Description
Tender rib eye steak cubes sautéed with portobello mushrooms, served over buttery kluski noodles and topped with a rich beef gravy. This comforting meal combines juicy beef tips and flavorful mushrooms with smooth noodles, perfect for a hearty dinner.
Ingredients
Scale
Noodles
- 4 cups water
- 1 package (8 oz) dried Martha Gooch’s Kluski noodles
- 1 teaspoon olive oil (for noodle pot)
- 1 teaspoon salt
- 1/4 stick butter (for cooked noodles, about 2 tablespoons)
Beef and Mushrooms
- 1 rib eye steak (6 oz, can increase for more servings)
- 1 large portobello mushroom (use half of large mushroom)
- 1 teaspoon olive oil
- 2 teaspoons butter
Gravy
- 2 beef bouillon cubes
- 2 cups water (divided for gravy and dissolving bouillon)
- 2 tablespoons corn starch
- 1/4 teaspoon Kitchen Bouquet (for darkening gravy)
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Noodles: Bring 4 cups of water to a boil in a pot. Add the dried kluski noodles, 1 teaspoon of olive oil, and 1 teaspoon of salt. Cook according to package instructions, approximately 8 minutes more than recommended for desired tenderness. Drain noodles.
- Prepare the Rib Eye Steak: In a frying pan over medium heat, cook the rib eye steak to medium-rare doneness. Remove from pan and slice into small cubes about 1/4 inch by 1/4 inch.
- Sauté Mushrooms: Slice the portobello mushroom into 1/4 inch cubes. In a separate frying pan, heat 1 teaspoon olive oil and 2 teaspoons butter over medium heat. Add the cubed mushrooms and sauté for 10 minutes until tender and browned. Add the cubed steak to the mushrooms and keep warm.
- Prepare Beef Broth: Dissolve the beef bouillon cubes in 1/2 cup water by microwaving for 2 minutes. Add this broth to the pan used to fry the steak. Bring to a low simmer and add an additional 1 cup of water, making a total of about 1.5 cups of liquid in the pan.
- Make Cornstarch Slurry: In a small bowl, mix 2 tablespoons corn starch with 1/2 cup cold water until smooth.
- Thicken Gravy: Slowly stir the corn starch slurry into the simmering broth. Gradually increase the heat while stirring to thicken the gravy.
- Finish Gravy: Add 1/4 teaspoon Kitchen Bouquet to darken the gravy. Season with salt and black pepper to taste. Simmer for 1-2 minutes until gravy is glossy and well combined. This yields approximately 2 cups of rich beef gravy.
- Finish Noodles: Melt 2 tablespoons of butter and gently toss the drained noodles in it until fully coated and buttery.
- Assemble and Serve: Plate the buttered noodles, top with the sautéed steak and mushroom mixture, then generously ladle the beef gravy over the top. Serve immediately.
Notes
- The noodles leftover can be used for chicken noodle soup or frozen for future use.
- For added flavor, you can add 1/4 cup of sweet red wine to the gravy during the last few minutes of cooking.
- Adding 1/3 to 1/2 cup of sour cream to the gravy can create a delicious beef tomato sauce alternative instead of traditional brown gravy.
- To serve four, use two rib eye steaks, the entire large portobello mushroom, and double the noodles.
- If using tougher beef like cube roast, slow cook it in the oven for 1-2 hours with beef juice or gravy to tenderize before assembling the dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: beef tips, rib eye steak, kluski noodles, portobello mushrooms, beef gravy, comfort food, sautéed mushrooms, homemade gravy
