Ingredients
2 tablespoons vegetable oil
1 ¼ lbs. beef steak cut in bite size pieces (see notes)
2 tablespoons butter
1 medium onion chopped
16 ounces white button mushrooms halved
3 cloves garlic minced
½ teaspoon marjoram
½ teaspoon dried thyme leaves
8 ounces egg noodles
2 ½ cups low sodium beef broth
2 teaspoons Worcestershire sauce
2 ½ tablespoons cornstarch
Salt and pepper to taste
1 teaspoon chopped fresh parsley
Directions
Heat vegetable oil in a heavy skillet or Dutch oven over medium heat. Brown the beef on both sides. Remove the beef from the skillet and plate. Cover to keep warm.
Melt the butter in the skillet over medium high heat. Add the onions and mushrooms cooking until the onions are soft and the mushrooms are golden brown; approximately 7-8 minutes.
Reduce the heat to low. Add the garlic, marjoram, thyme cooking for 1 minute while stirring.
Plate the mushrooms, onions, and spices. Cover to keep warm.
Meanwhile boil the noodles according to package directions and drain well.
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. Mix the cornstarch with 1/4 cup cold water and whisk into the skillet. Simmer until thickened; whisking frequently.
Add the beef and mushroom mixture back to the skillet warming for 2-3 minutes. Season with salt and pepper to taste.
Serve over the cooked egg noodles and sprinkle with chopped fresh parsley.
