Steak tips and egg noodles

Guess I was on a kick back in '07. Here's another steak and carb dish.

Originally posted 12/16/07

As this is a delicious winter meal, it takes 90 minutes start to finish. Worry not, it is quite simple, and you will have lots of time to abandon the food and let it work its magic.
This dish feeds 6-8 people.

You will need:

about 4 slices of bacon, chopped
about 2 lbs sirloin or sirloin steak tip
EVOO
about 1 lb carrots
1 small bunch of celery
1 pk frozen pearl onions
1 container mushrooms, quartered
1/2 bottle red wine (pref. burgundy, or something like it. If you ask at the wine store, they will point you to something cheap, but drinkable)
1 (8-12oz) can beef stock
1 small can Campbell's condensed (double strength?) beef stock
Salt & pepper
orange zest... about 2 tsp
1 lb. wide egg noodles
butter
flour

Preheat oven to 375.

In a dutch oven or heavy oven-proof pot, heat EVOO (1 turn of the pan) and brown chopped bacon over medium heat.
While bacon is frying, start chopping the beef into bite-sized pieces. Salt and pepper beef pieces.
Remove bacon from pan and place on a paper towel lined plate.
Cook 1/3 beef in bacon drippings (HEALTHY!) while continuing to chop up the rest of the beef. Remove cooked beef from pot. This should take about 10 minutes per batch (if you throw too much in, it will only take longer), and pieces should be medium-rare when "done". Add more EVOO to the pan if needed.
When all the beef is cooked, pour the wine into the pot. Bring to a bubble (not a rolling boil) and let the wine reduce (about 5 minutes) while scraping up all the good brown deliciousness from the bottom of the pan.
Add the stock to the pot, return the bacon and beef, and cover. Place in the oven for 90 minutes.

Chop up the carrots and celery. When I chop celery, I just take off the ends and go straight down the bunch, and if I only need half, I stop chopping. The center stalks are often thrown away, which is a shame, because the leaves have a wonderful flavor. So just make your life easy, and your food tasty, and try this method out.

Once the pot has been cooking for an hour(ish), add the carrots and celery to the mix.

With 15 - 20 minutes left, start boiling water to cook the egg noodles. Quarter up the mushrooms (or chop into chunks), and saute in a pan with a little EVOO for 5 minutes. Add the pearl onions to the pan, and cook for an additional 5 minutes, or until onions are warmed through.

When the egg noodles are al dente, drain and add a few tsp of butter so they don't glue together.

Remove pot from oven after about 90 min. of cooking (or whenever the onions are done and the beef looks done) and place over medium-high heat on the stove.
Add the mushrooms, onions and orange zest to the pot.

In the pan that the mush/on were in, melt 1TBS butter over medium heat. Add enough flour to cover the butter and whisk together. Add about 3c. of broth from the beef to the pan, and whisk in more flour... this will create a roux, or gravy of sorts. The more of this you make, the thicker your stew broth stuff will be. So if you want it really gravy-like, add more flour, butter and liquid. If you loathe gravy and all things resembling gravy, skip this bit.
Add whatever amount of roux you made back to the pot. Ladle beef burgundy into bowls over the egg noodles.

Enjoy!