A grandmother's recipe for beef and noodles, passed down through generations, offers a weeknight dinner that balances speed and depth of flavor. The dish serves four and comes together in about 90 minutes total, with just 20 minutes of active preparation.
The recipe calls for one pound of sirloin steak cut into one-inch cubes, two tablespoons of butter, one large sliced onion, one cup of beef stock, two bay leaves, a pinch of dried thyme, salt and pepper to taste, one cup of frozen peas, one tablespoon of cornstarch, and four cups of egg noodles.
The cooking process begins by searing the steak in batches over medium-high heat until browned on all sides, roughly five minutes, then transferring it to a plate. 
Butter goes into the same skillet to sauté the onion until softened, five to 10 minutes. 
The steak returns to the pan with beef stock, bay leaves, thyme, salt, and pepper. After bringing the mixture to a boil, the heat drops to low and the skillet is covered for a 50-minute simmer until the steak turns tender. 
Peas and cornstarch are stirred in next, and the mixture cooks uncovered for about 10 minutes until the liquid thickens. 
Separately, egg noodles boil in lightly salted water for about five minutes until firm to the bite, then drain. The beef mixture is served over the noodles. 
Each serving provides 402 calories, 14 grams of fat, 39 grams of carbohydrates, and 29 grams of protein, according to the recipe's nutrition facts.
Editorial Notes