Beef and Noodles Dish

Ingredients List

• 1 pound sirloin steak, cut into 1-inch cubes

• 2 tablespoons butter

• 1 large onion, sliced

• 1 cup beef stock

• 2 bay leaves

• 1 pinch dried thyme

• salt and ground black pepper to taste

• 1 cup frozen peas

• 1 tablespoon cornstarch

• 4 cups egg noodles

Instructions

Heat a skillet over medium-high heat and cook the steak in batches, searing until browned on all sides, about 5 minutes. Remove the browned steak and set it aside on a plate.

Melt butter in the same skillet over medium heat and sauté the onions until they become soft and translucent, about 5 to 10 minutes.

Add the steak to the skillet with onions, then pour in the beef stock. Season with bay leaves, thyme, salt, and pepper. Bring the mixture to a boil, reduce the heat to low, cover, and simmer until the steak becomes tender, about 50 minutes.

Stir in the peas and cornstarch to the steak mixture, then cook uncovered until the sauce thickens, about 10 minutes.

In the meantime, bring a large pot of lightly salted water to a boil. Add the egg noodles and cook, stirring occasionally, until tender but still al dente, about 5 minutes. Drain the noodles.

Nutritional Information (per serving)