Beef and Noodles Recipe (Steak, Mushroom Gravy)

This beef and noodles recipe pairs tender strips of steak with sautéed onions and mushrooms in a savory brown gravy, all spooned over wide egg noodles. It cooks in one skillet plus a pot of boiling water, and dinner is on the table in about 45 minutes. It is the kind of cozy, filling meal that works any night of the week.

Why You’ll Like This Beef and Noodles Recipe

Some dinners ask for a lot of time and a lot of dishes. This one does not. A quick dredge in flour gives the steak a light crust and helps thicken the gravy, and a spoonful of tomato paste and a splash of Worcestershire sauce add the deep, savory flavor you expect from a slow-cooked dish.

• Ready in under an hour: sirloin cooks quickly when it is cut into small pieces.
• Simple ingredients: everything is easy to find at a regular grocery store.
• Full of flavor: browned beef, onions, mushrooms and garlic build a rich gravy.
• Easy to adjust: serve it over noodles, rice or mashed potatoes.

Ingredients for Beef and Noodles

• 1½ lb sirloin or round steak, cut into bite-size strips or cubes
• 2 tablespoons all-purpose flour, for dredging
• 2 tablespoons oil
• 1 tablespoon butter
• 1 large onion, sliced
• 8 oz mushrooms, sliced
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• Salt and black pepper, to taste
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
• 12 oz wide egg noodles
• Chopped fresh parsley, for serving

You will also need a large, deep skillet, a large pot for the noodles, and a colander.

Ingredient Notes

The steak: Sirloin is tender and cooks fast. Round steak is a bit leaner and works well too, as long as you slice it thin and do not cook it too long. Cut across the grain into strips or small cubes, about 1 inch, so every bite is easy to chew.

The mushrooms: White button or cremini mushrooms both work. Slice them about ¼ inch thick so they hold their shape in the gravy.

The broth: The gravy is only as good as the broth in it, so use one you like the taste of. If your broth is salty, hold back on the extra salt until the end.

The noodles: Wide egg noodles are tender and soft, and they soak up gravy nicely. Any sturdy pasta can stand in if that is what you have.

How to Make Beef and Noodles

Step by Step

1. Prep the steak. Pat the steak dry with paper towels. Toss it in a bowl with the flour, ½ teaspoon salt and ¼ teaspoon pepper until each piece has a light coating.
2. Brown the beef. Heat the oil in a large skillet over medium-high heat. Add half of the steak in a single layer and cook for 2 to 3 minutes, turning once, until browned on the outside. Move it to a plate and repeat with the rest. The beef will not be cooked through yet, and that is fine.



3. Cook the onions and mushrooms. Lower the heat to medium and add the butter. Add the sliced onion and cook for about 4 minutes, until it starts to soften. Stir in the mushrooms and cook for 5 to 6 minutes, until they release their liquid and begin to brown.



4. Add the garlic and tomato paste. Stir in the garlic, tomato paste and thyme. Cook for about 1 minute, stirring, until fragrant.
5. Add the broth. Pour in the beef broth and the Worcestershire sauce. Scrape up the browned bits from the bottom of the skillet with a wooden spoon, since they add a lot of flavor to the gravy.
6. Simmer. Return the steak and any juices from the plate to the skillet. Bring to a gentle simmer, then cook uncovered for 10 to 12 minutes, until the beef is tender and the sauce has reduced slightly.
7. Cook the noodles. While the gravy simmers, bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions, then drain.
8. Thicken the gravy. Stir the cornstarch slurry again, then pour it into the skillet while stirring. Simmer for 1 to 2 minutes, until the gravy turns glossy and coats the back of a spoon.
9. Season and serve. Taste the gravy and add salt and pepper as needed. Spoon the beef and gravy over the noodles and sprinkle with parsley.

Tips for the Best Beef and Noodles

Dry the Steak First

Wet meat steams instead of browning. Patting the strips dry before the flour goes on helps you get a golden crust, which is where much of the flavor comes from.

Brown in Batches

If the skillet is crowded, the temperature drops and the beef turns gray. Two batches take only a few extra minutes and make a noticeable difference in the gravy.

Don’t Rush the Mushrooms

Mushrooms give off a lot of water at first. Keep cooking until that liquid cooks off and the slices turn golden. Salting them at the very end, rather than at the start, helps them brown.

Slice Against the Grain

Look for the lines running through the steak and cut across them. Shorter muscle fibers mean a more tender bite, even with a lean cut like round steak.

Adjust the Gravy

If the gravy is thicker than you like, stir in a splash of broth or hot water. If it is too thin, mix another teaspoon of cornstarch with a little cold water and stir it in. Let it simmer for a minute before you check again.

Keep the Noodles Separate for Leftovers

Noodles keep absorbing liquid as they sit. If you plan to save leftovers, store the beef and gravy apart from the noodles so nothing turns mushy.

Variations

• Beef tips style: use cubed beef sirloin and simmer a few minutes longer for a heartier, chunkier stew.
• Creamy gravy: stir in a few tablespoons of sour cream or heavy cream at the very end, off the heat.
• Different base: serve over mashed potatoes, buttered rice or thick slices of toasted bread.
• Add vegetables: stir in a cup of frozen peas during the last few minutes, or add sliced carrots with the onions.

Storage and Reheating

Refrigerator: Let the beef and gravy cool, then store in an airtight container for up to 3 to 4 days. Keep cooked noodles in a separate container.

Freezer: The beef and gravy can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. Cooked noodles do not freeze as well, so it is best to boil a fresh batch when you are ready to eat.

Reheating: Warm the beef and gravy in a saucepan over medium-low heat, stirring now and then, until hot all the way through. Add a splash of broth or water if the gravy has thickened in the fridge. Leftovers should reach 165°F in the center.

Frequently Asked Questions

What is the best cut of beef for beef and noodles?

Sirloin is a good choice because it is tender and cooks quickly. Round steak also works if you slice it thin and avoid overcooking it. For a slow-simmered version, chuck roast cut into cubes becomes tender after a longer cook, usually an hour or more.

How do I keep the beef from getting tough?

Cut the steak across the grain, brown it quickly over medium-high heat, and then simmer it gently rather than boiling hard. A steady, low simmer lets the pieces stay tender in the gravy.

Can I make this without flour?

Yes. Skip the flour dredge and brown the seasoned steak as is. The cornstarch slurry will still thicken the gravy. You may want to cook the steak on slightly higher heat to get color, and use a little more slurry if you like a thick gravy.

Can I make beef and noodles ahead of time?

You can. Make the beef and gravy up to two days ahead and keep it in the refrigerator. Reheat it gently on the stove, adding a splash of broth if needed, and cook fresh noodles right before serving.