Description
This classic Beef and Noodles recipe combines tender ground beef with egg noodles in a flavorful, creamy gravy. It’s a quick and satisfying meal that’s perfect for busy weeknights.
Ingredients
Units
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- 2 cups uncooked egg noodles
- 1 pound lean ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 2 cups beef broth
- 1/2 cup heavy cream (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Drain and set aside.
- Brown the Beef: In a large skillet over medium-high heat, add the ground beef and chopped onion. Cook until the beef is browned and the onion is translucent, about 5-7 minutes. Drain any excess fat if necessary.
- Add Garlic and Seasoning: Stir in the minced garlic, Worcestershire sauce, and dried thyme. Cook for an additional 1-2 minutes until fragrant.
- Create the Gravy: Sprinkle the flour over the beef mixture, stirring constantly for about 1 minute to cook out the raw flour taste. Gradually pour in the beef broth while continuing to stir, ensuring there are no lumps. Bring the mixture to a simmer and let it cook until the sauce thickens, approximately 3-5 minutes.
- Incorporate Cream (Optional): For a creamier sauce, stir in the heavy cream and cook for another 2 minutes until heated through.
- Combine with Noodles: Add the cooked egg noodles to the skillet, tossing to coat them evenly with the beef and gravy. Season with salt and freshly ground black pepper to taste.
- Serve: Garnish with chopped fresh parsley and serve hot.
Notes
- For added depth of flavor, consider adding a splash of red wine to the gravy during the simmering step.
- This dish pairs well with a side of steamed vegetables or a fresh green salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the sauce.