Make this easy homemade Beef and Noodles recipe with mushrooms, onions, garlic, and gravy. This no canned soup recipe is done from start to finish in less than 35 minutes
Course main meal beef
Cuisine American
Keyword beef and noodles recipe, crock pot beef and noodles, how to make beef and noodles, what to serve with beef and noodles
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Servings 4servings
Calories 693kcal
Author Beth Pierce
Ingredients
2tablespoonsvegetable oil
1 ¼lbs.beef steak cut in bite size piecessee notes
2tablespoonsbutter
1medium onion chopped
16ounceswhite button mushrooms halved
3clovesgarlic minced
½teaspoonmarjoram
½teaspoondried thyme leaves
8ouncesegg noodles
2 ½cupslow sodium beef broth
2teaspoonsWorcestershire sauce
2 ½tablespoonscornstarch
Salt and pepper to taste
1teaspoonchopped fresh parsley
Instructions
Heat vegetable oil in a heavy skillet or Dutch oven over medium heat. Brown the beef on both sides. Remove the beef from the skillet and plate. Cover to keep warm.
Melt the butter in the skillet over medium high heat. Add the onions and mushrooms cooking until the onions are soft and the mushrooms are golden brown; approximately 7-8 minutes. Reduce the heat to low. Add the garlic, marjoram, thyme cooking for 1 minute while stirring. Plate the mushrooms, onions, and spices. Cover to keep warm.
Meanwhile boil the noodles according to package directions and drain well.
Add the beef broth and Worcestershire sauce to the skillet. Bring it to a low boil while scraping the bottom of the skillet to get all those brown bits. Mix the cornstarch with 1/4 cup cold water and whisk into the skillet. Simmer until thickened; whisking frequently.
Add the beef and mushroom mixture back to the skillet warming for 2-3 minutes. Season with salt and pepper to taste. Serve over the cooked egg noodles and sprinkle with chopped fresh parsley.
Notes
Use a lean tender cut of beef like tenderloin, petite shoulder, ribeye, or strip. For a more frugal choice use ground beef or ground turkey.
If the gravy becomes to thick simply whisk in a little more beef broth until desired consistency. Remember the key is a little at a time.
Use white button or cremini mushrooms.
Scrap to get those delicious brown bits of flavor off the skillet and into the gravy.
Serve over egg noodles, rice, mashed potatoes, or even toast.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at a reduced power or on the stovetop on low.
I do not recommend freezing this as the texture of mushrooms changes after being frozen.