BEEF AND NOODLES

This delicious beef noodle recipe is the perfect comfort food. Easy to make and full of savory flavors, it’s sure to become a family favorite.

THE BEST BEEF AND PASTA

You’ll love this no-can soup recipe with onions, garlic and white mushrooms topped with an easy-to-make sauce. This is a tried-and-true family meal that comes together in under 35 minutes.

I love serving this delicious recipe with egg noodles, rice, garlic mashed potatoes, or even creamy cauliflower mashed for a low carb alternative.For an over-the-top meal, serve with homemade crackers, no-knead bread, or garlic cloves.

MEAT AND PASTA INGREDIENTS

For this recipe you will need vegetable oil, beef tenderloin, butter, onions, white mushrooms, garlic, dried marjoram, dried thyme, egg noodles, low sodium beef broth, Worcestershire sauce, cornstarch. and fresh parsley.

HOW TO MAKE BEEF AND PASTA

First, heat the vegetable oil in a large skillet or pot over medium-high heat. Brown the meat on both sides. Remove the meat from the pan and cover the plate to keep it warm.Now melt the butter in the pan. Then add the onions and mushrooms and cook until the onions are soft and the mushrooms are golden brown. Now reduce the heat to low and add the garlic, marjoram and thyme and cook, stirring, for a minute. Then place the mushrooms, onions and spices on a plate and cover to keep them warm.

In the meantime, cook the pasta according to the package instructions and drain well.Now add the beef broth and Worcestershire sauce to the pan. Let it simmer, scraping the bottom of the pan to remove any brown bits. Mix the cornstarch with a little cold water and stir in the pan. Cook over low heat, stirring frequently, until thickened.

Then put the meat and mushroom mixture back into the pan for a few minutes to warm everything up again.Serve over cooked egg noodles and sprinkle with freshly chopped parsley. You can find the full recipe at the end of the post.

RECIPE TIPS
Use a lean, tender piece of meat, e.g. E.g. fillet, small shoulder, ribeye steak or strips. For a more economical option, choose between beef stew, roast beef, ground beef or ground turkey.
If the sauce becomes too thick, add a little more beef broth until the desired consistency is reached.Remember that the key is little by little.
Use white or cremini mushrooms.
Add peas, carrots, broccoli or green beans if you want more vegetables.
Scrap to get those delicious brown bits of flavor from the pan into the sauce.
Serve over egg noodles, rice, mashed potatoes or even toast.Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power or on the stove at low heat.
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave on reduced power or on the stove over low heat.

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