Beef and Noodles
A comforting dish of tender beef, savory sauce, and chewy noodles perfect for family dinners or cozy gatherings.
Ingredients
Main Ingredients
- 1 lb Beef (chuck roast or skirt steak) Offers tender, juicy bites that soak up the sauce beautifully.
- 8 oz Egg noodles Feel free to substitute with whole wheat or gluten-free noodles.
- 4 cups Beef broth Low-sodium options work well.
- 1 cup Soy sauce Tamari is a great gluten-free substitution.
Aromatics and Vegetables
- 1 medium Onion The base for flavor.
- 3 cloves Garlic Adds fragrant flavor.
- 1 cup Vegetables (carrots, bell peppers) Swap with your favorite veggies like mushrooms or green beans.
Instructions
Preparation
- Chop the beef into bite-sized pieces, and mince the garlic and onion. Admire the colorful veggies while you chop.
Cooking
- In a large pot, heat some oil over medium-high heat. Add the beef and brown it on all sides, about 5-7 minutes.
- Add the onions and garlic to the pot, stirring until fragrant and the onions become translucent, about 3 minutes.
- Pour in the beef broth and soy sauce, scraping any browned bits off the bottom of the pot.
- Bring to a gentle simmer, cover, and cook for 20 minutes to allow the beef to become tender.
- In a separate pot, cook the egg noodles according to package instructions. Drain and set aside.
- Once the beef is tender, stir in the cooked noodles and veggies, cooking for an additional 5 minutes until heated through.
- Serve while warm, garnished with fresh parsley if desired.
Notes
Consider using zoodles for a lighter twist, and don’t forget to add seasonal vegetables for freshness.