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Beef and Noodles with Mushrooms Recipe

  • Author: Sophia

Ingredients

Scale

    • For the Beef & Marinade (Optional, but recommended for tenderness):

        • 1.5 lbs (680g) boneless beef sirloin, chuck roast, or round steak, trimmed of excess fat and cut into 1-inch cubes or 1/4-inch thick strips against the grain.

        • 1 tablespoon soy sauce (low sodium recommended)

        • 1 teaspoon cornstarch

        • 1/2 teaspoon black pepper

    • For Sautéing & Sauce:

        • 2 tablespoons olive oil, divided

        • 1 tablespoon unsalted butter

        • 1 large yellow onion, chopped

        • 3–4 cloves garlic, minced

        • 1 pound (450g) cremini mushrooms (baby bellas), sliced (or a mix of your favorite mushrooms like shiitake, button, or oyster)

        • 1/4 cup all-purpose flour (or 2 tablespoons cornstarch mixed with 2 tablespoons cold water for a gluten-free option)

        • 4 cups (32 oz / 950 ml) rich beef broth (low sodium preferred)

        • 1 tablespoon soy sauce (or tamari for gluten-free)

        • 1 tablespoon Worcestershire sauce

        • 1 teaspoon Dijon mustard (optional, for depth)

        • 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)

        • Salt and freshly ground black pepper to taste

    • For the Noodles & Finishing:

        • 12–16 ounces (340-450g) wide egg noodles (or your preferred type of pasta)

        • 1/4 cup sour cream or heavy cream (optional, for extra richness and creaminess)

        • 2 tablespoons fresh parsley, chopped (for garnish)

        • Freshly grated Parmesan cheese for serving (optional)

Instructions

    1. Prepare and Marinate the Beef (Optional but Recommended):

        • If using, place the cut beef pieces in a medium bowl. Add 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1/2 teaspoon black pepper. Toss to coat evenly. Let the beef marinate for at least 15-20 minutes at room temperature (or up to an hour in the refrigerator). This step helps to tenderize the beef and adds a layer of flavor.

    1. Sear the Beef:

        • Heat 1 tablespoon of olive oil in a large Dutch oven, heavy-bottomed pot, or deep skillet over medium-high heat.

        • Once the oil is shimmering hot, add the beef in a single layer, being careful not to overcrowd the pan (work in batches if necessary). Sear the beef for 2-3 minutes per side, until nicely browned. The goal is to develop a rich brown crust for flavor, not to cook it through at this stage.

        • Remove the seared beef from the pot with a slotted spoon and set aside on a plate.

    1. Sauté Aromatics and Mushrooms:

        • To the same pot, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Reduce heat to medium.

        • Add the chopped onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally.

        • Add the minced garlic and cook for another minute until fragrant.

        • Add the sliced mushrooms to the pot. Cook, stirring occasionally, for 8-10 minutes, or until the mushrooms have released their liquid, the liquid has evaporated, and the mushrooms are nicely browned and tender. Season lightly with salt and pepper during this process to help draw out moisture.

    1. Build the Sauce:

        • Sprinkle the all-purpose flour over the cooked mushrooms and onions. Stir constantly and cook for 1-2 minutes to cook out the raw flour taste. This will create a roux to thicken the sauce.

        • Gradually whisk in the beef broth, a little at a time, ensuring there are no lumps.

        • Stir in 1 tablespoon soy sauce, Worcestershire sauce, Dijon mustard (if using), and dried thyme. Bring the sauce to a gentle simmer, scraping up any browned bits (fond) from the bottom of the pot – this is packed with flavor!

    1. Simmer the Beef:

        • Return the seared beef (and any accumulated juices from the plate) to the pot with the sauce.

        • Reduce the heat to low, cover the pot, and let it simmer gently for at least 45 minutes to 1.5 hours, or until the beef is tender. The exact simmering time will depend on the cut of beef used (chuck roast will need longer, sirloin less). Stir occasionally. If the sauce becomes too thick, add a little more beef broth or water.

        • Taste the sauce and adjust seasonings (salt, pepper, soy sauce) as needed.

    1. Cook the Egg Noodles:

        • About 15-20 minutes before the beef is ready, cook the egg noodles according to package directions in a separate large pot of salted boiling water until al dente.

        • Drain the noodles well. You can toss them with a touch of butter or olive oil to prevent sticking if desired.

    1. Finish and Serve:

        • Once the beef is tender, if you’re using sour cream or heavy cream for extra richness, stir it into the beef and mushroom sauce off the heat. Do not let it boil rapidly if using sour cream, as it can curdle.

        • Serve the Beef and Noodles with Mushrooms immediately. There are two common ways to serve:

            • Ladle the beef and mushroom sauce generously over a bed of cooked egg noodles.

            • Alternatively, you can add the drained cooked noodles directly to the pot with the beef and sauce, tossing gently to coat everything. This allows the noodles to soak up more of the sauce.

        • Garnish generously with fresh chopped parsley and a sprinkle of Parmesan cheese (if desired).

Nutrition

  • Serving Size: one normal portion
  • Calories: 550-650

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Find it online: https://vintagecooks.com/beef-and-noodles-with-mushrooms-recipe/