BEEF AND NOODLES

RECIPE :

Quick and Delicious Beef and Noodles is a homemade culinary gem that brings together an array of flavors for a satisfying and comforting meal. Whether you’re sharing it with family or enjoying it as a solo treat, this dish promises a delightful and memorable dining experience. Gather your ingredients, prepare your Beef and Noodles, and savor the homemade goodness in every bite.

Beef and Noodles

“Indulge in a speedy and delectable Beef and Noodles recipe that’s free from canned soup and bursting with flavor. “

INGREDIENTS:

• 2 tablespoons vegetable oil
• 1 ¼ lbs. beef steak cut in bite size pieces (see notes)
• 2 tablespoons butter
• 1 medium onion chopped
• 16 ounces white button mushrooms halved
• 3 cloves garlic minced
• ½ teaspoon marjoram
• ½ teaspoon dried thyme leaves
• 8 ounces egg noodles
• 2 ½ cups low sodium beef broth
• 2 teaspoons Worcestershire sauce
• 2 ½ tablespoons cornstarch
• Salt and pepper to taste
• 1 teaspoon chopped fresh parsley

INSTRUCTIONS:

1. In a heavy skillet or Dutch oven, heat vegetable oil over medium heat. Brown the beef on both sides until it develops a nice sear. Once browned, remove the beef from the skillet and place it on a plate. Cover the plate to keep the beef warm.
2. In the same skillet, melt the butter over medium-high heat. Add the onions and mushrooms, cooking until the onions become soft and the mushrooms turn a golden brown color, which should take about 7-8 minutes.
3. Reduce the heat to low. Add the garlic, marjoram, and thyme to the skillet, and cook for 1 minute while stirring to infuse the flavors.
4. Plate the cooked mushrooms, onions, and spices, and cover them to keep them warm.
5. While maintaining low heat in the skillet, boil the noodles according to the package directions. Once cooked, drain the noodles well.
6. Pour the beef broth and Worcestershire sauce into the skillet. Bring it to a low boil while scraping the bottom of the skillet to release all those flavorful brown bits. In a separate container, mix the cornstarch with 1/4 cup of cold water, and then whisk it into the skillet. Simmer the mixture until it thickens, whisking frequently.
7. Return the beef and mushroom mixture back to the skillet, warming it for an additional 2-3 minutes. Season the dish with salt and pepper to taste.
8. Serve this flavorful mixture over the cooked egg noodles and sprinkle with chopped fresh parsley.