I found this recipe online. I think from Betty Crocker.
- 5 cups uncooked egg noodles
- 3 tablespoons butter
- 2 lbs. beef sirloin steak, cut into 1 inch cubes
- 4 cups onion thinly sliced (despite the name of the recipe, we definitely didn’t use this many. Probably only about 1 cup worth)
- 2 cups sliced mushrooms (my sister is not a fan of mushrooms, so we again only used about a cup worth)
- 3 cups beef broth
- 1/4 cup flour
- 1 teaspoon rosemary
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups seasoned croutons
- 2 cups shredded Swiss cheese
1. Preheat oven to 350F. Cook noodles as per package instructions.
2. Meanwhile, in a large 5 quart pot, melt butter over medium-high heat. Add beef, onions and mushrooms. Cook about 20 minutes, stirring frequently, until beef is browned on all sides, onions are tender and mushrooms are browned.
3. (The original recipe says to lay the noodles out in an oven dish and then cover with beef mixture. We mixed them together in a bowl and set aside until we finished this step.) In the now empty pot, heat 2 1/2 cup beef broth until boiling. In a small bowl, mix the remaining 1/2 cup broth and the flour until smooth. Stir in the flour mixture into the boiling broth. Cook, stirring constantly, until bubbly and thickened. Stir in rosemary. Poor over beef mixture and stir until well blended (we added it to the bowl where we had the already mixed noodle and beef mixtures and mixed it in there, because it was easier. We then transferred everything into the oven dish).
4. Cover with croutons (we crushed up the croutons) and cheese. Bake for 25-35 minutes or until cheese is melted and it is bubbly around the edges.
Verdict: I think the beef ended up a little dry at the end of all of the cooking. I also thought that with the croutons, the cheese topping ended up a little more crunchy than I normally like.