Grandma's Beef & Noodles


4 servings  

recipe photo.jpg
  • 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


Prep 20 m

Cook 1 h 10 m

Ready In1 h 30 m

  1. 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.

  2. Melt butter in the same skillet over medium heat and saute onion until softened, 5 to 10 minutes. Add steak to onion and pour beef stock over steak; season with bay leaves, thyme, salt, and pepper. Bring to a boil, reduce heat to low, cover skillet with a lid, and simmer until steak is tender, 50 minutes to 1 hour 50 minutes. Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes.

  3. 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. Serve beef mixture over noodles.

Jessi Lane