Ingredients
Scale
- 1.5 lbs beef sirloin tip, cut into 1-inch cubes
- 1 tbsp olive oil
- 2 tbsp butter
- 1 medium onion, sliced
- 8 oz button mushrooms, sliced
- 2 cloves garlic, minced
- 1½ cups beef broth
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- ½ tsp black pepper
- 8 oz egg noodles, cooked per package directions
- Fresh parsley, chopped (for garnish)
Instructions
- Pat beef cubes dry and season with salt and pepper.
- Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Brown beef in batches, setting aside when done.
- Reduce heat to medium; add remaining butter, onions, and mushrooms. Sauté 5–7 minutes until softened.
- Add garlic, thyme, soy sauce, Worcestershire sauce, beef broth, and pepper. Stir to combine and scrape up browned bits.
- Return beef to skillet, reduce heat to low, cover, and simmer 30–35 minutes until beef is very tender.
- Serve over cooked egg noodles, garnished with parsley.
Notes
- For extra richness, stir in 2 tbsp sour cream at the end.
- Use instant pot: pressure cook 22 minutes, natural release 10 minutes.
- Stir in 1 tsp cornstarch slurry for thicker gravy if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup beef with ¾ cup noodles
- Calories: 485 Kcal
- Sugar: 4 g
- Sodium: 920 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 85 mg
