Ingredients

4 cups water

1 package (8 oz) Martha Gooch’s Kluski noodles, cooked

1 teaspoon olive oil (for noodle pot)

1 teaspoon salt

1/4 stick butter (for cooked noodles)

1 rib eye steak, 6 oz (more for a crowd)

1 large portobello mushroom (used half)

1 teaspoon olive oil (for mushrooms)

2 teaspoons butter (for mushrooms)

2 beef bouillon cubes (for gravy)

2 cups water (for gravy, divided)

2 tablespoons corn starch (for gravy)

1/4 teaspoon Kitchen Bouquet (to darken gravy)

Salt, to taste

Black pepper, to taste

Instructions

Step 1: Bring 4 cups of water to a boil. Add the noodles, 1 teaspoon olive oil, and 1 teaspoon salt to the boiling water. Cook according to package directions, or about 8 additional minutes for a tender texture. Drain noodles and stir in 2 tablespoons of butter. Set aside.

Step 2: In a frying pan, cook the rib eye steak to medium-rare. Remove from pan and cut into 1/4-inch cubes.

Step 3: Slice and cube half of the portobello mushroom into 1/4-inch pieces. In a separate pan, sauté the mushrooms in 1 teaspoon olive oil and 2 teaspoons butter over medium heat for about 10 minutes.

Step 4: Add the cubed rib eye to the mushrooms and keep warm until ready to serve.

Step 5: Dissolve 2 beef bouillon cubes in 1/2 cup water by microwaving for 2 minutes. Set aside.

Step 6: Add the beef broth from the steak pan to a saucepan. Bring to a low simmer and add 1 more cup of water.

Step 7: Mix 2 tablespoons corn starch with 1/2 cup cold water to create a slurry.

Step 8: Slowly add the slurry to the simmering broth, stirring constantly. Increase heat to thicken the gravy.

Step 9: Stir in the dissolved beef bouillon and 1/4 teaspoon Kitchen Bouquet to darken the gravy. Season with salt and pepper to taste. The gravy should yield about 2 cups.

Step 10: Plate the buttered noodles, top with the steak and mushroom mixture, and spoon gravy over the top. Serve immediately.

Tips & Variations

For a richer gravy, add 1/3 to 1/2 cup of sour cream at the end to create a creamy beef tomato gravy.

Try adding 1/4 cup sweet red wine to the gravy during the last few minutes of cooking for extra depth of flavor.

Use cube roast meat slow-cooked in beef juice or gravy for a more budget-friendly alternative to rib eye.

The dish can easily be scaled up by adding more steak, mushrooms, and noodles to serve additional guests.

FAQs

Can I use a different type of noodle?

Yes, while kluski noodles are traditional and perfect for this dish, other egg noodles or wide pasta can work well as substitutes.

How do I know when the steak is cooked to medium-rare?

Medium-rare steak is warm with a red center. Use a meat thermometer to check for an internal temperature around 130–135°F (54–57°C), or cook for about 3-4 minutes per side depending on thickness.