Creamy Beef Tips with Egg Noodles Recipe | Quick & Easy Meal

If there’s a dish that wraps you up in comfort from the very first bite, it’s a big bowl of Creamy Beef Tips with Egg Noodles. Imagine tender, well-seared beef bathed in a silky mushroom-onion gravy, finished with a gentle swirl of sour cream and a splash of cream, and ladled over buttery egg noodles. It’s cozy, satisfying, and wonderfully old-fashioned in the best way. In this recipe, you’ll learn exactly how to coax deep flavor from simple ingredients—how to get that golden sear on the beef, how to build a velvety sauce, and how to bring it all together so every forkful feels like a hug. Expect straightforward steps, friendly guidance, and a meal that’s equally at home on a weeknight table or served to friends on the weekend.

Reasons You’ll Fall for These Creamy Beef Tips and Noodles

This dish is the definition of hearty-meets-elegant. The beef turns succulent thanks to a hot sear and a gentle simmer, while the sauce, with its layers of onion, mushroom, and a whisper of Dijon and Worcestershire, feels luxuriously creamy without being heavy. Egg noodles catch the sauce beautifully, making each bite balanced and comforting. It’s the kind of recipe that tastes like you cooked for hours, even though it moves quickly once you have everything chopped and ready. Best of all, it’s endlessly adaptable—swap the mushrooms, add herbs, or adjust richness to your taste.

What You’ll Need: Ingredients for Creamy Beef Tips with Egg Noodles

• 1.5 lb (680 g) beef sirloin tips or steak tips – Tender and flavorful; ideal for quick searing and a short simmer.
• 1 teaspoon kosher salt, plus more to taste – Seasons the beef and balances the sauce.
• 1/2 teaspoon freshly ground black pepper – Adds gentle warmth and depth.
• 2 tablespoons unsalted butter – Helps brown mushrooms and build a rich base for the roux.
• 1 tablespoon olive oil – Raises the searing temperature and prevents butter from burning.
• 1 medium yellow onion, thinly sliced – Sweetens and rounds out the savory sauce.
• 8 oz (225 g) cremini or button mushrooms, sliced – Bring earthiness and umami to the gravy.
• 3 cloves garlic, minced – Adds aromatic depth without overpowering.
• 2 tablespoons all-purpose flour – Thickens the sauce and gives it that silky body.
• 2 cups (480 ml) low-sodium beef broth – The savory backbone of the gravy; low-sodium offers more control.
• 2 teaspoons Worcestershire sauce – Boosts savoriness and complexity.
• 1 teaspoon Dijon mustard – Brightens the sauce with a subtle tang.
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh) – Adds gentle herbal notes that complement the beef.
• 3/4 cup (180 g) sour cream, room temperature – Creates the classic creamy finish with mild tang.
• 1/2 cup (120 ml) heavy cream, room temperature – Enriches the sauce for a velvety texture.
• 12 oz (340 g) wide egg noodles – The perfect base; tender, buttery, and great at soaking up sauce.
• 2 tablespoons chopped fresh parsley (optional) – Adds color and freshness at the end.
• 1 tablespoon butter (for the noodles) – Lightly coats the noodles so they stay glossy and flavorful.
• Optional: 1/2 teaspoon smoked paprika – A gentle smokiness that plays beautifully with the beef.

How to Make It: A Step-by-Step Guide

1. Pat dry and season the beef. Cut sirloin tips into 1 to 1.5-inch pieces. Pat dry thoroughly with paper towels (this is key for good browning). Season with salt, pepper, and, if using, smoked paprika. Set aside while you prep the vegetables.
2. Preheat the pan for a proper sear. Set a large heavy skillet or Dutch oven over medium-high heat. Add the olive oil and 1 tablespoon of the butter. When the fat is shimmering and just beginning to smoke, it’s ready.
3. Brown the beef in batches. Add a single layer of beef, without crowding. Sear 2 to 3 minutes per side until deep golden-brown. Transfer to a plate and repeat with the remaining beef. Don’t rush this step—browning builds flavor.
4. Sauté onions and mushrooms. Lower heat to medium. Add the remaining 1 tablespoon butter, then the onion and mushrooms with a small pinch of salt. Cook, stirring occasionally, 6 to 8 minutes until the onions soften and mushrooms release their juices and start to brown.
5. Stir in garlic. Add the minced garlic and cook 30 to 45 seconds until fragrant, stirring so it doesn’t scorch.
6. Make the roux. Sprinkle the flour over the vegetables. Stir and cook 1 to 2 minutes to remove raw flour taste. The mixture will look pasty and cling to the vegetables.
7. Build the sauce. Gradually whisk in the beef broth, scraping up any browned bits from the bottom (those bits are flavor gold). Stir in Worcestershire, Dijon, and thyme. Bring to a gentle simmer; the sauce will start to thicken.
8. Return the beef and simmer briefly. Add the seared beef and any accumulated juices back to the pan. Reduce heat to medium-low and simmer 8 to 12 minutes, stirring occasionally, until the beef is tender and the sauce coats the back of a spoon.
9. Cook the egg noodles. While the sauce simmers, bring a large pot of salted water to a boil. Cook noodles according to package directions until just tender. Reserve about 1/2 cup of the starchy cooking water, then drain. Toss noodles with 1 tablespoon butter and a splash of cooking water to keep them supple.
10. Finish with dairy the right way. In a small bowl, whisk together the sour cream and heavy cream. Turn off the heat under the beef, then whisk a ladle of hot sauce into the dairy to temper it. Stir the tempered mixture back into the pan. Keep it below a simmer to prevent curdling. Taste and adjust seasoning.
11. Serve and garnish. Pile egg noodles into bowls, spoon the creamy beef tips over top, and finish with chopped parsley. If the sauce seems too thick, loosen with a splash of noodle water or broth; if too thin, let it rest a few minutes—it will thicken as it stands.

Timing and Prep: What to Expect

• Prep time: 20 minutes (trimming beef, slicing onions and mushrooms, mincing garlic)
• Cook time: 35 to 45 minutes (searing, sautéing, simmering, boiling noodles)
• Total time: 55 to 65 minutes
• When it’s ready: The sauce will be glossy and coat a spoon, the beef will be tender but still juicy, and the noodles will be soft yet springy. Once the dairy is stirred in and the seasoning is spot-on, you’re ready to ladle and serve.

Make-ahead note: You can sear the beef and sauté the vegetables a few hours in advance; finish the sauce and noodles right before serving for the best texture.

Cook Like a Pro: Tips for Stellar Results

• Dry beef = better sear. Moisture is the enemy of browning. Pat the beef thoroughly before it hits the hot pan.
• Work in batches. Crowding cools the pan and steams the meat. Brown in two or three batches for deep color and flavor.
• Scrape up the fond. Those browned bits stuck to the pan are pure umami. Use your broth to deglaze and pull every bit into the sauce.
• Temper the dairy. Warm the sour cream and cream with a ladle of hot sauce before incorporating. Never boil after adding dairy.
• Use starchy noodle water. A small splash can rescue a sauce that’s a touch too thick and helps it cling to the noodles.
• Balance the flavors. A tiny squeeze of lemon or extra Dijon can lift richness if the sauce tastes too heavy. For more savoriness, add a dash more Worcestershire.
• Choose your cut wisely. Sirloin tips are quick and tender. If using chuck or stew meat, plan a longer, gentler simmer until tender.
• Finish with fresh herbs. A handful of parsley or chives at the end adds brightness and color.

Nutritional Snapshot (Approximate per Serving)

Estimated for 6 servings. Values will vary with ingredient brands and exact portions.

Note: Reduce fat by using light sour cream and halving the heavy cream; increase fiber by choosing whole-grain egg noodles.

FAQs: Your Questions, Answered

Can I use a different cut of beef?

Yes. Sirloin tips are fast and tender, but chuck or stew meat works too—just simmer longer (45 to 75 minutes) until fork-tender. You can also use thinly sliced flank or ribeye for an even quicker cook, reducing simmer time.

How can I make this gluten-free?

Use a 1:1 gluten-free flour blend for the roux and choose gluten-free noodles. Ensure your Worcestershire is gluten-free, or substitute tamari plus a splash of fish sauce for similar depth.

Can I lighten the sauce without losing creaminess?

Try half Greek yogurt and half light sour cream, and swap half the heavy cream for milk. Keep the heat low to prevent curdling, and add a bit more Dijon or lemon to keep flavors bright.

Parting Thoughts: Bringing Comfort to the Table

Creamy Beef Tips with Egg Noodles is one of those dishes that welcomes everyone to the table. It’s warm, deeply flavorful, and wonderfully satisfying—yet simple enough that you can make it on a weeknight without stress. With a few smart techniques—like a good sear, patient sautéing, and gentle tempering—you’ll turn familiar ingredients into something memorable. Whether you’re cooking for family, hosting friends, or treating yourself after a long day, this is comfort food that never fails to delight. Serve it up, pass the bowls around, and enjoy the smiles that follow. That’s the joy of cooking: a little care, a bit of time, and a meal that brings people closer.