Beef and Noodles

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With egg noodles, mushrooms, and sirloin in a rich gravy sauce, this Beef and Noodles recipe is a tried and true comforting classic! Hearty, filling, and simple to prepare, it’s great year-round.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: beef and noodles, beef and noodles recipe, recipe for beef and noodles

Servings: to 6 people

Ingredients

8 ounces dry egg noodles
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

Set a large pot of salted water to boil and cook the noodles according to package directions al dente; drain well.
While the noodles are cooking make the beef. Season the beef with just a touch of salt and pepper. Warm the oil in a heavy nonstick skillet or Dutch oven over medium heat. Once shimmering, brown the beef on all sides, then transfer to a large bowl, cover and keep warm.
In the same skillet, increase the heat to medium-high and add the butter. Once melted, stir in the onions and mushrooms, sautéing until the onions are soft and the mushrooms are golden; approximately 5 minutes. Season with the salt, pepper, and oregano. Reduce the heat to low, then add in the garlic and cook until fragrant, about 20 seconds. Transfer this mixture to the bowl with the cooked beef. Cover again to keep warm.
Add the beef broth and Worcestershire sauce to the skillet. Bring it to a gentle bubble, scraping up any brown bits from the bottom of the skillet.
Combine the cornstarch and water until fully dissolved and smooth, then whisk into the skillet. Simmer until thickened; whisking frequently.
Add the browned beef, mushroom mixture, and cooked noodles to the skillet with the sauce. Toss to combine and warm through.
Serve immediately with a little bit of chopped fresh parsley.

Video

Notes

Switch up the beef. We prefer using sirloin for this recipe, but there are other options. Beef tenderloin, ribeye, or New York strip can be used instead. I've also seen a version made with lean ground beef for a cheaper option.

Loosen the gravy. If the gravy becomes too thick, just whisk in a bit more broth to loosen it up. A little at a time to get the desired consistency.

Use a different base. The egg noodles can be swapped for any short pasta, if preferred. Alternatively, you can serve the meat and gravy over mashed potatoes, rice, or even toast.

Nutrition