Beef And Mushrooms With Egg Noodles

25m
Prep Time
90m
Cook Time
1h 55m
Ready In

Recipe: #83

September 03, 2011

Categories: Beef Dinner,



"This has remained a favorite at my house for years, I recommend to use only low-sodium beef broth and dry onion soup for this"

Original is 4 servings

Nutritional

  • Serving Size: 1 (485 g)
  • Calories 1050.4
  • Total Fat - 31.3 g
  • Saturated Fat - 11.5 g
  • Cholesterol - 176.8 mg
  • Sodium - 799.6 mg
  • Total Carbohydrate - 134.9 g
  • Dietary Fiber - 3.4 g
  • Sugars - 19.9 g
  • Protein - 50.9 g
  • Calcium - 141.3 mg
  • Iron - 6.1 mg
  • Vitamin C - 3.3 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

In a large skillet (with high sides) or a Dutch oven heat oil over medium heat (use enough oil to coat the bottom of the skillet).

Step 2

Add in beef cubes in batches then brown on all sides; remove to a plate (for best flavor brown beef well on all sides)

Step 3

Add in onion and mushrooms; cook until softened (about 10 minutes).

Step 4

Add in garlic, chili flakes and thyme; cook for 2-3 minutes.

Step 5

Return beef to skillet or pot.

Step 6

Add in condensed soup. broth, Worcestershire sauce, wine and onion soup mix; bring to a boil stirring.

Step 7

Reduce heat and simmer for about 1-1/2 hours or until the beef is tender (seasoning with salt and pepper during cooking).

Step 8

Meanwhile cook egg noodles according to package directions; drain and divide into bowls.

Step 9

Spoon beef mixture on top of noodles.

Tips


No special items needed.

0 Reviews

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