Description
A stovetop dish of browned beef served over wide egg noodles in a rich beef sauce.
Ingredients
Scale
- 1 1/2 lbs beef chuck (cut into 1 inch pieces)
- 3 cups beef broth
- 1/4 cup cold water
- 2 tablespoons butter
- 12 oz wide egg noodles
- 1 tablespoon cornstarch
- 2 whole bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Heat a large skillet over medium heat, then add butter and beef.
- Brown the beef in the skillet for 8–10 minutes over medium heat.
- Pour 2 cups of beef broth into the skillet, add bay leaves, thyme, salt, and pepper, stir to combine, and bring it to a boil.
- Reduce heat, cover, and simmer for 20–30 minutes until the beef is tender.
- Add the last cup of beef broth slowly as it cooks off.
- Mix cornstarch into 1/4 cup of cold water in a separate bowl, then stir this mixture into the skillet.
- Allow it to cook for 10 minutes or until the sauce thickens.
- Prepare the egg noodles in a separate pot following the package instructions.
- Serve the beef mixture over the egg noodles.
Notes
For a bright lift, top with chopped flat-leaf parsley. Pair with steamed green beans for a refreshing side.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 800
- Sugar: 3g
- Sodium: 1200mg
- Fat: 45g
- Saturated Fat: 15g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2.5g
- Protein: 54g
- Cholesterol: 150mg