Description
The best beef and egg noodles you’ll ever have. Affordable, quick, and yummy! I have to give credit to my grandma. She used to cook this for her 5 kids and then later for all her grandkids.
Ingredients
- 1 pound sirloin steak, cut into 1-inch cubes
- 2 tablespoons butter
- 1 large onion, sliced
- 1 cup beef stock
- 2 bay leaves
- 1 pinch dried thyme
- salt and ground black pepper to taste
- 1 cup frozen peas
- 1 tablespoon cornstarch
- 4 cups egg noodles
Instructions
- Heat a skillet over medium-high heat; cook steak
- working in batches
- until seared and browned on all sides
- about 5 minutes. Transfer seared steak to a plate.
- Melt butter in the same skillet over medium heat and sauté onion until softened
- 5 to 10 minutes. Add steak to onion in the skillet; pour in beef stock and season with bay leaves
- thyme
- salt
- and pepper. Bring to a boil; reduce heat to low
- cover
- and simmer until steak is tender
- about 50 minutes. Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens
- about 10 minutes.
- Meanwhile
- bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water
- stirring occasionally until cooked through but firm to the bite
- about 5 minutes; drain. Serve beef mixture over noodles.
Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 30 mins
Servings: 4