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Creamy Beef and Noodles

published about 1 hour ago

Credit: Photo: Eric Kleinberg; Food Styling: Kristina Vanni

There’s something so comforting about a warm bowl of creamy beef and noodles. It feels like a hug at dinnertime and can be whipped up in under an hour. It’s a classic dish with many variations calling for various cuts of beef and different types of noodles. For me, the secret to keeping this recipe quick and easy while still maintaining the home-cooked memories is using frozen egg noodles.

Most of us are familiar with the dried egg noodles available on store shelves, but the homemade-style egg noodles available in the freezer section of the grocery store are a hidden gem. You cook them in boiling water just as you would any other noodle, but the result tastes like they were made from scratch. Give them a try; I promise you will be hooked too.

These thick and decadent noodles are tossed with a creamy beef mixture made with sliced sirloin steak and mushrooms in a sour cream sauce. To up the ante on the sauce, I like to deglaze the pan with a generous splash of red wine and then add a dash of Dijon mustard. Some fresh thyme brings additional flavor, and a sprinkle of chopped fresh parsley adds splash of color and freshness. In the end, this dish feels like it was made for a special occasion even though it is easy enough for a weeknight meal .

How Do You Thicken Beef and Noodles?

To thicken the sauce for beef and noodles, whisking in just a tablespoon of flour does the trick.

How Long Do You Boil Stew Meat?

This recipe calls for sliced sirloin steak , but it can be prepared with stew meat following instructions below:

• Cut stew meat into thin slices.
• Cover and allow the meat to simmer for about two hours in the wine and broth mixture. (You might need to add additional broth if the liquid level gets low.)
• Once the meat has become tender, proceed with the recipe and add the sour cream and Dijon mustard.

Can You Freeze Beef and Noodles?

Beef and noodles can be frozen in an airtight container for up to two months. Upon thawing and reheating, add a bit of beef broth to help revive the creamy sauce.

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Beef and Noodles

Yield Serves 4 to 6

Prep time 10 minutes

Cook time 25 minutes to 35 minutes

• sugar-conscious
• tree-nut-free
• fish-free
• peanut-free
• soy-free
• shellfish-free
• pork-free

Per serving, based on 6 servings. (% daily value)

• Calories 548
• Fat 27.9 g (43.0%)
• Saturated 10.4 g (52.1%)
• Carbs 46.3 g (15.4%)
• Fiber 2.9 g (11.8%)
• Sugars 3.7 g
• Protein 26.2 g (52.3%)
• Sodium 473.6 mg (19.7%)

Ingredients

• 1

  (12-ounce) package frozen homestyle egg noodles

• 1/2

  large onion

• 1 pound

  beef sirloin steak

• 1 teaspoon

  kosher salt

• 1/2 teaspoon

  freshly ground black pepper

• 3 tablespoons

  olive oil, divided

• 1

  (8-ounce) package sliced baby bella mushrooms

• 4 sprigs

  fresh thyme

• 1 tablespoon

  all-purpose flour

• 3/4 cup

  beef broth

• 1/4 cup

  dry red wine

• 1 cup

  sour cream

• 1 tablespoon

  Dijon mustard

• 1 tablespoon

  chopped fresh parsley

Instructions

1. Bring 4 quarts of salted water to a boil. Add the 12-ounce bag of frozen egg noodles to the boiling water and stir to separate the noodles. Return to a boil, then reduce the heat to a simmer. Cook, uncovered, for 15 minutes or to desired tenderness, stirring occasionally. Drain.

2. Meanwhile, chop 1/2 large onion (about 1 cup), then slice 1 pound of beef sirloin steak into 1/4-inch-thick slices. Season with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook the beef until browned and no longer pink, stirring occasionally, 4 to 6 minutes. Remove and transfer to a plate.

3. Add the remaining 1 tablespoon olive oil to the skillet. Add chopped onion and sauté until softened, 3 to 5 minutes. Reduce heat to low, add 8-ounce package of mushrooms and 4 sprigs of thyme. Sauté until mushrooms soften, about 5 minutes more.

4. Sprinkle the mushroom mixture with 1 tablespoon of flour and stir for 30 seconds. Stir in the 3/4 cup broth and 1/4 cup red wine. Bring to a simmer, scraping up any browned bits in the skillet, and simmer for 3 minutes. Add 1 cup sour cream and 1 tablespoon Dijon mustard, and whisk until the sauce is smooth. Add the cooked beef and any accumulated juices from the plate to the skillet. Cook, stirring often, until the sauce is barely simmering, 3 to 4 minutes.

5. Drain the noodles and add to the pan with the meat, tossing to coat with the sauce. Remove the thyme sprigs. Taste and season with kosher salt and black pepper if needed.Top with 1 tablespoon chopped fresh parsley to serve.

Recipe Notes

Substitutions: This recipe calls for 1/4 cup of red wine for added depth of flavor. If you prefer to cook without alcohol, simply replace this 1/4 cup with additional beef broth. If you can’t find frozen egg noodles, dry egg noodles will also work well. Simply cook them according to package directions and add to the beef mixture.

Storage: The beef and noodles can be stored in an airtight container in the refrigerator for up to 3 days.

Kristina Vänni

Contributor

Internationally recognized culinary authority Kristina Vänni is a well-known food writer, engaging TV host, award-winning recipe developer, food stylist, and photographer. In addition to writing for industry-leading websites including Better Homes and Gardens, The Spruce Eats, and Food52, she has been a featured expert on national media such as ABC News’ “World News Tonight” and CBS’ “The Talk” and has served as a spokesperson and recipe developer for national brands such as Finlandia, KitchenAid, Post Foods, Baileys, among many others. Kristina is currently writing her first cookbook, an exploration of the traditional and seasonal cuisine from her family's dairy farm in Finland. Kristina enthusiastically shares her creative content, behind-the-scenes peeks, and industry expertise with food enthusiasts on Instagram, Facebook, and Twitter.

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Source : food