This is one of the coziest recipes you will ever make. It’s warm, it’s comforting, it’s absolutely delicious. Use up those tip steaks that have been hiding in your freezer to make this delicious homemade French Onion Beef and Noodle recipe.
Why you’ll love French Onion Beef and Noodles
This french onion beef and noodles recipe tastes like home. It is perfect for a cold, cloudy day where you are lounging in your favorite comfy clothes, and the smell of this simmering on your stove for hours fills your home. It’s hearty, beefy, and delicious.
Although the cook time is long, this recipe is very simple to make!
What you need to make French Onion Beef and Noodles:
2 Sirloin Tip Steaks – Because we raise our own beef, we have an abundance of tip steaks in the freezer. This is a delicious and unique way to use up this cut of meat.
1 Yellow Onion, diced
2 TBSP Butter
1 Can French Onion Soup – I am using home canned soup, but store bought will work just the same.
1 Pouch Lipton’s Onion Soup Mix
4 Cups Broth – Beef broth would be best, but chicken broth will taste fine also.
Salt and Pepper to taste
One Recipe of Homemade Noodles
1 Cup Flour
2 Eggs
Pinch of Salt
Supplies:
- Large Pot or Dutch oven
- Stirring Spoons
- Cutting board
- Knife
- Can Opener
- Rolling pin or Pasta Machine
How to make French Onion Beef and Noodles
Step One:
Cut the steaks in to 1″ cubes. On a separate cutting board and with a clean knife, dice the onion.
Step Two:
In a large pot or dutch oven melt butter over medium heat. Add the onions and cook until they are translucent. Add the cubed steak and cook until seared on sides (about 5-10 minutes).
Step Three:
Once the meat is seared, add all of the remaining ingredients. Turn the burner to simmer and cover. Stir occasionally for 2.5-3.5 hours or until the meat is tender.
Step Four:
Meanwhile, prepare your noodles. In a small bowl place the flour and salt. Make a well in the center. Add eggs to the center of the well. Use a a fork to slowly incorporate the flour from the sides of the bowl.
Step Five:
Once it becomes too stiff to stir, dump the dough onto a floured surface and knead with your hands until it comes together into a nice ball.
Step Six:
Option 1:
Flour a large portion of your countertop. Use a rolling pin to roll the ball of dough out until it is nearly paper thin. Use a butter knife or pizza cutter to cut noodles into desired width and length. Allow the noodles to dry while the beef cooks.
Option 2:
Use a pasta machine. Cut the ball of dough into sixths. Flatten the pieces out with your hands. You may need to add more flour, if they are too tacky they won’t go through the machine nicely. Put each section through the machine first on a wider setting and then again on a thinner setting. Place sections on a floured surface. Use a butter knife or pizza cutter to cut noodles into desired width and length. Allow the noodles to dry while the beef cooks.
Step 7:
Once the meat is tender and the noodles are dried, increase the heat and bring the sauce to low boil. Once boiling, slowly add the noodle in a handful at time while stirring continuously. Cook until noodles are soft (about 10-20 minutes depending on how thick the noodles are). Serve hot and enjoy!
Try our Farmhouse Strawberry Jam Cookies for dessert!
PrintFrench Onion Beef and Noodles
Description
This recipe tastes like home. It is perfect for a cold, cloudy day where you are lounging in your favorite comfy clothes, and the smell of this simmering on your stove for hours fills your home. It’s hearty, beefy, and delicious.
Ingredients
2 Beef Tip Sirloin Steaks
1 Yellow Onion, diced
2 TBSP Butter
1 Can French Onion Soup – I am using home canned soup, but store bought will work just the same.
1 Pouch Lipton’s Onion Soup Mix
4 Cups Broth – Beef broth would be best, but chicken broth will taste fine also.
Salt and Pepper to taste
For the Noodles:
1 Cup Flour
2 Eggs
Pinch of Salt
Instructions
1. Cut the steaks in to 1″ cubes. On a separate cutting board and with a clean knife, dice the onion.
2. In a large pot or dutch oven melt butter over medium heat. Add the onions and cook until they are translucent. Add the cubed steak and cook until seared on sides (about 5-10 minutes).
3. Once the meat is seared, add all of the remaining ingredients. Turn the burner to simmer and cover. Stir occasionally for 2.5-3.5 hours or until the meat is tender.
4. Meanwhile, prepare your noodles. In a small bowl place the flour and salt. Make a well in the center. Add eggs to the center of the well. Use a a fork to slowly incorporate the flour from the sides of the bowl.
5. Once it becomes too stiff to stir, dump the dough onto a floured surface and knead with your hands until it comes together into a nice ball.
6. Option 1:
Flour a large portion of your countertop. Use a rolling pin to roll the ball of dough out until it is nearly paper thin. Use a butter knife or pizza cutter to cut noodles into desired width and length. Allow the noodles to dry while the beef cooks.
Option 2:
Use a pasta machine. Cut the ball of dough into sixths. Flatten the pieces out with your hands. You may need to add more flour, if they are too tacky they won’t go through the machine nicely. Put each section through the machine first on a wider setting and then again on a thinner setting. Place sections on a floured surface. Use a butter knife or pizza cutter to cut noodles into desired width and length. Allow the noodles to dry while the beef cooks.
7. Once the meat is tender and the noodles are dried, increase the heat and bring the sauce to low boil. Once boiling, slowly add the noodle in a handful at time while stirring continuously. Cook until noodles are soft (about 10-20 minutes depending on how thick the noodles are). Serve hot and enjoy!
FAQ about French Onion Beef and Noodles:
I don’t have tip steaks, can I use a beef roast instead?
Yes! You would want to use a smaller roast to keep the proportions the same, but they are definitely interchangable.
I don’t want to make homemade noodles, can I use store bought?
Yes! Use 1 lb. of store bought noodles, cook them in the liquid as you would the homemade noodles.
Notes from the homestead:
If you have not looked into buying beef by the animal instead of by the cut, I would highly recommend it. We always have a ton of various cuts of beef on hand, because of this and I’m always finding unique ways to use them up.
It’s so rewarding growing, preserving, and cooking your own food. In this recipe the beef, french onion soup, broth, onions, and eggs all came from our property.
