Rating: 4 stars
25 Ratings
  • 5 star values: 9
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2

The flavorful broth in this comforting recipe will warm you up in seconds; the hearty beef will keep you full for hours.

Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary

total:
1 hr
Servings:
6
Yield:
9 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 5- to 6-quart Dutch oven or pot cook mushrooms in 1 tablespoon oil over medium-high heat until softened. Add onion and an additional 1 tablespoon oil; cook and stir over medium heat until mushrooms and onions are lightly browned. Reduce heat to low. Cook, covered, 10 minutes or until soft and golden, stirring if necessary. Remove from pan.

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  • Sprinkle beef strips with salt and pepper. Heat remaining 2 tablespoons oil in Dutch oven over medium-high heat. Add beef; cook and stir until browned. Remove beef from pan; set aside. Stir in beef broth, wine (if using), Worcestershire sauce, and freshly ground black pepper. Bring to boiling; add noodles and onion mixture. Cook noodles, uncovered, according to package instructions, return meat to Dutch oven the last 3 minutes of cooking.

  • Meanwhile, if desired, preheat broiler. Arrange toasted bread on a baking sheet and sprinkle with cheese. Broil 3 to 4 inches from the heat for 1 minute or until cheese melts and turns light brown. Top each serving with a toasted bread slice.

Nutrition Facts

275 calories; fat 12g; cholesterol 44mg; saturated fat 2g; carbohydrates 24g; mono fat 3g; poly fat 6g; insoluble fiber 2g; sugars 6g; protein 18g; vitamin a 16.5IU; vitamin c 7mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 6.1mg; vitamin b6 0.5mg; folate 70.5mcg; vitamin b12 0.6mcg; sodium 664mg; potassium 455mg; calcium 42mg; iron 2mg.
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