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When your family wants a deeply comforting meal but you don’t have the hours to spend hovering over the stove, this classic, homestyle supper is the perfect solution. This easy round steak beef and noodles recipe is the perfect addition to your weeknight dinner routine.
This simmering comfort meal is made with tender beef, thick, hearty noodles, and velvety gravy, all made completely from scratch. It will taste like you spent all day cooking, but really, it’s built to be made from start to finish in record time.
Table of Contents
- What is Easy Round Steak Beef and Noodles Recipe?
- Key Takeaways
- Ingredient Notes
- How to Make Round Steak Beef and Noodles
- Pro Tips for the Best Round Steak Beef and Noodles
- Variations and Substitutions
- Frequently Asked Questions
- What to serve with Round Steak Beef and Noodles
- Storage and Reheating
- More easy Comfort Meals
- Round Steak Beef and Noodles Recipe
What is Easy Round Steak Beef and Noodles Recipe?
This easy round steak beef and noodles recipe is a quick, comfort meal made by searing cubed round steak and simmering it in a seasoned beef broth. This streamlined method uses a simple flour and water slurry to thicken the pan juices and make a savory homemade gravy without requiring any pre-made base. Once the beef and gravy are prepared, the savory beef is served over warm, wide egg noodles. This recipe is ready to serve in just over an hour.
Key Takeaways
- Ready to eat in just over an hour!
- Made with simple pantry ingredients, no special grocery runs required.
- Kids will love this homemade comfort meal.
- Budget-friendly, utilizing ingredients in the pantry.
- Perfect for busy weeknights, when you need a comfort meal without much time.
- Tender lean beef, seasoned with savory broth.
- Leftovers hold up well, taste even better the next day!
Ingredient Notes
Round Steak – A budget-friendly lean cut of beef. Slicing it into 1-inch cubes will break down the tough muscle fibers, ensuring that it sears fast and stays tender while simmering.
Vegetable Oil – Provides a high smoke point in the pan, allowing you to get a golden-brown sear without burning.
Beef Base (Better Than Bouillon) – Infuses the water with a powerful, deeply concentrated, and robust beef flavor that beats the standard box mix.
Minced Onion – Adds a sweet, savory, and classic aromatic background flavor to the base.
Flour and Water- Combined to create a slurry to make a thick, velvety gravy.
Egg Noodles – The ultimate comfort food with the wide shape that catches and holds onto the thick homemade gravy.
How to Make Round Steak Beef and Noodles
- Season the beef well with salt and pepper. Heat a large Dutch oven over medium-high heat and add the oil. Brown the beef in batches, about 5 minutes per batch, making sure not to overcrowd the pan. Add more oil as needed. Transfer browned beef to a plate.
- If using fresh onion, add it to the pot and cook until softened. Add 1 cup of water carefully to deglaze the pan, scraping up all the flavorful browned bits from the bottom. Return the beef to the pot and add the remaining water, adding a little extra if needed, so the meat is mostly covered.
- Stir in the beef base and dehydrated onion, if using. Cover with a tight-fitting lid and bake in a preheated 350°F oven for about 1 hour, or until the beef is fork tender.
- To make the gravy, whisk together the flour and water until smooth. Place the Dutch oven on the stovetop over medium heat and slowly whisk in the flour mixture. Simmer until the gravy thickens, adding more water or slurry as needed to reach your desired consistency. Taste and season with additional salt and pepper if needed.
- Cook the egg noodles according to package directions and serve the beef and gravy over the noodles. Add a dollop of sour cream if desired.
Pro Tips for the Best Round Steak Beef and Noodles
- Cut uniform cubes, keep the pieces right around 1 inch. This means every piece of meat will cook at the same rate.
- Don’t overcrowd the pan while searing the beef cubes.
- Be sure to scrape the brown bits when deglazing the pan.
- Don’t be shy with the salt and pepper; this will add great flavor.
- Whisk the slurry thoroughly to avoid any flour clumps and make silky gravy.
- If your gravy is too thick, stir in an extra splash of warm water. If it’s too thin, let it simmer uncovered for an extra minute or two.
- Fresh onions add great flavor, but dehydrated onions will work too.
Variations and Substitutions
Protein Modifications
- Stew meat
- Chuck beef roast (cut into cubes)
Vegetable Additions
- Add sliced mushrooms
- Add additional sliced onions
Herb Flavor
- Add dried thyme
- Add bay leaf
Alternative Base
- Low sodium beef broth
Frequently Asked Questions
This dish works well to be made ahead, cook the beef and gravy completely, and store it in the fridge. The egg noodles can be prepared right before serving.
Wide or extra-wide egg noodles are the ultimate choice because of their broad shape that catches and holds the thick gravy perfectly.
Searing the cubed meat quickly over high heat locks in the moisture.
A heavy-bottomed pot with a lid can work as an alternative. The key is even heat distribution and the ability to securely cover the pot during roasting.
If the gravy is too thin, add a little more flour and water gradually, on medium heat, until it reaches your desired thickness.
What to serve with Round Steak Beef and Noodles
This rich and hearty meal pairs wonderfully with bright side dishes that balance the richness of the homemade gravy:
Storage and Reheating
Refrigerator
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating
Warm the leftovers in a microwave-safe plate in the microwave for 1-2 minutes, stirring throughout the cooking time to evenly heat.
More easy Comfort Meals
Dinner Ideas
Homemade Spaghetti O’s
Cornbread Recipes
Blueberry Cornbread Recipe {Sweet & Savory}
Side Dishes and Salads
What to Serve with Beef Stew: Best Side Dishes
Soups, Stews & Chowders
Lasagna Soup in Slow Cooker Recipe
At the end of a chaotic afternoon, putting together a home-cooked comfort meal can feel like such a huge accomplishment, especially when it’s this good. This easy round steak beef and noodles recipe proves that with just a few pantry staples, an affordable meal can be made any night of the week.
Round Steak Beef and Noodles
Ingredients
For Round Steak
- 2 pounds round steak roast, top round, bottom round, eye of round, or sirloin tip, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 2 cups water
- 1 tablespoon beef base, like Better Than Bouillon
- 1 tablespoon dehydrated minced onion OR 1 large onion, finely chopped
For Gravy
- 3 tablespoons all-purpose flour
- 3 tablespoons water
For Serving
- 12 ounces egg noodles
Instructions
- Season the beef well with salt and pepper. Heat a large Dutch oven over medium-high heat and add the oil. Brown the beef in batches, about 5 minutes per batch, making sure not to overcrowd the pan. Add more oil as needed. Transfer browned beef to a plate.
- If using fresh onion, add it to the pot and cook until softened. Add 1 cup of water carefully to deglaze the pan, scraping up all the flavorful browned bits from the bottom. Return the beef to the pot and add the remaining water, adding a little extra if needed so the meat is mostly covered.
- Stir in the beef base and dehydrated onion, if using. Cover with a tight-fitting lid and bake in a preheated 350°F oven for about 1 hour, or until the beef is fork tender.
- To make the gravy, whisk together the flour and water until smooth. Place the Dutch oven on the stovetop over medium heat and slowly whisk in the flour mixture. Simmer until the gravy thickens, adding more water or slurry as needed to reach your desired consistency. Taste and season with additional salt and pepper if needed.
- Cook the egg noodles according to package directions and serve the beef and gravy over the noodles. Add a dollop of sour cream if desired.
Notes
- Don’t be shy with the salt and pepper when seasoning the beef. It really helps build flavor throughout the dish.
- Browning the meat in batches is worth the extra few minutes and gives the gravy a much richer flavor.
- Be sure to scrape all the browned bits from the bottom of the pan when deglazing, that’s where a lot of the flavor comes from.
- Start with the suggested gravy mixture and adjust as needed. It’s much easier to thin gravy than to thicken it later.
- Fresh onions add extra flavor, but dehydrated onions work great for an easy pantry-friendly version.
- This recipe reheats beautifully and makes excellent leftovers the next day.
