Beef and Noodles
A timeless comfort dish, this savory Beef and Noodles recipe features tender sirloin, earthy mushrooms, and egg noodles tossed in a velvety, rich beef gravy. Satisfying and straightforward, it’s a family favorite perfect for any season.
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Servings: 6
Ingredients
- 2 tablespoons butter
- 1 & 1/4 pounds beef sirloin cut into 1 to 1 & 1/2-inch bite-sized pieces
- 2 tablespoons vegetable oil or olive oil
- 1 teaspoon coarse salt
- 8 ounces dry egg noodles
- 2 teaspoons Worcestershire sauce
- 1 teaspoon freshly cracked black pepper
- 3 cloves garlic minced
- 2 & 1/2 cups low-sodium beef broth
- 8 ounces cremini mushrooms sliced
- 1 small onion diced
- 1/2 teaspoon dried oregano
- 2 tablespoons cornstarch
- 1/4 cup cold water
- Fresh chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente. Drain thoroughly and set aside.
- Meanwhile, lightly season the beef pieces with salt and pepper. Heat the vegetable oil in a large nonstick skillet or Dutch oven over medium heat. Once hot, sear the beef until browned on all sides. Transfer the meat to a large bowl, cover, and keep warm.
- In the same pan, increase the heat to medium-high and melt the butter. Add the diced onion and sliced mushrooms, sautéing for about 5 minutes until the onions soften and the mushrooms turn golden. Sprinkle in the remaining salt, pepper, and oregano. Reduce the heat to low and stir in the minced garlic, cooking for 20 seconds until fragrant. Transfer this mixture to the bowl with the beef. Cover to retain warmth.
- Pour the beef broth and Worcestershire sauce into the skillet, scraping the browned bits from the pan’s surface. Bring to a gentle simmer.
- In a small bowl, whisk together the cornstarch and cold water until smooth. Add the slurry to the skillet, whisking continuously until the sauce thickens.
- Return the beef, mushroom-onion mixture, and cooked noodles to the skillet. Toss to coat evenly in the gravy and heat through.
- Serve hot, garnished with freshly chopped parsley.
Notes
Beef alternatives: While sirloin is ideal, tenderloin, ribeye, or New York strip are excellent substitutes. For a more budget-friendly variation, lean ground beef may be used.
Adjusting sauce consistency: If the gravy becomes too thick, gradually whisk in additional beef broth to achieve the desired texture.
Noodle substitutions: Egg noodles may be replaced with short-cut pasta, or serve the dish over rice, mashed potatoes, or buttered toast.