INGREDIENTS:
2 tablespoons vegetable oil
1 ¼ lbs. beef steak, cut in bite-size pieces
2 tablespoons butter
1 medium onion, chopped
16 ounces white button mushrooms, halved
3 cloves garlic, minced
½ teaspoon marjoram
½ teaspoon dried thyme leaves
8 ounces egg noodles
2 ½ cups low sodium beef broth
2 teaspoons Worcestershire sauce
2 ½ tablespoons cornstarch
Salt and pepper, to taste
1 teaspoon chopped fresh parsley
INSTRUCTIONS:
Heat vegetable oil in a heavy skillet or Dutch oven over medium heat. Brown the beef on both sides. Remove the beef from the skillet and plate. Cover to keep warm.
Melt the butter in the skillet over medium-high heat. Add the onions and mushrooms, cooking until the onions are soft and the mushrooms are golden brown; approximately 7-8 minutes. Reduce the heat to low. Add the garlic, marjoram, and thyme, cooking for 1 minute while stirring. Plate the mushrooms, onions, and spices. Cover to keep warm.
Meanwhile, boil the egg noodles according to package directions and drain well.
Add the beef broth and Worcestershire sauce to the skillet. Bring to a low boil while scraping the bottom of the skillet to incorporate all the browned bits. Mix the cornstarch with 1/4 cup cold water and whisk into the skillet. Simmer until thickened, whisking frequently.
Add the beef and mushroom mixture back to the skillet, warming for 2-3 minutes. Season with salt and pepper to taste.
Serve over the cooked egg noodles and sprinkle with chopped fresh parsley.
Notes:
Use a lean tender cut of beef like tenderloin, petite shoulder, ribeye, or strip. For a more frugal choice, use ground beef or ground turkey.
If the gravy becomes too thick, simply whisk in a little more beef broth until desired consistency. Add gradually.
Use white button or cremini mushrooms.
Scrape the skillet to incorporate those delicious brown bits of flavor into the gravy.
Serve over egg noodles, rice, mashed potatoes, or even toast.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop on low.
I do not recommend freezing this as the texture of mushrooms changes after being frozen.
Nutrition:
Calories: 693 | Carbohydrates: 53g | Protein: 43g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 149mg | Sodium: 452mg | Potassium: 1256mg | Fiber: 4g | Sugar: 5g | Vitamin A: 249IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 4mg