Beef And Mushrooms With Egg Noodles
"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"
Ingredients
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.