Beef and Noodles is a quick and easy skillet meal that you can make in one pan. All of the ingredients are just thrown into the pan, so there’s no need to heat up a bunch of dishes or clean up a ton!
This beef and noodles recipe is a hearty, yet simple dish that is perfect for a winter night. The beef is cooked until tender in a rich gravy, and the noodles are cooked in the gravy as well. This dish is best served with a side of green beans or a salad.
Servings: 6 people | Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins
Ingredients:
1 lb. Ground beef
1 small onion, chopped
3 cloves garlic, minced
Salt/Pepper
1/2 lb. Uncooked egg noodles
Sauce:
2 1/2 cups beef broth
1 cube chicken bouillon or 1 teaspoon better than bouillon
1 teaspoon soy sauce, can sub Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon mustard powder
1/2 teaspoon dried thyme
3 Tablespoons Butter
3 Tablespoons Flour
1/2 cup heavy cream can be sub-milked
1 (10.5 oz.) 1 (10.5 oz.) Cream of mushroom soup
2 cups cheddar cheese, shredded
Instructions:
Prep Work Mix beef broth, chicken stock, soy sauce and onion powder. Add mustard powder, garlic powder, mustard salt, and thyme. Set aside.
Grill the Beef and Onions. Heat the oil over medium heat. Cook the ground beef and onions until they are browned and tender. Drain the grease. Mix minced garlic with the oil. Season lightly with salt and pepper if necessary. Cook for about 1-2 minutes. Take out the meat and place it on a plate.
Start Boiling Pasta Water.Boil the water until the egg noodles are tender. Once the noodles have boiled, drain the water.
Make the Roux Heat butter in the same saucepan that you used to cook the meat. Mix in the flour. Continue whisking for 2 minutes, or until it is no longer fragrant and begins to brown.
Add the Beef Broth Mixture:Let it simmer for about half an hour. Continue to stir the broth until it is all incorporated. Slowly add the broth, stirring continuously. This will ensure that the mixture is thick. Allow it to boil for 10 minutes, then reduce the heat.
Mix the cream with the cream to make mushroom soup.
Reduce heat to low. Mix in the cheese and then add the beef back.
Stir in the cooked noodles and mix well. Note If you prefer saucier pasta, don’t add all the noodles.
Sauce will thicken when left to stand. Serve!
