Tender chunks of sirloin steak are smothered in a luxurious brown gravy and served on top of a bed of egg noodles in this old-fashioned beef and noodles dinner. This Beef And Noodles Recipe is a must-try for any family.
I was still craving some hearty comfort food, so I created this beef and noodles dinner with a hearty beef gravy slathered over a bed of egg noodles as a spin on beef stroganoff. This is a hearty meal that the whole family will enjoy.
WHAT IS BEEF AND NOODLES
Tender steak cuts are smothered in a luxurious sauce and served over tender egg noodles. The sauce’s foundation is a simple old-fashioned brown gravy, just like your grandmother used to make.
However, I add fresh sage, Worcestershire sauce, and a dash of soy sauce to amp up the flavor. This savory combination elevates the gravy to new heights!
BEST CUT OF STEAK FOR BEEF AND NOODLES
Sirloin steak is the best choice for this delectable recipe. It is not worthwhile to spend more money at the grocery store on a more expensive cut of steak because the steak chunks will be cooked well done.
The steak is also not braised in liquid long enough to justify a cheaper cut like round steak or chuck, as they will never become tender enough during the short cooking time.
This recipe works best with sirloin steak. Because the steak is cut into small chunks, lean meat, such as sirloin, is ideal.
When a steak has too much fat, some chunks will inevitably be overly fatty when bitten into. This type of meal works best when each bite is consistent.
- Other tender cuts of steak, such as sirloin, can be used in place of the sirloin. I would steer clear of tough cuts like chust roast.
- Olive oil, canola oil, or another vegetable oil can be used as a cooking oil.
- Beef broth – Beef stock is also an option. If you are sensitive to salt, I recommend using a low sodium beef broth, which allows you to control how much salt is added.
- Worcestershire sauce (Worcestershire sauce)
- The soy sauce
- Fresh sage – Other fresh herbs, such as rosemary and thyme, can be substituted.
- Regular egg noodles or any other pasta noodle, such as fettuchini, can be used. You get extra points if you make your own homemade noodles.
HOW TO MAKE BEEF AND NOODLES
- Three steps are required to make this simple recipe. Prepare the noodles, sear the steak, and prepare the gravy. Isn’t it obvious? While you sear the beef and make the gravy, the noodles can be boiled in a large pot. Simply follow the cooking instructions on the package.
- Begin by searing the steak in a large skillet over medium-high heat with cooking oil. Allow the steak to sear in the pan for a few minutes before turning it over to brown on both sides. Allowing a few pieces to char slightly adds great texture.
- The gravy is the next step. To begin, make a roux, which is a mixture of butter and flour cooked in a saucepan over low heat. To prevent the flour from burning, whisk the roux for three minutes.
- Liquid can be added at this point. Dribble in the beef broth a little at a time, stirring thoroughly before adding more. Repeat until all of the beef broth, soy sauce, and Worcestershire sauce has been incorporated. Finally, season with sage, salt, and pepper to taste. Allow the gravy to thicken for 10 minutes, or until it coats the back of a spoon.
- Your hearty dinner is now ready to be assembled. Combine the beef steak and gravy in a mixing bowl, then slather the gravy and beef mixture on top of a plate of egg noodles.
HOW DO YOU THICKEN BEEF AND NOODLES?
By incorporating flour into the gravy mixture. Add one tablespoon of flour to the mixture and continue to whisk until the gravy thickens. If necessary, add more.
TIPS FOR MAKING THIS RECIPE
- Searing the steak not only enhances the flavor of the meat, but it also enhances the flavor of the gravy, so make sure to get a nice brown crust on the steak. This is my all-time favorite searing skillet.
- It is critical to slowly incorporate the liquid into the butter and flour mixture when making the gravy. If you pour in too much too quickly, you may end up with lumpy gravy.
- Finally, if your gravy is too thin, simply simmer it for a longer period of time. As it simmers, it thickens. If your gravy becomes too thick, all you have to do is dribble in some water or beef broth to thin it back out. Don’t worry, the gravy consistency is easily corrected.
HOW TO CUSTOMIZE THIS BEEF AND NOODLES RECIPE
The great thing about this recipe is how simple it is to adapt. Some obvious modifications would be to add 8 ounces of mushrooms, an onion, or to change the noodles to your preferred style of pasta.
Furthermore, if you enjoy garlic, a few cloves or garlic powder will work well in this dish.
If you don’t like the flavor of sage, you can substitute rosemary, thyme, or even a bay leaf. Alternatively, there is no harm in omitting fresh herbs entirely.
Although I believe this recipe is best when made with tender beef steak, it could also be made with ground beef. Also, if you want a creamier sauce, add a little sour cream for some extra tang.
Although this is a “beef and noodles” recipe, there is no reason why it couldn’t be served over fluffy mashed potatoes instead. It’d be delicious on top of my French onion mashed potatoes!
- This recipe can be made with a variety of beef cuts. Sirloin, Flank, Ribeye, and Tenderloin are more tender cuts of meat that can be cooked on the stove top.
- Mushrooms add a nice flavor to this dish; I sauté them in a separate pan and then stir them in at the end.
- Frozen vegetables can also be added at the end.
- Consider using low sodium broth/soy sauce in this recipe to reduce the sodium. The bouillon can also be left out (although it does add a great depth of flavor).
- Instead of using bagged shredded cheese, shred the cheese from a block. It melts and tastes much better as a result.
Frequently Asked Questions
Yes, pasta can be cooked in beef broth. However, unless you’re making pasta in brodo, a traditional Italian soup consisting of pasta cooked in broth, you don’t need to. The aroma and flavor difference is far too subtle and far less than most food writers claim.
Stir peas and cornstarch into steak mixture; cook uncovered for 10 minutes, or until liquid thickens. A large pot of lightly salted water should be brought to a boil. Cook egg noodles in boiling water for 5 minutes, stirring occasionally, until cooked through but firm to the bite; drain. Serve the beef mixture on top of the noodles.
Seasonings such as cinnamon, star anise, white pepper, red chile flakes, curry powder, or even cumin can add depth and make instant ramen taste more authentic. There is no right or wrong answer here; simply use what you like and don’t be afraid to mix it up.
Cook, scraping the pan with a wooden spoon to loosen any browned bits, over medium-high heat. Combine the beef, beef broth, and bay leaves in a mixing bowl. Bring to a boil, then lower to a low heat. Cook, covered, for 1 1/2 hours, skimming broth occasionally, until the beef is tender.