5. Add 2 1/2 – 3 cups of water and bring to a boil. Boil on medium/high heat until the meat is tender (about 1 hr 15 min – 1 hr 30 min). Add water as needed.
6. Cover and let stand.
7. Prepare noodles per package directions.
8. Remove stew meat and broth and place in a bowl. For the gravy, in the saucepan the meat was cooked in, melt butter.
Nana’s Beef Tips with Noodles
9. Then add flour.
10. Stir for about 2-3 minutes until browned. Add season salt and black pepper.
11. Add stew meat, reserved broth, and a can of beef broth to the flour mixture in the saucepan.
12. Simmer until thickened, stirring occasionally.
13. Add paprika.
14. Serve over cooked noodles. Can also be served with rice or mashed potatoes.