Ingredients
- 2 medium yellow onions, cut into small wedges
- 2 stalks celery, chopped
- 2 cups sliced fresh mushrooms
- 2 tablespoons butter or 2 tablespoons olive oil
- 3 to 4 cloves garlic, minced
- 1 1/2 pounds leftover cooked beef, chopped (or may use thinly sliced leftover steak)
- 64 ounces beef stock (or 64 ounces beef broth)
- 1 tablespoon Worcestershire sauce
- Salt, to taste
- Black pepper, to taste
- 8 ounces uncooked egg noodles
- Cornstarch slurry (to thicken; optional)
How to Make
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Step 1: In a large pot, cook onions, celery, mushrooms and garlic in butter or oil until onions are golden.
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Step 2: Stir in the chopped cooked beef.
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Step 3: Add the beef broth, and the Worcestershire, stirring to mix, and seasoning to taste with salt and pepper (how much you add will depend on how seasoned the beef and broth already are, so be careful here).
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Step 4: Bring mixture to a boil and stir in uncooked egg noodles.
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Step 5: Reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender. I like my soup brothy, but if you like it thicker and more substantial just stir some cornstarch into cold water then stir it into the soup and heat, stirring, until it thickens up.
We hope you enjoy this recipe!
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