Description
A hearty beef stroganoff served over egg noodles, bursting with flavor.
Ingredients
Scale
- 1 pound beef roast, cut into 1 inch pieces
- 1 tablespoon butter
- 1/2 onion, diced
- 3 cups beef broth
- 2 bay leaves
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon cornstarch
- 1/4 cup cold water
- 12 oz extra wide egg noodles
Instructions
- Heat a large skillet over medium heat. Add 1 tablespoon butter and ½ onion (diced) and sauté for 3–4 minutes until the onion becomes translucent.
- Add 1 pound beef roast cut into 1-inch pieces to the skillet and brown the beef with the onions for 8–10 minutes over medium heat.
- Pour 2 cups of the 3 cups beef broth into the skillet. Add 2 bay leaves, ½ teaspoon dried thyme leaves, ½ teaspoon salt, and 1 teaspoon pepper. Stir to combine and bring the mixture to a boil.
- Reduce the heat, cover, and simmer for 20–30 minutes until the beef is tender. Watch closely and gradually add the remaining 1 cup beef broth as the liquid cooks down.
- In a small bowl, mix 1 tablespoon cornstarch with ¼ cup cold water until smooth. Stir this mixture into the skillet and cook for about 10 minutes, or until the sauce thickens.
- While the sauce thickens, cook 12 oz extra wide egg noodles in a separate pot according to the package instructions.
- Serve the beef mixture over the cooked egg noodles and enjoy.
Notes
- Feel free to add mushrooms or sour cream for additional flavor and creaminess.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg