This hearty beef and noodles dinner features tender chunks of sirloin steak smothered in a luxurious brown gravy and placed on top a bed of egg noodles.
This week I have been thinking about the delicious steak chili I recently prepared, as well as the creamy chicken noodle soup recipe I published last week. This got me craving a hearty beef noodle soup, which I eagerly started working on for my next recipe… until I remember I already published a beef noodle soup recipe two years ago. Doh!
Well, I was still craving beef and noodles regardless so I decided to take a spin off beef stroganoff and craft this beef and noodles dinner featuring a hearty beef gravy slathered over a bed of egg noodles.
Beef and Noodles
The base of the sauce for this beef and noodles recipe is a simple brown gravy. However, I ramp up the flavor by adding fresh sage, Worcestershire sauce, and a bit of soy sauce. This savory combination really takes the gravy to the next level!
Though this is a “beef and noodles” recipe, there is no reason you could not serve this over fluffy mashed potatoes instead if you wish. Heck, it would be really good on top of my French onion mashed potatoes!
Best Cut of Steak for Beef and Noodles
The best steak for this recipe is sirloin steak. It doesn’t pay to spend more money on a more expensive cut of steak since the steak chunks will be cooked well done. The steak is also not braised in liquid long enough to warrant a cheaper cut like round steak or chuck, as they will never get sufficiently tender during the short cooking time. Sirloin steak is the sweet spot for this recipe.
How to Make Beef and Noodles
A few tips for how to make this beef and noodles recipe: Searing the steak not only adds more flavor to the meat itself, but it will also fortify the flavor of the gravy, so make sure to get a good brown crust on the steak. This is my all-time favorite skillet for searing. (affiliate link)
When preparing the gravy it is important to slowly incorporate the liquid into the mixture of butter and flour. If you pour too much in too quickly you could get a lumpy gravy.
Finally, it is important to know if your gravy is too thin, you just need to simmer it longer. It thickens as it simmers. If your gravy get too thick, just dribble a little water or beef broth in it to thin it back out. Gravy consistency is easy to fix, so don’t fret.
How to Customize this Beef and Noodles Recipe
This is an easy recipe to customize. Some obvious changes would be to add 8 ounces of mushrooms and an onion or change the noodles to your favorite style of pasta. Additionally, if the flavor of sage isn’t your favorite, you can swap out rosemary or thyme, or even both. Alternatively, there is no harm in leaving out fresh herbs altogether.
Beef and noodles
- 1.5 pounds sirloin steak (cut into 1" chunks)
- 2 tablespoons cooking oil
- 1/4 cup flour
- 1/4 cup butter
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1/4 teaspoon fresh ground pepper to taste
- 5 leaves fresh sage
- salt to taste
- 12 ounces egg noodles
- While preparing gravy and searing sirloin, prepare the noodles according to package instructions.
- Add cooking oil to a large skillet set over medium high heat and sear sirloin chunks until well browned and beginning to char slightly. Remove from heat and set aside.
- In a medium sauce pan melt the butter over low heat and sprinkle in flour to form a roux. Mix continually to prevent the roux from burning and begins to turn nutty in color, approximately 3 minutes. Slowly dribble in beef broth while continuing to stir, ensuring it fully incorporates before additional liquid is added. Continue to add liquid until all beef broth, Worcestershire, and soy sauce has been added. Add fresh ground pepper and sage leaves to the gravy and let gently simmer for 10 minutes, or until it has thickened enough to coat the back of a spoon. The sage leaves can be removed.
- Once the gravy has thickened to your liking, taste for salt and adjust if needed. Add sirloin chunks to the gravy and stir to combine.
- Serve by placing a bed of egg noodles on a plate and top generously with sirloin chunks and gravy.
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