Directions:
1. Heat vegetable oil in a heavy skillet or Dutch oven over medium heat. Brown the beef on both sides until cooked through. Remove the beef from the skillet and set aside, covering to keep warm.
2. In the same skillet, melt the butter over medium-high heat. Add the chopped onions and halved mushrooms, cooking until the onions are soft and the mushrooms are golden brown, about 7-8 minutes. Reduce the heat to low and add the minced garlic, marjoram, and thyme, cooking for an additional minute while stirring. Plate the mushroom mixture and cover to keep warm.
3. Meanwhile, boil the egg noodles according to package directions and drain well.
4. Return the skillet to the stove and add the beef broth and Worcestershire sauce, bringing it to a low boil while scraping the bottom of the skillet to release any browned bits. In a small bowl, mix the cornstarch with 1/4 cup of cold water, then whisk it into the skillet. Simmer until the sauce has thickened, whisking frequently.
5. Add the cooked beef and mushroom mixture back to the skillet, warming for an additional 2-3 minutes. Season with salt and pepper to taste.
6. Serve the beef and mushroom mixture over the cooked egg noodles, garnishing with chopped fresh parsley. Enjoy this comforting Beef and Noodles dish!
Prep Time: 10 min
Cooking Time: See recipe
Total Time: See recipe
Servings: 4
ADVERTISEMENT
