Beef and Noodles

Jerald Adams

Updated on May 11, 2024

Ingredients

1 pound sirloin steak, cut into 1-inch cubes
2 tablespoons butter
1 large onion, sliced
1 cup beef stock
2 bay leaves
1 pinch dried thyme
salt and ground black pepper to taste
1 cup frozen peas
1 tablespoon cornstarch
4 cups egg noodles

Directions

Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate.

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Melt butter in the same skillet over medium heat and sauté onion until softened, 5 to 10 minutes.

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Add steak to onion in the skillet; pour in beef stock and season with bay leaves, thyme, salt, and pepper. Bring to a boil; reduce heat to low, cover, and simmer until steak is tender, about 50 minutes.

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Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes.

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Meanwhile, bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.

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Serve beef mixture over noodles.

Nutrition Facts (per serving)

402	Calories
14g	Fat
39g	Carbs
29g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 402
% Daily Value *
Total Fat 14g	18%
Saturated Fat 7g	34%
Cholesterol 96mg	32%
Sodium 156mg	7%
Total Carbohydrate 39g	14%
Dietary Fiber 4g	13%
Total Sugars 5g
Protein 29g	57%
Vitamin C 13mg	15%
Calcium 56mg	4%
Iron 4mg	22%
Potassium 493mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.