Beef and Noodles
×Category: Main Courses | Type: Beef | Servings: 4 | By: RecipeGadget
Protein 40g • Carbs 50g • Fat 30g • 650 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
Creamy beef and noodles using left over steak.
Ingredients
- Wide Egg Noodles: 8 Oz
- Vegetable Oil: 2 TBSP
- Beef Steaks, Sirloin (Bite Sized): 1 Lbs, 4 Oz
- Unsalted Butter: 2 TBSP
- Yellow Onion (Diced, Small): 1 Each
- Cremini Mushrooms (Sliced): 8 Oz
- Kosher Salt: 1 TSP
- Black Pepper (Ground): 1 TSP
- Oregano (Dried): 1/2 TSP
- Garlic Cloves (Minced): 3 Each
- Low Sodium Beef Broth: 2 1/2 Cup
- Worcestershire Sauce: 2 TSP
- Cornstarch: 2 TBSP
- Cold Water: 1/4 Cup
- Parsley (Chopped, Fresh, Optional, Garnish): 1/2 TBSP
Instructions
- For the noodles:
- Cook the wide egg noodles according to package instructions.
- Drain and set aside.
- For the beef and mushroom mixture:
- Heat vegetable oil in a large skillet over medium-high heat.
- Add the beef steaks and cook until browned, about 5 minutes.
- Remove the beef from the skillet and set aside.
- In the same skillet, melt unsalted butter.
- Add the yellow onion and cremini mushrooms, season with kosher salt, black pepper, and oregano.
- Cook until the vegetables are softened, about 5 minutes.
- Add minced garlic cloves and cook for another 1-2 minutes.
- Pour in low sodium beef broth and Worcestershire sauce.
- In a small bowl, mix cornstarch with cold water to create a slurry.
- Stir the slurry into the skillet and bring to a simmer.
- Add the cooked beef back to the skillet and simmer for 5-10 minutes until the sauce thickens.
- To serve:
- Serve the beef and mushroom mixture over the cooked wide egg noodles.
- Garnish with chopped parsley before serving.
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