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American · Main
Beef and Egg Noodles with Mushroom Gravy
Cubes of top round braise in red wine, beef stock and Worcestershire with mushrooms until the sauce turns into a rich gravy. Spoon it over buttery Parmesan egg noodles and finish with sour cream and fresh herbs, like a Stroganoff with a lighter touch.
- YieldServes 6
- Hands-on1 h
- Total2 h 2 min
- Difficulty
Ingredients
Beef
- 680 gtop round beef, cut into 4 cm cubes
- 2 tbspkosher salt, 1 tbsp for the beef, 1 tbsp for the pasta water
- ½ tspblack pepper, freshly ground, plus more to taste
Gravy
- 60 mlextra-virgin olive oil
- 1medium yellow onion, diced
- 225 gcremini mushrooms, sliced
- 4 clovesgarlic, minced
- 2 tbspall-purpose flour
- 240 mlfull-bodied red wine
- 950 mlbeef stock, low-sodium if store-bought
- 60 mlWorcestershire sauce
Noodles
- 450 gegg noodles
- 115 gParmesan cheese, grated, divided
- 4 tbspunsalted butter, cold, cut into cubes
To serve
- 240 gsour cream
- ¼ cupflat-leaf parsley, chopped
- ¼ cupchives, minced
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