Beef Strips with Noodles

This would be called Beef Tips with Noodles, if I had used a Sirloin Tip Roast to make the strips.   But I used a Sirloin Steak.  The Sirloin Tip is just what it sounds like.  It is the tip of the Sirloin where it connects to the the Round.  It has more connective tissue and the grain starts to run differently, so that steaks cut from the point on, are tough.  It is usually sold as a roast, tips (or little chunks of meat), ground, or for stew meat.  It is less expensive than a Sirloin.  In recent years, I have not seen tips sold so I used a Sirloin steak. 

1 1.5-2 pound Sirloin Steak
Flour for dredging plus 3 Tablespoons for gravy
Sepay Groves Olive Oil
Salt and Pepper
Water
Cooked Egg Noodles

Cut the steak into strips, season liberally with salt and pepper.  Dredge in flour and set aside.  Heat 2 Tablespoons of Olive oil in a large skillet over medium-low.  Brown steak, a few pieces at a time, removing to a bowl, until all have been browned.  Add more oil, as needed.  Once all of the meat is browned, add enough additional olive oil to equal 3 Tablespoons.  Add 3 Tablespoons of flour, whisk and continue to cook.  Add 1/2 cup of water and continue whisking until gravy is smooth.  Add 2 1/2 cups of water. Bring to a simmer and return the meat to the pan.  Let the gravy coat all sides.  Cook on low to medium-low until the gravy thickens about 25 to 30 minutes, stirring occasionally to prevent sticking. Taste and adjust salt and pepper.

Cook Noodles according to the directions.

Serve Beef Strips with the gravy over the noodle.  Include a salad and you have a complete and easy meal.

Enjoy!

Deloris

Printable Recipe: https://sites.google.com/site/basilandrosemarys/beef-strips-with-noodles