Description
A comforting and hearty French Onion Beef and Noodles recipe combining tender seared beef in a rich French onion broth with egg noodles, finished with creamy sour cream, Parmesan cheese, and crispy French fried onions for added texture.
Ingredients
Scale
Main Ingredients
- 2 tablespoons Olive Oil
- 1 pound Beef Stew Meat
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- Salt & Pepper, to taste
- 1 can (10.5 ounces) French Onion Soup
- 3 cups Beef Broth
- 12 ounces Egg Noodles
- ½ cup Sour Cream
- ¼ cup Parmesan Cheese
- 1 cup French Fried Onions
Instructions
- Heat the Oil: In a large pot, heat the olive oil over medium-high heat until shimmering and hot, preparing it for searing the beef.
- Sear the Beef: Add the beef stew meat to the pot and season with onion powder, garlic powder, salt, and pepper. Sauté for 3 to 5 minutes, turning occasionally, until the beef is well browned on all sides, which helps lock in flavor.
- Simmer with Soup and Broth: Pour in the can of French onion soup and the beef broth. Stir to combine and bring the mixture to a gentle simmer. Lower the heat and let the beef cook gently for 10 minutes, allowing the flavors to meld and the meat to tenderize.
- Cook the Noodles: Add the egg noodles directly to the simmering liquid. Continue to cook for an additional 10 minutes, stirring occasionally to prevent sticking, until the noodles are tender but not mushy.
- Add Dairy: Remove the pot from heat. Stir in the sour cream and Parmesan cheese thoroughly until the sauce is creamy and well combined, adding richness and depth to the dish.
- Serve: Spoon the beef and noodle mixture into bowls and sprinkle the top with French fried onions just before serving to add a crunchy texture contrast.
Notes
- For a thicker sauce, simmer uncovered before adding noodles to reduce liquid slightly.
- Use fresh Parmesan cheese for the best flavor.
- French fried onions added at the end provide a necessary crispy texture but can be omitted for a softer dish.
- Adjust salt and pepper according to taste, especially if the broth or soup is already salty.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
