Growing up, my mom made a version of beef tips that I always thought was kind of flavorless and tough. But this meant she would making rice. She hated rice and rarely made it. If rice so much as touched her plate, she was done eating. Imagine going out to a Japanese steak house with that……….
When I first made this myself, I immediately added beef base to the recipe. It definitely gave it some added flavor, but it was still quite tough.
Since this was one of the first recipes I ever attempted on my own as a young cook in my own kitchen, I have had many years of perfecting this recipe for my tastes.
Mushrooms and onions have joined the party over the years, and green peppers made an appearance for some years. If you like green peppers, feel free to add some during the last few minutes of cooking.
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Beef and Noodles fit the bill perfectly for those days when all I want to do is eat carbs. Simple comforting carbs. Even when I have overcooked, undercooked, or even flat out screwed up this recipe, I eat it for dinner and then microwave leftovers until I have run out of noodles. Corn, tomatoes, and some buttered white bread is all I need to make this meal complete.
I tend to make this with homemade noodles, but frozen noodles, and even dry noodles when I can find a decent dried kluski noodle somewhere will do.
As the food industry shifts its focus to please more and more “foodies”, basic, easy to make foods that even picky kids will eat, are getting hard to find and edged out of the market. Like kluski noodles. Which, by the way, were the only way I used to make beef and noodles until they became scarce.
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Chicken noodle soup is probably my favorite food. Chicken and dumplings run a close second. My mom told me once that when I was barely old enough to hold a spoon she left me home alone with my dad and told him to feed me a can of chicken noodle soup for dinner. He opened the can, plopped a spoon in it and gave it to me. I guess that moment is when my love affair with chicken noodle soup started.
I can still eat it from a can (water added now and heated – not actually out of the can), at a restaurant, but homemade is preferred with chicken pieces, swimming in a golden broth, surrounded by carrots slices and noodles. When I make it, I usually start it in the late morning so I eat some for a late lunch, again for dinner, then put some in the refrigerator for lunch for a few days, and some in the freezer for later. Later is usually a day or two after my refrigerator stash has been consumed.
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