What to serve with beef and noodles
- My favorite way to serve beef and noodles is with a big dinner roll or a slice of my Cheesy Garlic Bread.
- It goes with pretty much any veggie side dish. Try my Honey Roasted Carrots or Simple Sautéed Leeks.
- A side salad is another great option. Try my reader-favorite Easy Homemade Ranch Dressing on mixed greens.
- Store any leftovers in the refrigerator in an airtight container for three to four days, but be aware that the noodles may absorb more sauce the longer they are left out.
- Warm thoroughly by reheating on low heat in the stove or microwave.
- I suggest cooking some noodles right before serving and freezing the rest without the cooked noodles.
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.
