Classic comfort food this Simple Beef and Noodles Recipe is similar to Beef Bourguignon but easier to make. It’s a family favorite that my family is always happy to see on the table.
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This is one of the meals I talk about in my Three Easy Round Steak Meals post. The idea is simple and is similar to Beef Bourguignon. You cook 6 lbs. of round steak and once it’s fork-tender, divide the meat and gravy and use it to make three different meals.
This shortcut allows you to get oven-braised beef and noodles on the table in the time it takes to boil noodles.If you don’t want to cook enough beef to make all three meals, the recipe below is for just the simple beef and noodles. Also, I have the recipes for the other beef recipes made individually.
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Why You’ll Love This Recipe
- Comforting Flavor: The combination of tender round steak with noodles enveloped in a rich gravy offers a deeply comforting and satisfying meal, perfect for cozy evenings. My Thick Chili Oven-Baked Chili is also another perfect meal for cozy evenings!
- One-Pot Wonder: This dish simplifies cleanup and preparation, combining hearty protein and filling noodles in a single pot for ultimate convenience.
- Versatile Meal: Simple beef with noodles can easily be customized with your favorite vegetables or spices, making it a versatile option that can suit any taste preference.
Recipe Ingredients
- Round steak roasts top round steak
- Vegetable oil
- Beef base
- Onion
- Flour
- Egg noodles
See the recipe card for full information on ingredients and quantities.
How To Make Round Steak Beef with Noodles
Step 1: Season the beef generously with salt and pepper. In a large Dutch oven, brown cubed round steaks on all sides in a hot pan with vegetable oil.
Step 2: Brown the meat in batches for about 5 minutes per batch until all the meat is browned—do not crowd the pot.
Step 3: Sauté fresh onion in extra oil until tender. Deglaze pan and add enough water to almost cover the meat. Stir in beef base and dehydrated onions. Cover and roast in a preheated 350ºF oven for 1 hour or until fork-tender.
Step 4: Mix flour with water, whisk into Dutch oven over medium heat until thickened. Adjust consistency and season. Serve beef over prepared egg noodles.
Recipe FAQs
Yes, you can use other tender cuts like sirloin or chuck steak, but cooking times may vary based on the meat’s tenderness.
A heavy-bottomed pot with a lid can work as an alternative. The key is even heat distribution and the ability to securely cover the pot during roasting.
If the gravy is too thin after following the recipe, you can mix a little more flour with water and gradually add it to the gravy, stirring over medium heat until it reaches the desired thickness.
More Expert Tips
- Season generously: Don’t skimp on the salt and pepper when seasoning the round steak. A generous seasoning before browning enhances the flavor depth of the entire dish.
- Brown it in batches: Achieve a deep, rich crust on the meat by browning it in batches. This step is crucial for developing the dish’s foundational flavors.
- Gravy thickness: For the perfect thickness, start with the recipe’s suggested flour-to-water ratio and adjust from there. Remember, it’s easier to thin out a thick gravy than to thicken a watery one.
- Saute fresh onions: While dried onions are convenient, if you have the time, sautéing fresh onions is worth the extra step.
More Beef Dinner Recipes To Consider
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Simple Beef and Noodles
Ingredients
- 2 lbs round steak roasts top round steak bottom round steak, eye of round, or sirloin tip round steak, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 2 cups of water
- 1 tablespoon beef base Better Than Bouillon*
- 1 tablespoon dehydrated minced onion or 1 large onion finely chopped
- Gravy
- 3 tablespoons all-purpose flour
- 3 tablespoons water
- 12 ounces egg noodles
Instructions
- Season the beef generously with salt and pepper. In a large dutch oven brown cubed round steaks on all sides in a hot pan with vegetable oil. Brown the meat in batches for about 5 minutes per batch until all the meat is browned—do not crowd the pot. Add more oil as needed. Transfer the browned meat to a plate.
- If using fresh onion, add it to the pan with some additional oil and saute until tender. Add 1 cup of water to the pan (be careful because it may spit at you) and deglaze the pan, scraping up all the brown bits. Add remaining water, add more if necessary to almost cover the meat.
- Stir in beef base (Better Than Bouillon) and dehydrated onions, if using.
- Cover the pan with a tight-fitting lid and roast in a preheated 350º oven for about 1 hour or until the meat is fork-tender.
- To make the gravy, mix flour with 3 tablespoons water and gradually whisk into the dutch oven on the stove over medium heat, stirring until it thickens. You may need to add more of the flour mixture or more water to get the desired consistency. Add salt and pepper to taste.
- Serve with over egg noodles prepared according to package directions. Top with sour cream, optional.
Notes
- Don’t skimp on the salt and pepper when seasoning the round steak. A generous seasoning before browning enhances the flavor depth of the entire dish.
- Achieve a deep, rich crust on the meat by browning it in batches. This step is crucial for developing the dish’s foundational flavors.
- When deglazing the pan, really work to scrape up all the browned bits. These bits are packed with flavor and will enrich your gravy.
- For the perfect gravy thickness, start with the recipe’s suggested flour-to-water ratio and adjust from there. Remember, it’s easier to thin out a thick gravy than to thicken a watery one.
- Allow the meat to rest for a few minutes after removing it from the oven and before slicing. This rest period helps the juices redistribute, ensuring the meat is moist and flavorful.
- While dried onions are convenient, using fresh onions can add a more nuanced flavor profile to the dish. If you have the time, sautéing fresh onions is worth the extra step.
Rehoboth
Wonderful Post
Thanks
Rh
Can this recipe be made in an instant pot
William
can you use beef broth instead of the beef bouillon? if so how much?
Jaime
Delicious!!
Dan
I started making this but it seems there are many typos in the recipe?
“In a large dutch oven brown cubed round steaks on all sides in a hot pan with vegetable oil.”
Do you brown the steaks in a dutch oven or a hot pan?
Then it says “Transfer the browned meat to a plate.” and then in the following step it says “Add remaining water, add more if necessary to almost cover the meat.” cover it where? When was it added back to the pot? It’s never stated in the instructions when to add it back to the pot. I found this confusing to follow.
Jocelyn
Yea it’s not written properly, skips steps, very strange no one edited before posting.
Patti
I’m making it now. Really confused. Did meat made water bullion and onions poured over my meat in a cast iron pan covered cooked an hour. Then I was lost. Soooo I’ll dump my juice into my original Dutch pot and add water flour for gravy. Then add meat and do noodles and serve. I’m winging it. Hope it’s delicious
Patricia
Getting ready to make this again. This is an awesome recipe — beef ends up being so flavorful & tender. I did remove the meat to make the gravy & because we like it very spicy, I added more red pepper flaxes. Delicious!
Melissa Griffiths
So glad you liked it Patricia!
Linda
How long do I cook this in the crockpot and do I add the gravy mixture to the meat while it’s cooking or after
Barbara Schieving
Hi Linda – slow cook on low until beef is tender for about 8 hours or high for about 6 hours. Add the gravy ingredients towards the end of cooking. Enjoy!