A couple of years ago I tried a few different beef and noodle dishes out of some recipe books I had. None of them hit quite right. In fact my kids flatly refused to eat one of them. If there’s one thing to know about me, it’s that I never give up. I was determined to find a beef and noodle dish that not only satisfied that craving for a savory, salty dish that I had, but that the rest of the family would eat as well. What I ended up with was what I like to call Boston Beef and Noodles.
Michelle and the kids are not fans of mushrooms of any kind so this recipe is proudly mushroom free. That doesn’t mean it wouldn’t be good with mushrooms so feel free to throw some in if they’re your thing. You would want to cook them at the same time as the onions. Another thing you’ll notice missing from the recipe is the addition of sour cream into the gravy. I don’t think it’s needed and prefer to serve it on the side.
This is a great recipe that’s quick to make, hits all the right spots and doesn’t take a lot of effort. My secret ingredient here is Better than Bullion Roasted Beef Base. I prefer this over a liquid broth as I can concentrate it and really up the savory and saltiness of the dish. It’s definitely what makes the dish so good. If you’ve never used it I suggest you grab a jar. I always have one in my refrigerator. I’ve also found that Pennsylvania Dutch Extra Wide Egg Noodles are the best. They are nice and thick, taste great and hold they’re shape.
OK Let’s get Cooking!
A Few Helpful Hints!
- Make sure everything is prepped before you start to cook. It’s tempting to try and multitask but it’s so much less stress if all you have to worry about is just cooking.
- If you like more gravy it’s very easy to make more. The recipe makes about 1.5 cups of gravy. The ratio for the gravy is pretty easy. For every 1 cup of water add 2 Tbs. of flour and 1-1/2 Tbs. of Roasted Beef Base. Just a quick note here: I love salt and so does Michelle so this gravy is pretty salty. If you don’t like salty dishes I recommend cutting the beef base measurements in half to start and working your way up from there
- Be sure to dice the onion finely. The idea is to have the onions melt into the gravy.
- This recipe uses sirloin steak tips for the beef. Make sure to cut away as much of the dense fat as you possibly can. I always look for a pack that’s fairly lean to begin with to make life easy. Be sure to cut the beef as thin as possible across the grain.
I hope this recipe brings as much happiness to you and your loved ones as it has to mine. Hopefully it’s an easy win for you in the kitchen!
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Boston Beef & Noodles
Description
Boston Beef & Noodles
Ingredients
Instructions
Prep Time!
-
Dice the onion finely and set aside. Peel, smash and chop the garlic finely and set aside separate from the onion. Slice up the green part of scallion until you have about a 1/4 cup and set aside. Take the sirloin and trim as much fat from it as you can. Then slice as thin as you can into 1" squares. Try to cut across the grain as much as possible. Place the steak into a bowl and add the salt and pepper. Mix it together to distribute the salt and pepper evenly.
Measure out all of your other ingredients and set aside. Fill your pot with water for boiling the noodles.
Cook The Beef
-
Preheat a large skillet on medium heat. Once to temperature, add a few tablespoons of avocado or other high smoke point oil. Cook the beef in batches until cooked through and browned up. Set beef aside.
Gravy Instructions
-
To the same pan you cooked the beef in add the onion and cook until soft and translucent, 5-6 mins. Stir in the garlic and cook until softened and fragrant stirring constantly, 1-2 mins. Add the flour to the onions and garlic and stir until fully coated and combined. Pour in the wine to deglaze the pan. Use a wooden spoon to scrape up any browned bits or flour that stuck to the bottom of the pan. Cook for 1-2 minutes until wine is reduced and starts to thicken. Add the water and roasted beef base and stir until fully combined. Continue cooking for and additional 2-3 minutes until gravy thickens. Add beef back into the gravy and stir till combined then remove from heat and set aside.
Noodle Instructions
-
Start boiling the water when you start to cook the beef. Add the noodles when you start cooking the gravy. Follow the manufacturers instructions and boil until just "Al Dente". Drain the noodles and return to pot. Add butter and stir until melted and noodles are covered in butter.
Serving Recommendations
-
Plate desired amount of noodles. Cover with desired amount of beef and gravy. Sprinkle some scallions on top and serve with a side of sour cream!
