Ingredients
Scale
- 2 lbs beef chuck steak, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tspsalt
- 1 tspblack pepper
- 1 lbs egg noodles
- 1 tbsp butter
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp all-purpose flour
- 2 tbsp cold water
- Fresh parsley, chopped (for garnish)
Instructions
- Season beef cubes generously with salt and pepper.
- In a large skillet or Dutch oven, heat olive oil over medium-high heat. Brown beef in batches, about 3–4 minutes per side. Remove and set aside.
- Add beef broth, Worcestershire sauce, garlic powder, and onion powder to the skillet. Scrape up browned bits.
- In a small bowl, whisk flour and cold water until smooth. Stir into the skillet and simmer 5 minutes until thickened.
- Return beef to skillet,cover, and simmer on low heat for 30–35 minutes until beef is fork-tender.
- Meanwhile, cook egg noodles according to package directions. Drain and toss with butter.
- Serve beef and gravy over noodles. Garnish with parsley.
Notes
- For extra tenderness, braise covered in oven at 325°F for 1.5 hours instead of stovetop.
- Swap noodles for mashed potatoes or rice.
- Use low-sodium broth if watching sodium.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Non-Dietary
Nutrition
- Serving Size: 1 serving (1/6 recipe)
- Calories: 480 Kcal
- Sugar: 3g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg