French Onion Beef and Noodles (Print version)

Tender beef and egg noodles simmered in a rich French onion broth, finished creamy with sour cream, Parmesan, and crispy fried onions.

# Ingredients:

For the beef and broth

01 - 1 1/2 lb (680 g) beef stew meat, cut into 1-inch pieces
02 - 1 teaspoon kosher salt, plus more to taste
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon onion powder
05 - 1/2 teaspoon garlic powder
06 - 2 tablespoons olive oil
07 - 1 medium yellow onion, thinly sliced
08 - 2 cloves garlic, minced
09 - 1 can (10.5 oz / 298 g) condensed French onion soup
10 - 3 cups (720 ml) low-sodium beef broth
11 - 1 tablespoon Worcestershire sauce
12 - 1/2 teaspoon dried thyme

For the noodles and finish

13 - 12 oz (340 g) wide egg noodles
14 - 1/2 cup (120 g) sour cream
15 - 1/3 cup (30 g) grated Parmesan cheese
16 - 1 cup (40 g) crispy fried onions
17 - 2 tablespoons chopped fresh parsley, optional

# Instructions:

01 - Pat the beef dry. Season with salt, pepper, onion powder, and garlic powder. Heat olive oil in a large Dutch oven or deep skillet over medium-high heat, then brown the beef for 5-7 minutes, turning so the edges sear well.
02 - Add the sliced onion to the pot. Cook for 5-6 minutes, stirring often, until softened and lightly golden. Add the garlic and cook for 30 seconds.
03 - Pour in the French onion soup, beef broth, Worcestershire sauce, and thyme. Scrape the bottom of the pot, bring to a simmer, then cover and cook on low for 45-55 minutes, until the beef is fork-tender.
04 - Stir in the egg noodles. Simmer uncovered for 8-11 minutes, stirring often, until the noodles are tender and most of the liquid has thickened into a sauce. Add a splash of broth if the pot gets too dry.
05 - Remove the pot from the heat. Stir in the sour cream and Parmesan until smooth and creamy. Taste and adjust salt and pepper.
06 - Spoon into bowls and top with crispy fried onions and parsley. Serve right away while the topping is crisp.

# Good to know:

01 - Use low-sodium beef broth because condensed soup and fried onions are already salty.
02 - Best served immediately after adding the crispy onion topping.
03 - Leftovers keep refrigerated for up to 4 days.

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