How to Cook Beef and Noodles

Beef and noodles is a classic dish that can be dressed up for company or served budget style using hamburger or leftover beef. Traditionally made with stew beef, many fans prefer a more tender cut of meat. Even the sauce is a matter of debate. Some epicureans prefer a strogonoff-style dish while others enjoy more hearty beef flavor. Whichever your preference, follow the basics here on how to make beef and noodles and read the additional tips for more alternatives.

Difficulty: Moderate

Instructions

Things You'll Need:

• 1 1/2 lbs. beef, cubed (stew meat or steak)
• 1/2 small onion, finely diced
• 1 to 2 cloves garlic minced
• 1 tsp. Italian seasoning
• 1 tsp. Natures Seasons Seasoning (or beef seasoning)
• 1/2 cup flour (optional)
• 2 tbsp. butter or olive oil
• Salt and pepper
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• Beef and Noodles Mushroom Sauce
• 1 jar of prepared beef and mushroom sauce or homemade sauce as follows:
• 1/2 to 1 (1.25 oz.) pkg. Onion Soup mix
• 1 to 2 Tbsp. Worcestershire sauce
• 2 cups beef broth or
• 1 ½ cups of beef broth and ½ cup of dry red wine or au jus
• 2 to 3 Tbsp. cornstarch or flour
• 8 to 12 oz. fresh or canned mushrooms, sliced
• 1 Bay leaf (optional)
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• Noodles
• 2 Tbsp. butter or olive oil
• 1 Tbsp. oil (in cooking water)
• 1 pkg. quality egg noodles
• Garlic powder, fresh parsley (optional)
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• Alternatives
• 1/2 to 1 cup sour cream (optional)
• 1/2 to 1 can (10.25 oz) cream of mushroom soup (optional)
• 1/2 cup dry red wine (optional)

1. Remove excess fat from beef. Cube beef one inch thick and slice beef against the grain. Season liberally with Italian season, combination season (or garlic, onion powder, salt and pepper). Set aside.

2. Take a large plate or plastic storage bag and add flour, salt and pepper and dredge cubed beef, coating lightly.

3. Lightly brown beef on all sides over medium-low heat, stirring frequently, in a large pre-heated skillet with butter, minced garlic, and onion. Do not overcook. The raw meat needs to simmer with the sauce for flavor. Remove beef from skillet and leave drippings. Lightly saute mushrooms if fresh.

4. Add fresh or prepared beef broth, 1/2-package onion soup mix, Worcestershire and bay leaf. Add wine if desired. Return beef to pan and cover and simmer on low until meat is tender and nearly done—about 20 to 30 minutes.

5. Mix flour or cornstarch with 1/4 cup *cold* water. Stir or shake thickening agent until smooth. Gradually add flour mixture to beef and broth. Stir gently until a thin sauce consistency is visible. Turn up heat to medium-low and simmer for 3 to 5 minutes uncovered, until desired consistency. Beef and noodle sauce will thicken upon standing.

6. Add sour cream or cream of mushroom soup if desired and heat throughout.

7. Cook egg noodles al dente per package instructions. Remove noodles from heat and add enough butter to lightly coat. Garlic powder and parsley is optional.

8. Serve beef and noodles while hot with a little ground pepper, salad and garlic bread.

Tips & Warnings

• Taste test the beef broth mixture halfway through cooking. If you are not adding sour cream or soup, add 1/2 cup of vegetable broth or water if it is too salty. If it is too bland add more onion soup mix or beef flavoring to taste.
• Try steak instead for fantastic beef and noodles. Chuck steak or sirloin, as well as pricer cuts, make good alternatives.
• Prepare beef and noodles in a slow cooker for easy and tasty results. Cook on low for 5 to 6 hours. Brown meat first and include all drippings. Cook noodles separately.

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