Easy Beef and Noodles Recipe

Why You’ll Love This Recipe

I love how this recipe hits all the right notes—it’s comforting, filling, and quick enough for a weeknight. The sauce is velvety and flavorful, the beef comes out perfectly tender, and the noodles soak up every bit of that delicious gravy. I can customize it with veggies if I want, or keep it simple. Either way, it’s always a hit at the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb beef sirloin or stew meat, cut into 1″ strips

• 8 oz wide egg noodles

• 2 cups beef broth (low sodium preferred)

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 tbsp olive oil or butter

• 2 tbsp all-purpose flour

• 1 tbsp Worcestershire sauce

• Salt and black pepper, to taste

• 2 tbsp fresh parsley, chopped (optional)

Directions

1. I start by heating oil or butter in a large skillet or Dutch oven over medium-high heat. I season the beef with salt and pepper and sear it in batches for 2–3 minutes per side until browned, then set it aside.

2. In the same pan, I sauté the chopped onions for 2–3 minutes until they soften, then stir in the garlic for about 30 seconds until fragrant.

3. I sprinkle the flour over the onions and garlic and stir for 1 minute to cook off the raw taste. Then I slowly whisk in the beef broth and Worcestershire sauce, scraping up the flavorful brown bits from the bottom of the pan.

4. I return the beef and any accumulated juices to the skillet, bring it to a simmer, cover, and cook for 20–25 minutes until the beef is tender and the sauce is thickened. I give it a stir every now and then.

5. While the beef simmers, I cook the egg noodles according to package instructions and drain them well.

6. I stir the cooked noodles into the beef mixture until everything is well coated. Then I taste and adjust with salt and pepper as needed.

7. I spoon it into bowls and top with a sprinkle of fresh parsley and extra black pepper if I feel like it.

Servings and Timing

This recipe makes 4 servings and takes about 45 minutes total—10 minutes of prep and 35 minutes to cook. It’s ideal for a family dinner or for making a comforting meal ahead of time.

Variations

I enjoy switching things up with these ideas:

• Add vegetables like mushrooms, peas, or carrots to make it a complete one-pot meal.

• Swap the beef for ground beef or leftover roast to save time.

• Use different noodles such as rotini, penne, or even gluten-free pasta.

• Make it creamy by stirring in a splash of heavy cream or a spoonful of sour cream just before serving.

• Spice it up with crushed red pepper flakes or a dash of smoked paprika for a deeper flavor.

Storage/Reheating

• Refrigerator: I store leftovers in an airtight container for up to 4 days. I reheat it on the stovetop or in the microwave, adding a splash of broth if the noodles have soaked up too much sauce.

• Freezer: I find it best to freeze the sauce and noodles separately. I reheat both and combine before serving to preserve the texture of the noodles.

FAQs

Can I use a different cut of beef?

Yes. I often use chuck roast, stew meat, or even thinly sliced ribeye. The key is simmering long enough to make it tender.

How do I make this gluten-free?

I simply use gluten-free flour and swap in gluten-free pasta. It works just as well and still tastes delicious.

Can I make this ahead of time?

Absolutely. I cook the beef and sauce, refrigerate it, and then boil the noodles fresh when I’m ready to serve. This keeps the noodles from getting too soft.

What can I serve this with?

I like serving it with steamed green beans, a crisp salad, or even some crusty bread to mop up the sauce.

Can I add cheese to this recipe?

Sure! A sprinkle of parmesan or even cheddar can be a tasty addition if I want an extra-rich twist.

Conclusion

When I’m craving a cozy, filling meal that doesn’t take much effort, this Easy Beef and Noodles recipe always delivers. It’s savory, satisfying, and incredibly versatile. Whether I keep it simple or add my own twist, it’s one of those dinners I know I can always rely on—and everyone at the table will want seconds.

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