Beef And Noodles

• 1 pound sirloin steak, cut into 1-inch cubes
• 2 tablespoons butter
• 1 large onion, sliced
• 1 cup beef stock
• 2 bay leaves

• 1 pinch dried thyme
• salt and ground black pepper to taste
• 1 cup frozen peas
• 1 tablespoon cornstarch
• 4 cups egg noodles
  

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.

1. Melt butter in the same skillet over medium heat and saute onion until softened, 5 to 10 minutes. Add steak to onion and pour beef stock over steak; season with bay leaves, thyme, salt, and pepper. Bring to a boil, reduce heat to low, cover skillet with a lid, and simmer until steak is tender, 50 minutes to 1 hour 50 minutes. Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes.
2. 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. Serve beef mixture over noodles.