Remember how I said I was craving vegetables? Well, naturally that meant I would make something comforting like noodles and gravy because that makes sense in my head. It was mushroom gravy, and that’s totally a vegetable. Did you know mushrooms retain most of their nutrients when cooked? I had no clue. They also have a lot of copper [helps the body produce red blood cells and drives a variety of chemical reactions that are key to human health] and potassium [helps the body maintain normal heart rhythm, fluid balance, and muscle and nerve function]. Don’t say I never taught you anything. Unless, of course, you already knew that, but you should just pretend you didn’t know that for my ego’s sake.
The guilt was setting in from the lack of green when I was going through the
extended fridge store, so I grabbed some broccoli. I chopped it, smothered it in olive oil, topped it with salt and pepper, roasted it for 15 minutes, added minced garlic and Parmesan cheese, and roasted it for another 10. It was pretty awesome. And green. Mission accomplished.
The comfort factor in the noodles + beef + gravy is pretty high. It’s been absolutely freezing here lately. We’ve skipped fall and went straight to winter. I’ll live, if only barely, so long as the rain stays away. This will be made again. I’m a sucker for gravy. And noodles. And mushrooms. It comes together pretty quickly, and received two enthusiastic thumbs up from Andrew.
Inspiration: Sweet Peas Kitchen
- 2 cups egg noodles, uncooked
- 1lb sirloin steak, cubed
- 1 tablespoon butter
- 1/2 of a shallot, diced
- 8 oz sliced mushrooms
- 1 clove of garlic, minced
- 1 tablespoon soy sauce
- 3 tablespoons all-purpose flour
- 1.5 cups beef broth
- 3 sprigs of fresh thyme
- Cook noodles according to package directions and drain.
- Heat a large pan over medium-high heat. Spray it with oil.
- Add beef and cook until all sides are browned.
- Remove beef from pan and set aside.
- Melt the butter in the same pan.
- Once melted add the shallot and mushrooms, stirring until the mushrooms start to turn color–approx. 5 minutes
- Add the garlic and soy sauce and stir to incorporate.
- While stirring continuously, sprinkle the flour evenly over the top of your mixture.
- Keep stirring until the flour is no longer white. It’s going to get dry, clumpy, and smell good.
- Add the broth, thoroughly coating the mushrooms.
- Toss in the sprigs of time and bring the broth to a boil.
- Once the mixture starts to thicken–2 or 3 minutes–, add the beef.
- Cook for another minute or three until the beef is reheated and the gravy is a desired consistency.
- Split the noodles onto two plates, top with the beef and mushroom gravy.
[Nutrient data from the USDA]