Description
A comforting and hearty one-pan dish featuring tender beef strips simmered in rich French onion soup with caramelized onions, creamy sour cream, and melted Gruyère cheese, all tossed with egg noodles for a flavorful American French-inspired meal.
Ingredients
Scale
Beef and Seasoning
- 1 pound beef sirloin or stew meat, cut into bite-sized strips
- salt and black pepper to taste
Cooking Base
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 tablespoon flour
Liquids and Sauces
- 1 (10.5-ounce) can French onion soup
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
Pasta and Dairy
- 8 ounces egg noodles
- 1/2 cup sour cream
- 1 cup shredded Gruyère or Swiss cheese
Garnish
- fresh parsley for garnish
Instructions
- Sear the Beef: Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Season the beef strips with salt and pepper. In batches, sear the beef until browned on all sides, then remove and set aside to prevent overcrowding the pan and ensure proper browning.
- Caramelize the Onions: In the same pan, melt 2 tablespoons unsalted butter. Add the thinly sliced onion and cook for 15 to 20 minutes, stirring often, until the onions are golden and caramelized, which develops the deep, sweet flavor base for the dish.
- Add Garlic and Flour: Stir in the minced garlic and cook for an additional 1 minute. Then sprinkle 1 tablespoon flour over the onions and stir well to coat them, which will help thicken the sauce.
- Create the Sauce: Gradually whisk in the 10.5-ounce can of French onion soup, 2 cups beef broth, and 1 tablespoon Worcestershire sauce, ensuring the mixture is smooth. Bring the mixture to a simmer to develop flavor and integrate the ingredients.
- Simmer the Beef: Return the seared beef back to the pan. Reduce heat to low, cover, and let simmer gently for 20 minutes until the beef is tender and the sauce thickens.
- Cook the Noodles: While the beef simmers, cook 8 ounces of egg noodles according to the package directions. Once done, drain the noodles thoroughly to prevent excess water from watering down the sauce.
- Combine and Finish: Stir 1/2 cup sour cream and 1 cup shredded Gruyère or Swiss cheese into the beef and onion mixture. Stir until melted and creamy, then add the cooked noodles and toss to coat everything evenly in the cheesy, flavorful sauce.
- Serve: Garnish with fresh parsley and serve the dish hot for a satisfying comfort meal.
Notes
- For a richer depth of flavor, add a splash of red wine when caramelizing the onions.
- Ground beef can be substituted for a quicker cooking option, though the texture will differ.
- Leftovers reheat well on the stovetop with a splash of broth or cream to maintain creaminess.
