Rating: 4.5 stars 4.5
197 Ratings
  • 5 star values: 139
  • 4 star values: 42
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 2

The best beef and noodles you'll ever have! Affordable, quick, and yummy. I have to give credit to my grandma. She used to cook this for her 5 kids and then later for all her grandkids.

Recipe Summary

20 mins
1 hr 10 mins
1 hr 30 mins


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate.

  • Melt butter in the same skillet over medium heat and sauté onion until softened, 5 to 10 minutes. Add steak to onion in the skillet; pour in beef stock and season with bay leaves, thyme, salt, and pepper. Bring to a boil; reduce heat to low, cover, and simmer until steak is tender, about 50 minutes. Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes.

  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Serve beef mixture over noodles.

Nutrition Facts

402 calories; protein 28.5g; carbohydrates 38.7g; fat 14.4g; cholesterol 96.1mg; sodium 155.8mg. Full Nutrition