Easy Beef and Noodles
This comforting meal from yesteryear features tender chunks of beef, a smooth, satiny gravy, and slick, buttered egg noodles. There’s a glimmer of childhood in every cozy bite. This incredible meal is super easy to put together, so bookmark this one for sure!
You might notice that my version of this recipe is missing something. Soup mix! Many recipes like this call for either canned mushroom soup, or powdered onion soup mix. In this recipe, you don’t need either one of those (processed) ingredients because plenty of flavor comes from the seared beef and homemade gravy.
You might have everything you need in your pantry. My gravy is a quick-and-easy blend of broth, Worcestershire sauce, onion powder, and garlic powder. I consider those pantry staples, which makes this dish extra endearing.
Use any cut of beef you prefer, or buy something that’s on sale. I already had a nice chuck steak in my freezer, so I thawed it and then cut the steak into cubes for this dish. You can also use super-affordable stew beef. If you’re not a beef fan, this dish also works with chicken, turkey, and pork.
I served the beef and gravy over the noodles, but you can toss everything together before serving. If you’re serving a larger crowd, it’s often easier to mix the noodles, beef, and gravy all together before serving. But, there’s no wrong way to serve this meal, so do what works for you!
Easy Beef and Noodles
Ingredients
- 12 ounces egg noodles, I used yolk-free egg noodles
- 2 tablespoons butter or olive oil, divided
- 1 tablespoon olive oil
- 3/4 pound beef of choice, such as chuck steak or beef stew meat, cut into 1-inch pieces
- Salt and freshly ground black pepper
- 1 tablespoon all-purpose flour
- 1 1/2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Chopped fresh parsley for serving
Equipment
Instructions
- Cook the egg noodles according to the package directions. Drain and return to the pot. While still warm, add 1 tablespoon of the butter and toss to coat.
- Heat the oil in a large saucepan over medium-high heat. Add the beef and cook until browned on all sides. Season the beef with salt and black pepper. Transfer the beef to a plate.
- Melt the butter in the same pan over medium heat. When the butter is bubbly, whisk in the flour until smooth. Add the beef broth, Worcestershire sauce, onion powder, and garlic powder and bring to a simmer, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes, until the sauce thickens.
- Return the beef to the pan with any accumulated juices from the plate. Simmer for 2 to 3 minutes to heat through. Season to taste with salt and black pepper.
- Spoon the beef over the noodles and top with parsley.