I love how this recipe combines everyday ingredients into something so satisfying and cozy. The beef becomes beautifully tender after simmering in savory broth, and the sour cream adds just the right amount of creaminess and tang. Served over soft egg noodles and finished with a sprinkle of parsley, it’s the kind of dish I turn to when I want something that feels like home.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound beef sirloin, cut into bite-sized pieces
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups beef broth
1 cup sour cream
2 cups egg noodles
Salt and pepper to taste
Chopped parsley for garnish
Directions
I start by cooking the egg noodles according to the package instructions. Once they’re done, I drain them and set them aside.
In a large skillet, I heat the olive oil over medium heat. I sauté the chopped onion and garlic until they’re soft and fragrant, about 3–4 minutes.
I increase the heat to medium-high and add the beef pieces, cooking them until browned on all sides.
I pour in the beef broth and bring the mixture to a gentle simmer. I let it cook for 10–15 minutes, until the beef is tender and the flavors have blended.
I reduce the heat to low and stir in the sour cream until the sauce is smooth and creamy. I season everything with salt and pepper to taste.
To serve, I spoon the beef tips and creamy sauce over the warm egg noodles and finish with a sprinkle of chopped parsley.
Servings and timing
This recipe serves 4 and comes together in just 35 minutes—10 minutes of prep and 25 minutes of cook time. Each serving is about 480 calories.
Variations
Sometimes I swap the sirloin for stew meat or chuck roast when I want a slower, more braised texture. I’ve also added sliced mushrooms or a splash of white wine for extra depth. For a slightly richer sauce, I mix in a tablespoon of Dijon mustard or a bit of heavy cream with the sour cream.
Storage/Reheating
Leftovers keep well in an airtight container in the fridge for up to 3 days. When reheating, I warm them on the stovetop or in the microwave, adding a splash of beef broth or water to loosen the sauce if needed. The noodles and sauce both reheat beautifully without losing their texture.
FAQs
Can I use a different cut of beef?
Yes, I’ve used stew meat, chuck, or even leftover roast. Just adjust the simmering time if needed to make sure the meat is tender.
What can I use instead of sour cream?
I’ve swapped in Greek yogurt for a slightly tangier taste, or even cream cheese for a thicker, richer sauce.
Can I make this ahead of time?
Yes, I prepare the beef and sauce ahead, store it in the fridge, and cook fresh noodles when I’m ready to serve.
How do I make the sauce thicker?
If I want a thicker sauce, I stir in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) before adding the sour cream.
Can I add vegetables?
Definitely. I sometimes add mushrooms, peas, or even spinach for extra flavor and nutrition.
Conclusion
Creamy Beef Tips with Egg Noodles is one of those meals I reach for when I want something classic, cozy, and satisfying. It’s easy to prepare, full of flavor, and always a hit with family and friends. Whether I’m making a quick weeknight dinner or something special for a quiet night in, this dish never disappoints.
