Beef and Noodles
An easy, comforting dish using pantry ingredients! Tender beef, the most delicious mushroom, beef sauce and buttery egg noodles.
Servings: 6
Ingredients
- 1 tbsp olive oil
- 16 oz (1lb) beef sirloin steaks, cut into cubes can also use beef stew meat
- 1 small white onion, chopped into large chunks
- 1 tbsp kosher salt if using regular table salt, use 1 tsp
- 2 tsp fresh cracked pepper
- 1/4 cup flour
- 3 cups water
- 1 1/2 tbsp beef flavored better than bouillon paste
- 2 cups sliced mushrooms, rinsed
- 6 oz egg noodles
- 3 tbsp salted butter
- fresh parsley for garnish
Instructions
- In a large dutch oven over medium heat, add the olive oil, cubed beef, onions, salt and pepper. Cook until meat is lightly browned and cooked through. About 5-7 minutes. Then add in the flour. Stir to coat the beef and keep stirring so not to burn flour. Cook for 2 minutes. Next, add in your water, beef bouillon paste and mushrooms. Give it a stir to fully combine and bring to a boil. Once a boil is reached, put the lid on and reduce heat the low. Let simmer for 35-40 minutes to allow flavors to combine and beef to tenderize.
- While the beef is cooking, bring a large pot of heavily salted water to a boil for noodles. Cook noodles to desired tenderness. I usually will let the water boil until I know the beef will be done in 10 minutes or so. To get things done at the same time.
- Once noodles are done, drain them and return to large pot. Add the butter and stir until melted.
- Plate the noodles and top with beef mixture. Sprinkle with parsley if desired.
Notes
- If you don't have this brand of bouillon paste, no worries. Just use 3 cups of your favorite beef broth.
- The beef sauce should be thinner than a gravy but not too runny. If you need to make it thicker, take a measuring cup and remove about a cup of the sauce. Then add in 1 tbsp flour and whisk until no clumps. Return that mixture to the dutch oven and stir. Repeat if necessary. Mine comes out perfect with the 1/4 cup.