Name: Beef Tips with Mushroom Gravy
Prep time: 80 min
Cook time: 20 min
Ingredients: 2 Tart shells (3 inch); 2 TBSP Granulated sugar; 1/4 cup Hot water; 2 TBSP Evaporated milk ((room temperature)); 1 Egg ((room temperature)); 1/4 tsp Vanilla extract; 2 tsp Vegetable oil (divided); 8 oz Beef sirloin tips; 1 TBSP All-purpose flour; 2 tsp Salt (divided); 1/4 tsp Black pepper (plus more to taste); 1/2 cup Yellow onion (finely chopped); 1 cup Mushrooms (sliced); 2 cloves Garlic (minced); 1 TBSP Butter; 1 TBSP All-purpose flour; 1.5 cups Beef broth; 3 oz Egg noodles; 2 TBSP Butter; 4 cups Spring mix; 1/2 cup Grape tomatoes (halved); 1/4 cup Cucumber (sliced); 1/4 cup Red onion (thinly sliced); Your choice of salad dressing; 16 oz Milk (cold)

Beef Tips with Mushroom Gravy

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Prep Time: 1 20

Cook Time: 20

Servings:

Calories: 717kcal

Ingredients

Hong Kong-Style Egg Tart

2 Tart shells 3 inch
2 TBSP Granulated sugar
1/4 cup Hot water
2 TBSP Evaporated milk (room temperature)
1 Egg (room temperature)
1/4 tsp Vanilla extract

Beef and Noodles

2 tsp Vegetable oil divided
8 oz Beef sirloin tips
1 TBSP All-purpose flour
2 tsp Salt divided
1/4 tsp Black pepper plus more to taste
1/2 cup Yellow onion finely chopped
1 cup Mushrooms sliced
2 cloves Garlic minced
1 TBSP Butter
1 TBSP All-purpose flour
1.5 cups Beef broth
3 oz Egg noodles
2 TBSP Butter

House Salad

4 cups Spring mix
1/2 cup Grape tomatoes halved
1/4 cup Cucumber sliced
1/4 cup Red onion thinly sliced
Your choice of salad dressing

Milk

16 oz Milk cold

US Customary - Metric

Instructions

Make the Hong Kong Egg Tart: Prepare the Custard Filling: Dissolve sugar in hot water and cool to room temperature. Whisk in evaporated milk, eggs, and vanilla. Strain the mixture and set aside.
Preheat the oven to 375°F (190°C). Position a rack in the lower third of your oven. Place the tart shells into a muffin pan or tart pan. Fill each tart shell three-quarters full with custard. Place into the oven and immediately reduce oven temperature to 350°F (180°C) and bake for 26–29 minutes, until custard is set. (if a toothpick can stand up in it, it’s done). Cool for at least 10 minutes before serving.
Make the Beef Tips and Sauce: Heat the vegetable oil in a large pot over medium-high heat.
Toss beef tips with flour, half the salt, and pepper, then sear until browned, about 4–5 minutes. Remove and set aside.
Reduce heat to medium, cook the onion until tender, about 5–7 minutes. Add mushrooms and garlic, and cook until mushrooms are tender.
Add butter to the pot. Once melted, sprinkle in flour and stir constantly to form a roux. Slowly pour in beef broth while stirring until the sauce thickens.
Return beef tips to the pot and simmer for 8–10 minutes.
Make the Noodles: Boil egg noodles in salted water according to package instructions. Drain well, toss with butter, and season with salt and pepper to taste.
Prepare the House Salad: Combine spring mix, grape tomatoes, cucumber, and red onion in a large bowl. Toss with your favourite salad dressing.
Serve: Plate the beef tips over buttered noodles. Serve with house salad, a cold glass of milk, and a Hong Kong-style egg tart.

Nutrition