- 1 Pound stew meat, cut into bite-size pieces
- Salt and freshly ground black pepper
- 2 Tablespoons grapeseed oil, or other oil with a high smoke point
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 Ounces button mushrooms, thickly sliced
- 1 Cup beef broth
- 1 14.1-ounce can cream of mushroom soup
- 8 Ounces egg noodles
- Chopped fresh parsley, for garnish
Sprinkle the meat with salt and pepper. Heat the oil in a large, high-sided pan. When the oil is hot, add the meat, making sure not to over-crowd the pan (repeat this step if you need to do it in two batches); cook until browned on the bottom and then flip. When the second side is brown, remove the meat to a plate and reserve for later use.
Add the onions to the same pan and sauté in the drippings over medium heat until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 3 minutes. Add the mushrooms to the pan and cook for about 2 minutes.
Return the meat to the pan, then add in the broth and soup. Cook until the meat is tender and the liquid reduces by one-quarter, about 30 minutes.
While the meat cooks, bring a pot of salted water to a boil, and cook the noodles according to package directions.
Serve the stew over the noodles and garnish with some parsley.