Beef and Noodles

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, how do you make beef and noodles, how to make beef and noodles, what to serve with beef and noodles

Prep Time 10

Cook Time 25

Servings servings

Calories 693kcal

Author Beth Pierce

Ingredients

2 tablespoons vegetable oil
1¼ 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 dried marjoram
½ teaspoon dried thyme
8 ounces egg noodles
2½ cups low sodium beef broth
2 teaspoons Worcestershire sauce
2½ tablespoons cornstarch
Salt and pepper to taste
1 teaspoon chopped 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

If the gravy becomes too thick, whisk in a little more beef broth until it reaches the desired consistency. Remember, the key is to add a little at a time.
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 refrigerator for up to 3 days. Reheat in the microwave at a reduced power or on the stovetop on low.
Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat in the microwave at reduced power or on the stovetop on low.

Nutrition