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Beef and Noodles Recipe

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4.3 from 26 reviews

This classic Beef and Noodles recipe features tender beef sirloin pieces and savory mushrooms simmered in a rich, flavorful beef broth sauce, served over perfectly cooked egg noodles. Ready in just 30 minutes, it’s a comforting and hearty meal perfect for family dinners.

Ingredients

Noodles

  • 8 ounces dry egg noodles

Beef and Sauce

  • 2 tablespoons vegetable oil (or olive oil)
  • 1 1/4 pounds beef sirloin, cut into 1 to 1 1/2-inch bite-sized pieces
  • 2 tablespoons butter
  • 1 small onion, diced
  • 8 ounces sliced cremini mushrooms
  • 1 teaspoon coarse salt
  • 1 teaspoon fresh cracked black pepper
  • 1/2 teaspoon dried oregano
  • 3 cloves garlic, minced
  • 2 1/2 cups low-sodium beef broth
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • Fresh chopped parsley, for garnish

Instructions

  1. Cook the noodles: Set a large pot of salted water to boil and cook the egg noodles according to the package directions until al dente. Drain the noodles well and set aside.
  2. Brown the beef: While noodles cook, season the beef pieces lightly with salt and pepper. Heat the vegetable oil in a heavy nonstick skillet or Dutch oven over medium heat. Once hot and shimmering, add the beef and brown on all sides. Remove the beef and transfer to a large bowl; cover to keep warm.
  3. Sauté onions and mushrooms: In the same skillet, increase heat to medium-high and add the butter. When melted, add the diced onions and sliced mushrooms. Sauté until onions are soft and mushrooms are golden brown, about 5 minutes. Season with salt, pepper, and oregano. Reduce heat to low and add minced garlic, cooking until fragrant for about 20 seconds. Transfer this mixture to the bowl with the beef; cover and keep warm.
  4. Prepare the sauce: Add the beef broth and Worcestershire sauce to the skillet, bringing it to a gentle simmer while scraping up browned bits from the bottom of the pan for extra flavor.
  5. Thicken the sauce: In a small bowl, whisk together cornstarch and cold water until smooth. Slowly whisk this slurry into the simmering broth. Continue to simmer, whisking frequently, until the sauce thickens.
  6. Combine all components: Return the browned beef and mushroom-onion mixture to the skillet. Add the cooked noodles as well. Toss everything gently together and warm through over low heat.
  7. Garnish and serve: Serve the beef and noodles immediately, sprinkled with freshly chopped parsley for a fresh herbal touch.

Notes

  • To ensure tender beef, do not overcook when browning; brown quickly on medium heat.
  • Using low-sodium beef broth helps control the saltiness of the final dish.
  • If you prefer a thicker sauce, you can increase the cornstarch slightly, but add gradually to avoid over-thickening.
  • Fresh parsley adds brightness and color to the finished dish—feel free to add more as desired.
  • This dish can be made with olive oil as a substitute for vegetable oil for a different flavor profile.

Find it online: https://recipethrive.com/beef-and-noodles-recipe/