Easy Beef and Noodles

Easy Beef and Noodles

These beef and noodles bring together tender egg noodles, savory ground beef, and rich homemade gravy in one comforting skillet. I first made this on a rushed Tuesday when Daniel came home from soccer practice absolutely starving, and I needed something warm and filling on the table fast. The smell of beef and onions sizzling together filled the kitchen, and within thirty minutes, we were all gathered around steaming bowls of pure comfort. What I love most is how this recipe uses simple pantry ingredients to create something that feels like a hug in a bowl-no fancy techniques, no long ingredient lists, just honest, homestyle cooking that works every single time.

This recipe is the definition of weeknight magic. It comes together in just thirty minutes with ingredients you probably already have, and the whole thing cooks in one skillet after you boil the noodles. The gravy is rich and savory without being heavy, and the tender egg noodles soak up all that beefy goodness. Kids devour it, adults appreciate how filling it is, and cleanup is a breeze. There’s no cream of anything soup here-just real, simple ingredients doing what they do best.

Ingredients

1 lb uncooked egg noodles
1 lb pound lean ground beef
1 medium onion chopped
3-4 mushrooms, sliced
2-3 cloves garlic minced
1 Tbsp Worcestershire sauce
½ tsp Italian seasoning
¼ cup flour
2 cups beef broth
Salt & pepper, to taste

Instructions

Boil a salted pot of water for the egg noodles, and cook according to package directions. Meanwhile, add the ground beef, mushrooms, and onion to a large frying pan. Cook over medium-high heat, breaking the meat up as you go along, until it’s nicely browned, about 10 minutes. Don’t drain the fat, unless you’re not using lean ground beef, then drain a bit but still leave at least a couple tablespoons of it in the pan.

Reduce the heat to medium and stir in the garlic, Worcestershire sauce, and Italian seasoning, and cook for 1 minute. Stir in the flour and cook for another 1-2 minutes, stirring often, this cooks the raw flour taste out. Gradually pour in the beef broth, while stirring, until the flour has dissolved, and scraping any stuck-on bits, from the bottom of the pan.

Continue cooking for another 5-10 minutes, stir occasionally, or until the gravy has thickened to your liking. If it gets too thick, add in a splash more beef broth. Drain the cooked egg noodles, add them to the skillet, and toss with the beef mixture. Season with salt & pepper, if needed, and serve immediately.

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