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The BEST Beef and Noodles!

Creamy and flavorful beef and sauce over egg noodles!
Author: That Old Pink House

Equipment

  • 2 Large Pot with Lid
  • 1 Fine Mesh Strainer
  • 1 Large Bowl
  • 1 Tongs
  • 1 Large Spoon
  • 1 2 Cup Glass Measuring Cup
  • 2 Forks
  • 1 Plate or Cutting Board
  • 1 Colander
  • 1 Tbsp Measuring Spoon
  • 1 Whisk

Ingredients

  • Olive Oil
  • Fresh Cracked Black Pepper
  • 2-3 Lb Sirloin Tip Roast
  • 1/3 Cup Red Wine Vinegar
  • 8 Cups Low Sodium Beef Broth, divided
  • 9 1/4 Cups Water, divided
  • 1/2 Cup Portabello Mushrooms, dried or fresh
  • 2 Tbsp Dried Minced Onion
  • 3 Bay Leaves
  • 1/3 Cup Low Sodium Soy Sauce
  • 8 Tbsp Corn Starch
  • 16 oz Bag of Wide Egg Noodles

Instructions

  • Season the roast on all sides with pepper. You will not need to salt the roast.
  • Heat the oil in a large stock pot and then sear the roast on all sides until a nice brown crust develops. Remove the roast and set aside briefly.
  • Deglaze the pan with the red wine vinegar and use a spoon to scrape the bits off the bottom of the pan.
  • Add 4 cups of the beef broth and 4 cups of water to the pot. Add the mushrooms, dried onions, bay leaves, and soy sauce as well. Stir the ingredients and then return the roast to the pan.
  • Bring the liquid to a rolling boil and then reduce the heat to a low boil. Cover the pot until the liquid has reduced by half. This should take about 45-60 minutes.
  • Add 4 more cups of beef broth and 4 more cups of water to the pot. Return the liquid to a low boil and re-cover the pot. Again reducing the liquid by half. (Around 45-60 minutes.)
  • Test the roast to see if it pulls apart easily. It should be soft and easily shredded by this point. Take a test bite to see if the texture is to your liking. If not, add more water back to the pot, cover, and bring to a low boil until your roast reaches the desired texture.
  • Remove the roast from the pot and shred with forks, taking care to remove any fat or gristle. Set the shredded meat aside.
  • Strain the remaining liquid with the fine mesh strainer into a large bowl. This will remove the spices and mushrooms and will make the gravy extra silky. Return the liquid to the pot and set the heat to low.
  • In another pot, prepare your noodles per the instructions on the bag. Strain and set aside.
  • Put 1 1/4 cups of water in the measuring cup and add the 8 Tbsp of corn starch. Stir until a slurry forms.
  • Slowly whisk the corn starch slurry into the boiling liquid, stirring constantly. Continue to whisk often until the liquid starts to bubble and thicken.
  • Once the liquid has thickened, return the shredded beef to the pot and stir to incorporate. Let the mixture bubble for 2-3 minutes to re-heat the beef.
  • To serve, you can place the noodles into a bowl and pour the sauce and beef over it or you can combine the noodles with the sauce and beef within the pan before serving.

Notes

  • For best reheating, combine the noodles, beef, and sauce in one container for refrigeration.
  • You can also skip the noodles entirely and build a Beef Manhattan with bread and mashed potatoes.