Ingredients
- 1 pound beef stew meat, sliced thinly
- 1 onion, chopped
- 2 cups water
- 2 cubes beef bouillon (such as Oxo®), crumbled
- 1 (10.75 ounce) can cream of mushroom soup
- 1 (16 ounce) package egg noodles
What Makes This Recipe Unique
Kitchen Advice
- Don’t overcrowd the pan when browning the meat; cook in batches if needed to get a nice sear.
- Let the sauce simmer gently to develop deep flavors without curdling the cream.
Step 1
Gently heat a large skillet over medium heat. Add the beef and cook it, stirring now and then, until some of the fat starts to melt away, about 1 to 2 minutes. Then toss in the onion and keep cooking until the beef is fully browned and the onions are softened, which should take around 5 more minutes.
Step 2
Pour in the water and crumble in the beef bouillon. Turn the heat down to low and let everything simmer gently until most of the liquid has evaporated—this will take about an hour and a half.
Step 3
Stir in the cream of mushroom soup and keep cooking for another 5 to 7 minutes, just until it’s heated through and nicely combined.
Step 4
Meanwhile, bring a large pot of salted water to a boil. Add the egg noodles and cook them until they’re tender but still have a bit of bite, about 5 minutes. Drain the noodles and divide them onto plates.
Step 5
Finally, spoon the beef mixture over the noodles and serve. Enjoy!
