French Noodles with Onion Beef

Components:

1. One pound of chuck roast or beef stew meat, chopped into small pieces
2. One tablespoon of olive oil, used to sear the beef
3. Two medium onions, cut thinly
4. Three minced garlic cloves
5. One package (1 oz) of onion soup mix (or, if you’d rather, homemade onion soup seasoning)
6. One can of beef broth (10.5 oz)
7. One can (10.5 oz) of homemade or canned French onion soup
8. A half-cup of water
9. Eight ounces of egg noodles (or pasta of your choice)
10. One tablespoon of optional Worcestershire sauce
11. One teaspoon of optional dried thyme
12. To taste, add salt and pepper.
13. One cup of optionally shredded mozzarella cheese for garnish
14. Garnish with fresh parsley (optional).

Directions:

• To brown the beef, place a large skillet or Dutch oven over medium-high heat and heat the olive oil. Cook the beef cubes for 5 to 7 minutes, or until browned on all sides. Take out and reserve the beef.
• Sauté the onions: Place the sliced onions in the same skillet and sauté, stirring regularly, in the remaining oil and beef drippings. Cook until the onions are tender and caramelized, 5 to 7 minutes. This stage contributes to the development of the rich, savory flavor that characterizes French onion soup.
• Add seasonings and garlic: Cook the onions for a further one to two minutes until aromatic after adding the minced garlic. Add the French onion soup, Worcestershire sauce, beef broth, water, and onion soup mix. Add the dried thyme as well, if using. Bring everything to a simmer after giving it a good stir.
• To cook the steak, put the cubed beef back in the saucepan when it has browned. The meat should be cooked and have absorbed some of the spices after 20 to 30 minutes of simmering the mixture under cover.
• Cook the noodles: Follow the directions on the package to cook the egg noodles in a different pot while the meat is simmering. After draining, place the noodles aside.
• Mix the noodles with the beef mixture: Add the cooked egg noodles to the beef and onion combination once the beef is soft and the flavors have combined. Coat the noodles with the steak and sauce by giving them a good stir. To give the noodles time to absorb some of the sauce, let them boil together for a further five minutes.
• Optional cheese topping: Top the beef and noodle mixture with shredded mozzarella cheese, keep the skillet covered, and simmer over low heat for 2 to 3 minutes, or until the cheese is bubbling and melted.
• Serve: If desired, top with finely chopped parsley and serve hot!

Advice:

• Options for beef: For a speedier cooking time, use ground beef; for a leaner option, use sliced flank steak or sirloin in place of the stew meat.
• Make it cheesy: You can melt cheese over the beef and noodles to resemble the topping of French onion soup. Swiss, Gruyere, or even cheddar would be excellent.
• When sautéing the onions, you can add some sliced carrots or mushrooms for texture and taste.
• Thickened sauce: To make a thicker sauce, make a cornstarch slurry by combining 1 tablespoon cornstarch with 2 tablespoons water, then toss it in while the mixture is cooking. The mixture should thicken after a few more minutes of cooking.

Why It’s Excellent:

• Comfort food: This dish is ideal for cold evenings or times when you need something substantial since it combines the robust, savory aromas of French onion soup with the substantial beef and noodles.
• One-pot meal: Cleaning is made simple because the dish only needs to be prepared in one pot!
• Budget-friendly: This recipe is inexpensive while yet packing a punch of flavor thanks to the use of beef stew meat and common cupboard ingredients.

The rich flavor of French onion soup is combined with delicate meat and substantial noodles to create this dish, which is tasty and comforting. It’s ideal for hectic evenings or when you’re in the mood for a filling, home-cooked meal! Have fun!