This is a Midwest Classic!
Beef and noodles fits into this category perfectly…
Most beef works well; leftover is great, steak, chuck roast, or use deli beef. Add mushrooms, if you like, add your favorite noodle, thick or thin, and season to your taste.
No matter where you live and how old-fashioned this dish is…
It’s winter here, it's cold and it's time for a hearty dish.
It’s easy, delicious, simple comfort food at its best!
I’m thinking you’ll like like this ~
So get your fork ready and make your tummy happy!
Old-fashioned Midwest Beef and Noodles
1 (12 - 16 ounces) bag egg noodles
1 tablespoon cooking oil
8 ounces beef top sirloin, thinly sliced across the grain
1 onion, sliced thin
1 (14.5 ounces) can beef broth
Salt and pepper, to taste (I use Montreal Steak Seasoning)
Cook noodles according to package directions, set aside.
Meanwhile, in a large skillet, heat oil over medium-high heat.
Add meat and onion, cook until meat is no longer pink.
Add cooked noodles, and broth, combining well.
Season with salt and pepper.