Not much else says comfort on a chilly winter day like beef and noodles. Simple, cheap, and even the pickiest of eaters love it, not to mention it is a great opportunity to use up some of the more unique cuts of beef that you may have in your freezer.
- 1 pound tenderized steak cut into bite sized pieces(minute steak, round steak, etc. Sirloin steak will work as well)
- 1 large onion (diced)
- 2 tbsp butter
- 2 cups beef broth or stock (you may need more than this depending on how much things cook down)
- 2 bay leaves
- 1 tsp thyme
- salt and pepper to taste
- 1 tbsp cornstarch
- 4 cups egg noodles (approx)
- Cut steak into bite sized pieces, or one inch cubes. Heat skillet to med-high and sear all pieces of steak about 5 mins until all sides are browned. You may have to do the steak in two batches depending on the size of your skillet. Transfer seared steak pieces to a plate and set aside.
- Add butter to skillet and melt. Add diced onions and cook 5-10 minutes until onion is tender and translucent. Add seared steak to the skillet with onion, and pour beef broth in. Season with bay leaves, thyme, salt and pepper. Bring mixture to a boil, cover skillet with lid, reduce heat to low and simmer for 50 mins – 1 hour or until steak is tender. Keep an eye on the amount of liquid in the skillet as it simmers. You may have to add additional beef broth during the cooking process if the level gets too low and beef is no longer covered.
- After steak has simmered and is tender, add cornstarch and mix well. (hint…I usually put equal parts cornstarch and water into a small container with a lid and shake to mix forming a sort of “sludge”. Then add this cornstarch “sludge” to the recipe. This prevents lumps and helps with even mixing) Simmer for an additional 10 mins uncovered until mixture thickens.
- Cook egg noodles according to the directions on the package. Serve beef and gravy mixture over egg noodles. DELISH.