This Beef and Noodles recipe features savory ground beef simmered in a creamy, rich broth that clings beautifully to tender egg noodles. It’s hearty, comforting, and ready in 30 minutes.
Perfect for busy weeknights, this classic dish balances flavorful beef, aromatic herbs, and a creamy sauce with satisfying pasta. Serve it hot for a cozy, satisfying meal.
Key Ingredients for Beef and Noodles Delight
Lean ground beef – Provides richness and a hearty bite as the base of the dish. Browning adds a savory, caramelized depth.
Egg noodles – These soft, twisted noodles soak up the creamy broth beautifully, adding texture and warmth.
Onion – Adds sweetness and complexity when sautéed with the beef.
Garlic – Enhances the dish with a subtle, pungent aroma that deepens the overall flavor.
Butter and flour – Combined to create a quick roux, they help thicken the sauce to a luscious, gravy-like consistency.
Beef broth and bouillon cube – These bring an intense, meaty depth to the sauce, boosting the umami factor.
Worcestershire sauce – Adds tang and complexity with its blend of vinegar, molasses, and anchovy.
Fresh thyme – A herbal touch that brightens and rounds out the savory profile.
Heavy cream – Lends the sauce its rich, silky texture and mild sweetness.
Crafting the Perfect Beef and Noodles Experience
Start by cooking the egg noodles just to al dente, so they hold up in the creamy sauce. Brown the ground beef with diced onions, then stir in garlic for a quick, fragrant finish. Create a simple roux with butter, paprika, and flour, and then whisk in broth, bouillon, Worcestershire, and thyme until it thickens. Finish with cream for richness, then combine everything until well coated and seasoned.
Tips to Elevate Your Beef and Noodles Recipe
For an extra layer of flavor, try browning the beef slightly longer to enhance the caramelized bits. Swapping thyme for rosemary or adding a pinch of red pepper flakes can introduce subtle spice or earthiness. Stir in peas or mushrooms for added texture and nutrition. If making ahead, undercook noodles slightly to avoid over-softening when reheated.
Storing and Reheating Beef and Noodles Leftovers
Allow leftovers to cool completely before transferring them to an airtight container. Refrigerate for up to four days. To reheat, add a splash of broth or cream to a skillet or microwave-safe bowl to loosen the sauce. For longer storage, freeze in individual portions and thaw overnight before reheating.
Frequently Asked Questions
Can I use a different type of pasta?
Yes, while egg noodles are traditional, rotini, penne, or wide fettuccine also work well in absorbing the creamy sauce.
What can I use instead of heavy cream?
You can substitute with half-and-half or whole milk, though the sauce will be less rich.
Can I add vegetables to the dish?
Absolutely—sautéed mushrooms, peas, or green beans are popular additions that blend seamlessly with the flavors.
Is this recipe freezer-friendly?
Yes, it freezes well. Cool completely before freezing, and reheat gently with added liquid to refresh the sauce.
Beef and Noodles
Ingredients
- 1 beef bouillon cube
- 1 tablespoon Worcestershire sauce
- 1 pound lean ground beef
- 1/2 cup heavy cream
- 3 cloves garlic minced
- 1 teaspoon paprika
- 2 1/2 cups beef broth
- 1 teaspoon fresh thyme
- Salt and black pepper to taste
- 3 cups uncooked egg noodles
- 1 medium onion diced
- 1/4 cup flour
- 1/4 cup butter
Instructions
- Prepare the egg noodles in accordance with package directions until just al dente, then set aside.
- In a large skillet over medium-high heat, cook the ground beef and diced onion together until the meat is browned and fully cooked.
- Incorporate the minced garlic and continue to sauté for an additional 30 seconds until its aroma is released, then transfer the mixture to a separate plate. In the same skillet, melt the butter, stir in the paprika, and then gradually whisk in the flour, cooking for 30 seconds to form a roux.
- Slowly whisk in the beef broth, bouillon cube, Worcestershire sauce, and thyme, allowing the mixture to simmer and thicken, which should take approximately 1–2 minutes.
- Lower the heat and stir in the heavy cream until fully integrated. Return the beef and onion mixture to the skillet, fold in the cooked egg noodles, and combine thoroughly.
- Season with salt and black pepper to taste. Serve hot.