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Beef & Noodles

Sometimes simple suppers, like this beef and noodles recipe, taste the best after a busy day.

Slices of striploin steak, braised then bathed in a rich red wine broth with aromatics and mushrooms, slathered over egg noodles.

This is one of those simple meals that can be pulled together relatively easily, or set in a slow cooker for 8 to 10 hours while you're at work. The meat comes out so tender and flavourful and the wide egg noodles are the perfect surface for the sauce to cling. Try adding a little sour cream to turn the beef into a stroganoff.

If you can't find a beef broth with red wine already added, adjust the broth amount to 4 cups and add 1 cup of your favourite fruity red wine. Check the tips section below to find out the easiest way to slice those steaks.


TIP: It is much easier to slice the steaks when they are somewhat frozen. The sliced meat will thaw quickly afterward.



(Makes 4 servings)

  • 2 tablespoons avocado oil

  • 2 striploin grilling steaks, sliced cross-wise into 1/4-inch-thick strips

  • 1 teaspoon sea salt, divided

  • 1/2 teaspoon ground black pepper

  • 2 large sweet onions, diced

  • 1 cup cremini mushrooms, sliced

  • 2 cloves garlic, minced

  • 1 teaspoon dried parsley

  • 2 tablespoons all-purpose flour (or gluten-free alternative)

  • 5 cups red wine beef broth

  • 12oz wide egg noodles



Place the sliced beef on a platter and sprinkle both sides using 1/2 teaspoon sea salt and 1/2 teaspoon ground black pepper. Set aside.

In a Dutch oven over medium-high heat, add the oil. Once the oil is hot, brown the beef strips working in batches as not to crowd the pot. Set browned meat aside on a clean plate.

To the pot, add the onion and mushrooms along with the remaining 1/2 teaspoon sea salt. Mix well and sauté until the onions are soft and translucent, and the mushrooms have released mot of their water and are browning. Add the garlic and parsley then mix. Sauté an additional minute before sprinkling in the flour. Sauté for a few more minutes then begin slowly adding the beef broth, mixing well as it is added. Bring the pot to a simmer and reintroduce the strips of beef. Reduce the heat to medium, cover and simmer for an hour, or until the beef is very tender. In the last 15 minutes of cooking, prepare the noodles.

In a large pot, prepare the egg noodles as per package instructions. Drain and set aside until the meat is ready.

Serve in bowls with noodles topped by saucy beef.


Nutritional Information Per Serving:

total calories = 324 | total fat = 10.17g | saturated fat = 1.73g | cholesterol = 48mg | sodium = 1,140.25mg | carbohydrates = 38.48g | dietary fibre = 3.66g | sugars = 8.65g | protein = 17.35g

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