Ingredients
Scale
- 1.5 lbs beef sirloin tip, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tbsp butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/4 cup heavy cream (optional for richness)
- 8 oz egg noodles, uncooked
- 2 tbsp all-purpose flour
- Fresh parsley, chopped (for garnish)
Instructions
- Season beef cubes with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown beef in batches; set aside.
- Melt butter in same pan. Add onions and mushrooms; sauté until softened (5–6 min). Add garlic; cook 1 min.
- Stir in flour to form a roux, then gradually whisk in beef broth and Worcestershire sauce. Bring to a simmer.
- Return beef to skillet. Add thyme and black pepper. Reduce heat, cover, and simmer 25–30 minutes until beef is tender.
- Meanwhile, cook egg noodles according to package directions. Drain.
- Stir heavy cream into beef mixture if using. Serve beef and gravy over noodles; garnish with parsley.
Notes
- For a quicker version, use sliced steak (like flank or skirt) and reduce simmer time to 15–20 minutes.
- Gluten-free? Use GF soy sauce or tamari instead of Worcestershire, and swap egg noodles for GF pasta.
- Make ahead: Tastes even better the next day—store in fridge up to 3 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: None specified
Nutrition
- Serving Size: 1 cup beef + 3/4 cup noodles
- Calories: 480 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0.8g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
