OK, I have pictures this time! Picked up some tri tip steak for cheap. It was on its sell-by date, so they had it marked down, and I'm all for saving money! Which is also why, rather than using it as steak, I decided to get 2 meals out of it. Tonight is beef tips, and the rest can stay in the freezer for a few days when I think I'll make some Oriental beef of some type. Haven't yet found a recipe I like as much as my old tried and true...and VERY sweet...recipe. May have to experiment on my own.
Anyway! Usually, when I make a recipe for the first time, I follow the directions pretty closely, but this time, not so much. Some of the steps seemed silly and after tasting the meat, it was a little bland, so...yeah.
1 1/2 lbs. cubed beef (the type doesn't matter as they simmer long enough to tenderize any cut)
1 T garlic powder
1 T. onion powder (I was out so I used dried minced)
1/4 C. red wine, divided (optional)
3 C. water
1 T. beef bouillon or 3 cubes
3 T. Worcestershire sauce
salt and pepper to taste
3-4 T. cornstarch
3-4 T. water
Hot buttery egg noodles
Season meat with garlic and onion powders. Brown in a large skillet with 1/8 C. wine until cooked through.
Add water, bouillon, onions, Worcestershire sauce, salt and pepper. Simmer over medium heat 45-60 minutes, or until meat is very tender.
Combine water and cornstarch and stir until cornstarch is dissolved. Add slowly to skillet while stirring. Bring skillet to a boil, boil about a minute then turn heat off and allow to cool slightly so it thickens.
Serve over egg noodles.