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
Provided by Beth Pierce @smalltownwoman
Categories Beef
Number Of Ingredients 14
Steps:
- 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 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. Continue cooking 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.
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