Creamy Mushroom Beef Noodle Mix
Indulge in the ultimate comfort food with this Creamy Mushroom Beef Noodle Mix, a hearty one-pan dish that's perfect for busy weeknights or cozy family dinners. Tender slices of seasoned sirloin are beautifully seared and paired with golden, earthy mushrooms and a velvety cream-based sauce infused with garlic, onions, and Worcestershire sauce for an irresistible depth of flavor. Tossed with al dente egg noodles, this dish comes together in just 45 minutes and is as satisfying as it is simple. Top with fresh parsley for a pop of color and freshness, and enjoy a meal that’s guaranteed to please even the pickiest eaters! This creamy beef noodle recipe is a go-to for fans of quick and easy comfort food classics.
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Recipe Information
Ingredients
- 12 oz egg noodles
- 1 tbsp olive oil
- 2 tbsp butter
- 1 lb beef sirloin, thinly sliced
- 1 tsp salt
- 0.5 tsp black pepper
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 8 oz cremini or white mushrooms, sliced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 0.75 cup heavy cream
- 1 tsp Worcestershire sauce
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
While the noodles are cooking, heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Season the beef slices with salt and pepper. Add the beef to the skillet and cook for 2-3 minutes per side, or until browned. Remove the beef from the skillet and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of butter. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and sliced mushrooms. Cook for 5-6 minutes, stirring occasionally, until the mushrooms are golden and tender.
Sprinkle the flour over the onion and mushroom mixture. Stir well and cook for 1 minute to eliminate the raw flour taste.
Gradually pour in the beef broth while stirring to create a smooth sauce. Bring to a simmer and let it thicken slightly, about 3-4 minutes.
Reduce the heat to low and stir in the heavy cream and Worcestershire sauce. Simmer for another 2-3 minutes.
Return the cooked beef and its juices to the skillet. Simmer for 2-3 minutes, allowing the flavors to meld together.
Add the cooked egg noodles to the skillet and gently toss to coat them in the creamy sauce.
Serve immediately, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 1097 mg | 48% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 4.3 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 70 mg | 5% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 838 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
