Beef and Noodles

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Begin by heating the vegetable oil in a sturdy skillet or Dutch oven over medium heat. Brown the beef pieces on both sides until they are cooked through. Once done, set the beef aside, covering it to preserve its warmth.

Step 2

In the same skillet, melt the butter over medium-high heat. Add in the finely chopped onions and halved mushrooms, allowing them to cook until the onions turn soft and the mushrooms achieve a golden brown hue, approximately 7-8 minutes. Lower the heat and incorporate the minced garlic, marjoram, and thyme, stirring continuously for an additional minute. Once done, plate the mushroom mixture and cover to retain its warmth.

Step 3

While the mushroom mixture is resting, cook the egg noodles according to the instructions on the package. Once cooked, drain them thoroughly.

Step 4

Return the skillet to the stove and pour in the beef broth and Worcestershire sauce, bringing it to a gentle boil while scraping the bottom of the skillet to release any flavorful browned bits. In a separate bowl, combine the cornstarch with 1/4 cup of cold water, then whisk the mixture into the skillet. Allow the sauce to simmer until it thickens, whisking frequently.

Step 5

Reintroduce the cooked beef and mushroom mixture into the skillet, warming them together for an additional 2-3 minutes. Season the dish with salt and pepper according to your taste.

Step 6

Serve the delightful beef and mushroom concoction over the cooked egg noodles, garnishing it with freshly chopped parsley for a burst of color and flavor.