Ingredients:
- 1½ lb. beef roast cut into 1-inch pieces
- 2 Tbsp. butter
- 1/2 sweet onion, diced
- 3 cups beef broth
- 1 bay leaf
- 1/2 tsp. dried thyme leaves
- 1/2 tsp. salt
- 1 tsp. pepper
- 1 Tbsp. cornstarch
- 1/4 cup cold water
- 12 oz. extra wide egg noodles
Directions:
- Heat a large skillet over medium heat. Add in the butter and onion and sauté until the onion is cooked. Add in the beef and brown in the skillet with the onions for 10 minutes over medium heat.
- Then, pour 2 cups of the beef broth into the skillet and add in the seasonings. Stir to combine and bring the mixture to a boil. Reduce heat, cover and simmer for 20 to 30 minutes until the beef is tender. Watch closely and slowly add in the last cup of the beef broth as the broth starts to cook off.
- Mix the cornstarch into the ¼ cup cold water in a separate bowl. Stir this mixture into the skillet mixture and allow to cook for 10 minutes or until the sauce has thickened.
- While the sauce is thickening, cook the egg noodles in a separate pot based on the package instructions.
- Serve beef mixture over the egg noodles.
