Ingredients

• 1 pound sirloin steak , cut into 1-inch cubes
• 2 tablespoons butter
• 1 large onion , sliced
• 1 cup beef stock
• 2 bays leaves
• 1 pinch dried thyme
• salt and ground black pepper to taste
• 1 cup frozen peas
• 1 tablespoon cornstarch
• 4 cups egg noodles

Instructions

1. 1 Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate.
2. 2 Melt butter in the same skillet over medium heat and sauté onion until softened, 5 to 10 minutes.
3. 3 Add steak to onion in the skillet; pour in beef stock and season with bay leaves, thyme, salt, and pepper. Bring to a boil; reduce heat to low, cover, and simmer until steak is tender, about 50 minutes.
4. 4 Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes.
5. 5 Meanwhile, bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.
6. 6 Serve beef mixture over noodles.

Nutrition per serving