Ingredients
- Oil, as needed
- 1-1/2 pounds boneless beef chuck, cubed
- 1 medium onion, chopped
- 1 (8 ounce) package small white button mushrooms (do not slice, leave whole)
- 4-6 garlic cloves, minced
- 1/2 teaspoon crushed chili flakes, or to taste
- 1/2 -1teaspoon dried thyme
- 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
- 1 cup low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1/3 cup dry red wine
- 1 (1 ounce) envelope low-sodium dry onion soup mix
- Salt and fresh ground black pepper, to taste
- 1(16 ounce) package dry extra-wide egg noodles (or use as much as you like)
How to Make
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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).
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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)
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Step 3: Add in onion and mushrooms; cook until softened (about 10 minutes).
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Step 4: Add in garlic, chili flakes and thyme; cook for 2-3 minutes.
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Step 5: Return beef to skillet or pot.
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Step 6: Add in condensed soup. broth, Worcestershire sauce, wine and onion soup mix; bring to a boil stirring.
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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).
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Step 8: Meanwhile cook egg noodles according to package directions; drain and divide into bowls.
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Step 9: Spoon beef mixture on top of noodles.
We hope you enjoy this recipe!
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