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Home-Style Beef ‘n Noodles with Mushrooms & Onions

by cherly May 8, 2021

YIELD: 6 – 8 servings

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This heartwarming dish is pretty sure will become your family’s new favourite. Tender beef, hearty, and satisfying – the ultimate comfort food!

Ingredients

3 1/2 pounds boneless beef chuck roast, cut into LARGE chunks bigger than bite-sized

1/2 teaspoon coarse ground black pepper

3 tablespoons vegetable oil

2 c. beef broth

1 medium onion, halved and cut into 1/2-inch wedges and separated

half of a 1” envelope French Onion Soup Mix such as Lipton’s

1/8 c. A1 Original Steak Sauce

1/2 tablespoon minced garlic (2 large cloves)

1/2 tablespoon horseradish

1/2 tablespoon spicy brown mustard

1/2 teaspoon kosher salt

1 1/2 teaspoons coarse ground black pepper

2 tablespoons butter, cut up

1 (8 ounces) container fresh sliced mushrooms

2 tbsp cornstarch

2 tbsp cold water

1 (24 ounces) bag Reames Home-Style Frozen Egg Noodles, cooked and drained

1 teaspoon or more kosher salt, to taste

How to make Home-Style Beef ‘n Noodles with Mushrooms & Onions

Step 1: Slice the roast, trim the excess fat, and cut into large bite-sized chunks.

Step 2: In a little oil, lightly brown all sides of the meat in a large metal roaster with half tsp pepper over medium-high heat for about 10 minutes.

Step 3: Add the broth, onion, soup mix, A-1, garlic, horseradish, mustard, half tsp kosher salt, and 1 1/2 teaspoon pepper once the beef turned light brown, then dot with butter. Bring the mixture to a boil, cover the pan, and adjust the heat to low, then simmer for 1 1/2 hours, stirring at least 2 to 3 times as it cooks.

Step 4: Uncover. Whisk well the cornstarch and cold water, then stir this into the mixture. Simmer for a couple of minutes, stirring now and then until the sauce has thickened. Cover when done and set aside.

Step 5: According to package directions, cook the noodles in a pot with salted boiling water. Drain when done, then add the noodles to the pot and fold into the beef.

Step 6: Enjoy warm crusty bread and butter with a side vegetable like green beans or a simple garden salad.

Notes:

To make this recipe, I recommend using a stovetop-safe roaster. But if not available, you can use a Dutch oven or large deep frying pan with a lid instead.

Home-Style Beef 'n Noodles with Mushrooms & Onions

cherly YIELD: 6 – 8 servings Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin This heartwarming dish is pretty sure will become your family’s new favourite. Tender… General Recipes Home-Style Beef ‘n Noodles with Mushrooms & Onions European Print This
Serves: 6-8
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3 1/2 pounds boneless beef chuck roast, cut into LARGE chunks bigger than bite-sized
  • 1/2 teaspoon coarse ground black pepper
  • 3 tablespoons vegetable oil
  • 2 c. beef broth
  • 1 medium onion, halved and cut into 1/2-inch wedges and separated
  • half of a 1” envelope French Onion Soup Mix such as Lipton's
  • 1/8 c. A1 Original Steak Sauce
  • 1/2 tablespoon minced garlic (2 large cloves)
  • 1/2 tablespoon horseradish
  • 1/2 tablespoon spicy brown mustard
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons coarse ground black pepper
  • 2 tablespoons butter, cut up
  • 1 (8 ounces) container fresh sliced mushrooms
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 (24 ounces) bag Reames Home-Style Frozen Egg Noodles, cooked and drained
  • 1 teaspoon or more kosher salt, to taste

Instructions

Step 1: Slice the roast, trim the excess fat, and cut into large bite-sized chunks.

Step 2: In a little oil, lightly brown all sides of the meat in a large metal roaster with half tsp pepper over medium-high heat for about 10 minutes.

Step 3: Add the broth, onion, soup mix, A-1, garlic, horseradish, mustard, half tsp kosher salt, and 1 1/2 teaspoon pepper once the beef turned light brown, then dot with butter. Bring the mixture to a boil, cover the pan, and adjust the heat to low, then simmer for 1 1/2 hours, stirring at least 2 to 3 times as it cooks.

Step 4: Uncover. Whisk well the cornstarch and cold water, then stir this into the mixture. Simmer for a couple of minutes, stirring now and then until the sauce has thickened. Cover when done and set aside.

Step 5: According to package directions, cook the noodles in a pot with salted boiling water. Drain when done, then add the noodles to the pot and fold into the beef.

Step 6: Enjoy warm crusty bread and butter with a side vegetable like green beans or a simple garden salad.

Notes

To make this recipe, I recommend using a stovetop-safe roaster. But if not available, you can use a Dutch oven or large deep frying pan with a lid instead.

Remember it later

Like this recipe! Pin it to your favorite board NOW!

Pin

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