A quick and delicious no canned soup Beef and Noodles recipe with onions, garlic, and white button mushrooms all in an easy to make gravy made right in the same pan. This is a tried and true family favorite dish made in less than 35 minutes.
I love to serve this recipe over egg noodles. rice, mashed potatoes, or even Creamy Mashed Cauliflower for a low carb alternative. For an over the top meal serve with Homemade Biscuits and soft creamy butter.
HOW TO MAKE BEEF AND NOODLES
Start by heating the vegetable oil in a large skillet or Dutch oven over medium high heat. Brown the beef on both sides. Remove the beef from the skillet and plate covering to keep warm. Now melt the butter in the skillet. Then add the onions and mushrooms cooking until the onions are soft and the mushrooms are golden brown. Now reduce the heat to low and add the garlic, marjoram, and thyme cooking for a minute while stirring. Then plate the mushrooms, onions, and spices covering to keep warm.
Meanwhile boil the noodles according to package directions and drain well. Now add the beef broth and Worcestershire sauce to the skillet. Bring it to a low boil while scraping the bottom of the skillet to get all those brown bits up. Now mix the cornstarch with a little bit of cold water and whisk into the skillet. Simmer until thickened whisking frequently.
Then add the beef and mushroom mixture back to the skillet for a couple of minutes to warm everything back up. Serve over the cooked egg noodles and sprinkle with chopped fresh parsley. The full recipe is at the bottom of the post.
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