Why you’ll love it
This beef and egg noodles recipe is simple, fuss-free, and inexpensive, much like my chicken and noodles. This recipe only requires a few ingredients to be delicious. It’s quick to prepare for a family meal on the stovetop and has tender ground beef that has been seasoned.
This is not a fancy recipe at all, and for some reason, that makes it the best kind of meal for finicky eaters! If you have kids in your house, they will love this homemade gravy and ground beef with noodles! It’s one of my go-to recipes when you’re not feeling motivated to cook but still want a quick and comforting dinner.
- The traditional option for this recipe is egg noodles because they are a hearty pasta that absorbs the gravy well.
- Ground beef – I prefer at least 90% lean. For this one, we love ground beef because it’s less expensive than other cuts without sacrificing flavor.
- Garlic and onions: I usually prefer sweet (Vidalia) onions, but yellow works too.
- My go-to ingredient in the pantry for adding tons of savory flavor to a variety of recipes is worceshire sauce. Don’t skip it!.
- Italian seasoning is a wonderful mixture of dried Italian herbs, such as thyme and rosemary, that is conveniently found in a single jar.
- Flour – to thicken the gravy
- Beef broth – for even more rich, deep flavor
How to Make It
For complete instructions and ingredient quantities, see the recipe card located below this post.
Season the beef with salt/pepper. Cook the ground beef and onions over medium-high heat. Drain grease. Remove and set aside.
Add the garlic to melted butter over medium heat, then whisk in flour. Cook for one to two minutes, or until the raw flour smell disappears and the flour starts to brown.
Add the sauce mixture in splashes. Bring to a boil, then reduce to a simmer. While the egg noodles cook, stir in the cream of mushroom soup, simmer, and reduce the sauce.
Reduce heat to low. Stir in the cheese and add the ground beef back.
Add the cooked/drained egg noodles and stir to incorporate. Sauce will continue to thicken upon standing. Serve!.
- Keep in an airtight container and freeze for up to three months, or refrigerate for up to three days. (This meal does freeze well!).
How to make beef and noodles
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Bring a pot of salted water to a boil and cook the noodles until they are al dente. Add the ground beef and onion to a skillet and cook until the meat is nicely browned. Don’t drain the fat. Cook for a minute after adding the Italian seasoning, Worcestershire sauce, and garlic. Stir in the flour and cook for another few minutes.
Pour the beef broth in gradually until the flour is dissolved, scraping up any tasty brown bits from the bottom of the skillet as you go. Cook the gravy for a few minutes, stirring now and then, until it thickens. After draining, combine the noodles with the beef mixture and sprinkle with salt.
- Since you can omit draining the fat, I prefer to use lean ground beef in recipes like this one. There’s just enough to help make the gravy.
- Although it’s acceptable to open a can of “cream of” soup, it’s not required in this situation. Once you taste my homemade gravy, you won’t want to use canned soup in recipes again.
- This recipe is designed to be inexpensive, quick, and kid-friendly. If you want something fancier than the base recipe was meant to be, there are countless ways to dress it up.
- For a pop of color, consider including some canned corn or frozen mixed vegetables. Add in during step 6.
- A few handfuls of fresh spinach could be added in the final few minutes of cooking.
- A splash of wine, some mushrooms and/or green peppers, and some sour cream or cream cheese stirred in at the very end are some ways that readers have altered this recipe.
- To help make the gravy, you might need to add a tablespoon or so of oil or butter before adding the flour if you’re using ground turkey or a leaner ground meat.
- Feel free to use rice or another type of pasta in place of the egg noodles.
