Italian Beef on Noodles
Submitted by krista042
Italian beef over buttered egg noodles with sliced round steak marinated in red wine vinegar, Worcestershire, basil, marjoram, and garlic. Savory, saucy, comes together in one skillet.
YIELD
4 servingsPREP
2 hrsCOOK
20 minREADY
3 hrsThis is the kind of honest weeknight skillet dish that shows up on Italian-American family tables: tender slices of round steak marinated in an herby, tangy blend of beef stock, red wine vinegar, Worcestershire, basil, marjoram, garlic, and just enough red pepper to wake things up. Then, instead of tossing the marinade, it thickens right into a rich pan sauce.
The cornstarch lives in the marinade, which does double duty. It tenderizes the beef during the chill and gives the sauce its silky body when everything hits the heat.
Onions and green peppers get a quick saute first to build the aromatic base. Then the beef joins the pan for a fast sear, and finally the reserved marinade goes in to reduce into a glossy sauce that coats the meat. Spoon it over hot, buttered egg noodles for a full-on comfort plate.
Chef Tips
- Slice the beef thin and against the grain. Thick slices stay chewy; thin cuts across the grain turn silky.
- Marinate the full 2 to 3 hours (overnight is even better). Less time means tougher meat and a thinner sauce.
- Keep the beef moving in the pan for fast, even browning. Piled beef steams and turns gray instead of golden.
- Salt lightly during cooking. The Worcestershire and beef stock both bring significant salt of their own.
Variations
- Swap egg noodles for pappardelle or buttered mashed potatoes.
- Add sliced mushrooms with the onions and peppers for extra depth.
- Finish with a handful of fresh parsley or a grating of Parmesan for brightness.
Ingredients
Directions
Serve over hot, buttered noodles. Mix the beef broth, the first measure of olive oil, the vinegar, worcestershire sauce, cornstarch, sugar, red pepper, basil, marjoram and garlic in a shallow glass baking dish .
Add the beef. Stir to coat thoroughly. Cover. Refrigerate 2 or 3 hours, stirring occasionally.
Drain the beef. Reserve the marinade. Heat a large, heavy skillet over low heat.
Add the second measure of oil.
Sauté the onion and green bell pepper until tender (3-4 minutes), stirring constantly. Stir in the beef.
Increase the heat to medium. Sauté until the beef is brown (about 3 minutes), stirring constantly.
Stir in the reserved marinade. Cook until the sauce thickens (1-2 minutes), stirring frequently.
Serve over hot, buttered noodles.
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