Beef and Noodles Recipe

Name: Beef and Noodles
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4
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

Cook Time: 70 minutes

This hearty and flavorful dish combines tender sirloin steak with savory beef broth, sweet peas, and egg noodles, making for a perfect comfort meal. Follow these steps for a delicious homemade dinner.

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

Directions

Step 1: Heat a skillet over medium-high heat. Cook the steak in batches, searing and browning it on all sides for about 5 minutes. Transfer the seared steak to a plate and set aside.

Step 2: In the same skillet, melt the butter over medium heat. Add the sliced onion and saut until it becomes soft and translucent, around 5-10 minutes.

Step 3: Add the seared steak back to the skillet with the onion. Pour in the beef stock, then add the bay leaves, thyme, salt, and black pepper. Bring the mixture to a boil.

Step 4: Reduce the heat to low, cover the skillet, and let it simmer for about 50 minutes until the steak becomes tender.

Step 5: Stir in the frozen peas and cornstarch into the steak mixture. Continue cooking uncovered for another 10 minutes, allowing the liquid to thicken.

Step 6: Meanwhile, bring a large pot of lightly salted water to a boil. Cook the egg noodles according to package instructions, stirring occasionally, until they are tender but still firm to the bite (about 5 minutes). Drain the noodles.

Step 7: Serve the beef mixture over the cooked egg noodles. Enjoy your delicious meal!

Nutrition Facts (per serving)

Calories: 402
Total Fat: 14g (18% Daily Value)
Saturated Fat: 7g (34% Daily Value)
Cholesterol: 96mg (32% Daily Value)
Sodium: 156mg (7% Daily Value)
Total Carbohydrate: 39g (14% Daily Value)
Dietary Fiber: 4g (13% Daily Value)
Total Sugars: 5g
Protein: 29g (57% Daily Value)
Vitamin C: 13mg (15% Daily Value)
Calcium: 56mg (4% Daily Value)
Iron: 4mg (22% Daily Value)
Potassium: 493mg (10% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may vary depending on your calorie needs.

Beef and Noodles Recipe

Beef and Noodles is a beloved dish in many households, known for its rich flavors and simple ingredients. This hearty meal features tender pieces of beef simmered in savory beef stock, served over egg noodles, and often enhanced with peas and aromatic herbs. The recipe has passed through generations, offering both convenience and comfort. But how did this dish come to be? What makes it stand out among similar recipes? Lets explore its origin, regional variations, and some fun facts!

History of Beef and Noodles

The origins of Beef and Noodles are rooted in traditional American cuisine, particularly in the Midwestern and Southern United States. The dish is believed to have evolved from the hearty meals that settlers would prepare using readily available, affordable ingredients. Beef, a common protein in American households, was often paired with pasta or noodles, which were both easy to make and filling. The recipe likely emerged as a way to stretch meals and feed large families, making it an enduring favorite in many American homes.

Regional Features

While the base of the dishbeef, noodles, and vegetablesremains largely unchanged, regional variations do exist. In the Midwest, the dish may be served with a richer, more gravy-like sauce, incorporating local beef stock or even incorporating mushrooms for extra flavor. In the South, variations of Beef and Noodles might include additional vegetables like carrots or bell peppers, reflecting the region's penchant for hearty, vegetable-rich dishes. Additionally, some recipes call for the use of a slow cooker, allowing the flavors to meld together over several hours, creating a tender, melt-in-your-mouth texture.

How It Differs from Similar Dishes

Beef and Noodles is similar to other beef-based pasta dishes, such as Beef Stroganoff or Beef Paprikash, but it has some distinctive differences. Unlike Beef Stroganoff, which features a creamy sauce made with sour cream, Beef and Noodles has a broth-based sauce, often enhanced with herbs like thyme and bay leaves. This makes Beef and Noodles a lighter option while still maintaining a rich, comforting flavor. Additionally, Beef and Noodles typically uses egg noodles, whereas Beef Stroganoff often pairs with broader pastas or rice.

Where It's Usually Served

This dish is often served in home kitchens as a family meal, especially during the colder months when comfort food is most sought after. Its a popular option for weeknight dinners due to its relatively quick preparation time, but it also makes for an ideal dish to serve to guests during informal gatherings or potlucks. In some areas, it might even appear on the menus of diners and casual restaurants as a comforting, affordable meal option.

Interesting Facts

In some variations of Beef and Noodles, the beef is marinated in vinegar or Worcestershire sauce to add extra depth of flavor.
The dish's versatility allows it to be customized with different types of meat, such as ground beef, stew beef, or even turkey, for a lighter alternative.
Although this dish is rooted in American cuisine, similar beef and noodle dishes can be found in many cultures, such as the Hungarian beef prklt or Chinese stir-fried beef noodles.
The dish is a favorite comfort food for many families because of its simplicity, affordability, and ability to be prepared in large batches.

Conclusion

Beef and Noodles is more than just a meal; its a testament to the practicality and ingenuity of home cooks throughout American history. Whether you enjoy it with peas or opt for a richer, creamier variation, this dish remains a go-to comfort food for families looking for an easy and satisfying meal. So next time you're craving something warm and filling, remember that Beef and Noodles has stood the test of time for a reason!

FAQ about Beef and Noodles Recipe

Leftover beef and noodles should be stored in an airtight container in the refrigerator for up to 3-4 days. If you plan on storing it longer, consider freezing the beef mixture separately from the noodles. The noodles tend to get soggy when reheated after freezing.

Yes, this dish can be frozen. Store the beef mixture and cooked noodles separately in airtight containers. The beef mixture will freeze well for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat in a pan on low heat. You may need to add a little extra beef broth or water to loosen the sauce.

Yes, you can use other cuts of beef like stew meat, flank steak, or even ground beef. If using ground beef, make sure to drain any excess fat after browning.

Yes, you can use any type of pasta you prefer. Fettuccine, pappardelle, or even spaghetti would work well. Just be sure to adjust the cooking time based on the type of noodles you choose.

If you don't like peas or don't have any, you can substitute with other vegetables such as carrots, green beans, or even mushrooms. Feel free to get creative with what you have available!

If the sauce becomes too thick, simply add a little more beef broth or water to thin it out to your desired consistency. Stir well and let it simmer for a few more minutes to blend the flavors.

Yes, you can make this recipe in a slow cooker. Brown the beef and onions first, then transfer everything (including the stock, bay leaves, thyme, and seasonings) to the slow cooker. Cook on low for 6-8 hours or until the beef is tender. Add the peas and cornstarch in the last 30 minutes of cooking.

To make the dish spicier, you can add red pepper flakes, hot sauce, or fresh diced chili peppers to the beef and onion mixture. You can also try adding some black pepper for an extra kick!

This beef and noodles dish is quite hearty on its own, but you can serve it with a side of salad, garlic bread, or roasted vegetables for a complete meal. A nice glass of red wine would also pair well with it.

Comments

Marandy

10/06/2025 01:52:54 PM

I made this recipe tonight for my husband and three young children (6 year old, 4 year old and 20 month old). They absolutely LOVED it!!! It was very tasty and very simple! The sauce is delicious! I didn't have sirloin steak or beef stock so I used turkey meatballs and chicken stock instead and it was still fabulous!! This is a going to be a keeper in our house and next time I will be sure to use the sirloin steak. Thanks so much for posting this husband and kid friendly meal. So quick to make as well. Oh and one more thing, I also didn't have regular onion. I used a red onion which added a sweetness to the sauce. YUMMMMMY!!!! Thanks again for adding a staple meal to our house! M~E

Miriam Malave

03/04/2023 03:37:21 PM

Very easy and delicious. I added one clove of crushed garlic and lightly dusted the meat with flour before browning which created a nice gravy without the need for cornstarch. Will make again!

Kathyrn Wilson

11/08/2018 12:52:05 AM

This was absolutely delish! I added mushrooms, I sautéed them in a separate pan with butter the same time I was cooking the onion. After cooking, I added the mushrooms with the steak back in pan before the bring to boil step. I doubled the liquid one cup beef broth one cup beef stock.

WittyYeast7922

11/01/2022 10:13:02 PM

My family enjoyed this recipe. First I made it in the crockpot(I have the one that browns the meat). I didn’t add the peas and I used the frozen egg noodles, which I put right into the crockpot to cook. It thicken it up nicely. I would make it again.

Cathy Gleba

04/13/2018 11:42:05 AM

I made this recipe for my husband and he loved it. I didn't have any steak on hand so I used 85% Ground Beef. Also used 2 cups of Beef Stock and 1 cup of Sweet Marsala wine. 1 /2 large sweet onion and 1/2 of a container of Baby Bella mushrooms. When browning the beef I sprinkled about 1 tbs of flour over it which later helped thicken the stock and wine sauce. Also used the Bay Leaf but only used about 1/2 the Thyme. Put GB mixture over some fresh Fettuccini... Came out absolutely Fantastic! My husband ate two helpings for dinner. Asked if I'd make it again next week. This recipe is definitely a keeper. It's good for Steak or Ground Beef.

Star Taylor

08/29/2020 04:54:53 PM

OMG! So good! I made this recipe with some cheap round steak. I added a sm/med diced bell pepper and 8 oz sliced baby bella mushrooms. For health reasons I used unsalted Kitchen Basic Beef. I didn't have regular egg noodles so I used Pappardelle noodles. Parsley and a pinch of freshly grated parmesan cheese too top it off. Thank you so much for this wonderful recipe!

Mamadaee

05/22/2020 04:49:49 PM

Thank you for posting this! It’s Delicious & I will make it again. I had to sub and per advice enhance with more spices. I didn’t have peas or Thyme! I cubed a 2lb roast then seasoned with s&p, garlic powder & Emeril’s Essence before browning. Diced onion and per suggestions I thin sliced celery, carrots & button mushrooms to use in second step. I added 2 cans Beef broth and 1/4 C wine. Stirred in Rosemary, s&p & covered. I’m sure it is good as written however I view it as a base recipe.

grupbeav

01/05/2019 01:29:16 AM

LOVED this! I used 2 cups of beef broth instead of water as several commenters suggested. Also used stew meat instead of sirloin and cooked in a heavy, covered Dutch oven at 250 all afternoon - 5 hours or so. I added the noodles dry and cooked for about 30 more minutes, then stirred in the frozen peas and let it go for 10 more minutes or so. Everything else was per the recipe. It was so easy and delicious! Will be in serious trouble with the hubby if I don’t make it again! T

Angel Laney

02/18/2017 12:36:11 AM

wonderfully tasty and easy. I did add minced garlic and did not use the peas. ( really don't like peas all that much) but did add mushrooms . I threw it all in the slow cooker, then just had to do the noodles and it was so tender, grandma ate it without her teeth!

Steven Sanders

04/18/2017 10:08:20 PM

Before I browned the beef, used 1/4 cup flower, 1tsp salt, 1/2 tsp pepper, 1/2tsp onion powder and 1/2 tsp garlic. As suggested by others I added 2 cups beef stock as well as mushrooms. Will be on the menu rotation, yummy and easy!

Rachel

01/22/2020 12:11:56 AM

I cooked carrots in with the onions, and did it for 30 minutes in the instant pot and it was super. My kids gobbled it up.

Adam Smith

02/13/2025 11:36:32 PM

Made it on a whim — nailed it perfectly.

joeb

01/19/2025 01:00:02 AM

Made this many times and always great. Only thing I change is instead of slicing the onions I chop them up very fine. Other than that it turns out great every time!

Mgrega

01/14/2025 03:10:53 PM

The flavor was really good but there was hardly any water for a gravy. We will make again but definitely increase the liquid to 4 cups of broth. Also added minced garlic to the onions and that was amazing!!!

JovialKelp7053

10/28/2024 10:28:25 PM

I added half a box of mushrooms, probably more peas, and another cup of water. It was really good!

PurpleSpoon3399

07/09/2024 10:05:09 PM

Followed the recipe to a T and it tasted starchy. Next time I make this I would probably use a roux instead of cornstarch.

HFA

06/19/2024 12:45:31 AM

Great basic recipe. Used alternate flavorings as suggested by some reviewers - garlic, roux instead of cornstarch. Also, used bouillon instead of stock; I'll use stock next time.

Betty Ramirez

04/25/2024 11:58:13 PM

I’m obsessed, it’s that good.

hcguerrero

04/07/2024 11:54:19 PM

I made this exactly as written the first time. Sauce was great, but the beef was bland. Second time around I marinated the beef chunks in olive oil, Worstechire and vinegar for 4 hrs before cooking and then doubled the sauce. It was phenomenal!

IndigoMash3764

03/02/2024 05:36:19 PM

I love that it doesn't call for unhealthy canned cream soups w additives! If I do cave and make a recipe calling for a condensed cream of something soup, I make it myself. But this takes much extra time and effort. I will be making this tonight! I'm sure it will be delicious. I will be adding carrots in stead of peas re my pea-disliking husband.

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