Beef tips are known as usable trim in butchery jargon. It’s the meat left over after a butcher trims a subprimal cut, such as rib, sirloin or chuck. A package of beef tips always come from the same cut — they’re not a melange of mystery beef — so they have a consistent taste and tenderness. Serve beef tips with a starch for a convenient and substantial meal. Stroganoff is the most well-known version of beef tips and noodles, but add your own ingredients to improve on the classic.

Things You'll Need

Tap the beef tips three to four times with a meat mallet to tenderize them. Season the beef to taste, or marinate the beef for 30 minutes in the marinade of your choice.

Heat a couple tablespoons of butter or olive oil in a wide skillet over medium heat. Saute the beef tips until golden brown on both sides, stirring occasionally, for three to four minutes. Plate the beef tips and set them aside.

Add 1 to 2 tablespoons of butter to the pan and add the sauce ingredients. Beef stroganoff calls for sliced button mushrooms and sauteed onions. Add minced garlic, sliced bell peppers or other ingredients to make the sauce your own.

Saute the vegetables until soft and caramelized, about five to 10 minutes, then sprinkle about 1 tablespoon of flour in the pan. Stir the flour, fat and vegetables together and cook until the flour browns, about five minutes.

Pour about 1 cup of beef broth in the pan and scrape the bottom with a wooden spoon. Return the beef tips to the pan and bring the broth to a simmer.

In another pot, cook the noodles to al dente. Drain and toss them with butter or olive oil while the sauce simmers and the beef heats through.

Add an equal amount of sour cream as broth to the sauce and stir it in. Or add half as much heavy cream as broth instead of sour cream if you like.

Season the sauce with kosher salt and freshly ground black pepper to taste and finish with freshly chopped herbs. Arrange the noodles on a plate and spoon the sauce and beef over them to serve.