Easy Beef & Mushroom Noodle Bake
This one pan meal couldn’t be any easier. Simply combine packaged beef tips in gravy with a few common ingredients and you’ll have the main dish on the table in no time.
Items that work well with this recipe
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$20.00 — available on subscriptionThe 7-bone roast is one of the most classic chuck roasts, hearkening back to a time when Americans ate a lot of beef and had plenty of time to cook a roast that required three hours of braising. The 7-bone roast is a cut of beef from the chuck section, featuring a distinctive bone shaped like the numeral “7.” It’s known for its rich flavor and is best suited for slow-cooking methods like braising due to its toughness.
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$22.00 — available on subscriptionBottom Round Rump Roast is a lean cut of beef from the rear end of the cow, specifically from the round primal section. It is best suited for slow cooking methods like roasting or braising to enhance its tenderness and flavor.
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$22.00 — available on subscriptionBeef bottom round steak is a lean and tough cut from the rear of the cow, making it best suited for marinating and cooking methods that tenderize the meat, such as grilling or slow cooking. It is often sliced thinly against the grain for serving, and is commonly used in dishes like tacos and stir-fry.
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$22.00 — available on subscriptionBeef brisket flat, also known as the “first cut,” is a leaner portion of brisket that is rectangular in shape and typically easier to slice. It is ideal for traditional dishes like corned beef and is often favored for its tender texture when cooked properly, usually through slow smoking or braising.
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$22.00 — available on subscriptionThe beef brisket point is the fattier and more flavorful part of the brisket, known for its marbling and tenderness when cooked. It is ideal for slow cooking methods like smoking or braising, which help break down the connective tissue and enhance its rich taste.
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$20.00 — available on subscriptionChuck arm steak is a flavorful cut of beef from the shoulder area of the cow, known for its strong beefy taste. It is typically tough due to connective tissue, making it best suited for slow cooking methods like braising to achieve tenderness.
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$30.00 — available on subscriptionChuck eye beef, often referred to as “the poor man’s ribeye,” is a cut from the upper shoulder of the cow, known for its rich flavor and tenderness. It is a more affordable alternative to ribeye steaks, making it a popular choice for budget-conscious meat lovers.
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$22.00 — available on subscriptionBeef chuck tender roast is a lean cut from the shoulder area that requires slow cooking to become tender. It is often used in pot roasts or braised dishes, as the long cooking time helps break down the connective tissue, resulting in a flavorful and tender meal.
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$28.00 — available on subscriptionThough people in more northern climates are getting wise to the Coulotte cut, don’t expect to go to your supermarket and see a steak by that name in the butcher’s section. Coulotte steak, also known as top sirloin cap steak, is a tender and flavorful cut of beef that comes from the top part of the sirloin. It is best cooked using high-heat methods like grilling or broiling, and should be cooked to medium-rare for optimal tenderness and flavor.
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$22.00 — available on subscriptionEye of round roast is a lean cut of beef from the upper hind leg of the cow, known for its rich flavor but relatively tough texture. It is best cooked slowly to enhance tenderness and is often sliced thinly for serving.
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$28.00 — available on subscriptionBeef fajita meat typically comes from cuts like flank steak or skirt steak, which are flavorful and tender when marinated and cooked quickly over high heat. These cuts are often sliced into thin strips and cooked with onions and bell peppers, making them perfect for serving in tortillas with various toppings.
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$40.00 — available on subscriptionFlank skirt steak is a long, thin cut of beef from the diaphragm area of the cow, known for its robust flavor and slightly tougher texture. It is best cooked quickly over high heat, ideally grilled or pan-seared, and should be marinated for added tenderness and flavor, with slicing against the grain to enhance its chewability.
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$40.00 — available on subscriptionFlank steak is a long, flat cut of beef taken from the abdominal muscles of the cow, known for its intense beef flavor and chewiness. It is best when marinated and cooked quickly at high heat, such as grilling or broiling, and should be sliced against the grain to enhance tenderness.
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$20.00 — available on subscriptionBeef heart is a nutrient-dense organ meat known for its robust, steak-like flavor and lean texture. It is versatile in cooking, suitable for methods like grilling, braising, or stir-frying, and is rich in protein, B vitamins, and iron, making it a healthy addition to meals.
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$40.00 — available on subscriptionInside skirt steak is a flavorful but tough cut of beef that comes from the abdominal muscles of the cow. It is best cooked quickly over high heat, often marinated to enhance tenderness and flavor, and is ideal for dishes like fajitas and stir-fries.
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$28.00 — available on subscriptionBeef kabobs are typically made using tender cuts of beef, such as sirloin, ribeye, or top round, which are cut into cubes for even cooking. The meat is often marinated to enhance flavor and tenderness before being skewered with vegetables and grilled.
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$20.00 — available on subscriptionLiver is a nutrient-dense organ meat known for its rich flavor and is often cooked quickly to maintain tenderness, typically sautéed with onions. Kidneys have a distinct taste and are best prepared by soaking to mellow their flavor, then sautéed or used in stews for added richness.
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$28.00 — available on subscriptionLondon broil is a cooking method rather than a specific cut of beef, typically using tougher cuts like top round or flank steak. The meat is marinated to enhance flavor and tenderness, then cooked quickly under high heat, resulting in a juicy and flavorful steak that is sliced thinly against the grain for serving.
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$10.00 — available on subscriptionMarrow bones are the hollow bones of animals, typically beef, that contain a soft, fatty tissue known as bone marrow. This nutrient-dense substance is prized for its rich flavor and is often roasted or simmered to enhance soups, stews, and sauces, or enjoyed spread on toast.
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$40.00 — available on subscriptionThe New York strip is a tender cut of beef from the short loin section, known for its bold, beefy flavor and moderate marbling, which contributes to its juiciness. It can be cooked using various methods, such as grilling or pan-searing, and is often recommended to be finished in the oven for a perfect crust and juicy interior.