What you’ll need:
- 1 package of wide egg noodles
- 3 packages of au jus gravy mix
- 9 cups of hot water
- 3 medium onions cut into 1/4 or smaller
- 1 1/2 TBS of cornstarch
- Several pounds of sirloin steak tips (usually 3-4 lbs). Trim fat and cut into 1” cubes
In a large stock pot: Combine
- 3 packages of au jus gravy mix and 9 cups of hot water, whisk together until dissolved
- 3 medium onions cut into 1/4 or smaller
- Sirloin steak tips
*Add all ingredients to the stock pot with the gravy mix. Add a few drops of cooking oil and bring to a boil. Reduce temperature to low and let this cook for several hours until the meat is tender.
*After the meat is cooked and tender, mix 1 1/2 TBS of cornstarch in a 1/2 cup of water to thicken and slowly stir. If it gets too thick, add more water until the desired thickness is reached.
*In a separate pot, cook wide egg noodles as directed on package until tender.
*You can serve over the noodles or add the noddles to the beef mixture and serve with mashed potatoes.
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