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A plate of cooked egg noodles topped with chunks of beef in brown gravy, garnished with a dollop of sour cream and parsley. Peas, sliced bread, and a salt shaker are in the background.
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Round Steak Beef and Noodles

This Simple Beef and Noodles recipe is cozy, hearty comfort food at its best. It has all the rich flavor of a classic beef stew or simplified beef bourguignon, but with simple ingredients and an easy method that makes it perfect for busy family dinners. Tender beef, rich gravy, and buttery egg noodles make this one of those dependable meals everyone is happy to see on the table.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 8 Servings
Author: Melissa Griffiths

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.

Nutrition

Serving: 1Serving | Calories: 351kcal | Carbohydrates: 33g | Protein: 32g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 107mg | Sodium: 228mg | Potassium: 517mg | Fiber: 2g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 3mg

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