Beef and Noodles Recipe: Hearty Comfort Food

This savory beef and noodles recipe is the ultimate comfort food! Made with tender beef, onions, and mushrooms in a rich, homemade gravy, this dish is a guaranteed family favorite. Serve it over egg noodles, rice, creamy mashed potatoes, or even mashed cauliflower for a low-carb option. Pair it with fresh garlic knots, fluffy biscuits, or no-knead bread to elevate this meal to the next level!

Why You’ll Love This Recipe

This recipe features tender beef, earthy mushrooms, and flavorful gravy made from scratch—no canned soup needed! Ready in just 35 minutes, it’s the perfect choice for a weeknight dinner that feels like a cozy treat.

Ingredients You’ll Need

• Oil: Use vegetable, canola, or olive oil.
• Beef Steak: Opt for lean cuts like tenderloin, petite shoulder, ribeye, or strip.
• Butter: Unsalted or salted.
• Veggies: Yellow onion, white button or cremini mushrooms, and garlic.
• Seasonings: Dried marjoram, dried thyme, salt, black pepper, and fresh parsley.
• Egg Noodles: Amish egg noodles are especially delicious here.
• Beef Broth: Low-sodium is best.
• Worcestershire Sauce: A touch adds depth.
• Cornstarch: To thicken the gravy.

Instructions for Beef and Noodles

1. Sear the Beef: Heat oil in a large skillet over medium-high heat. Brown the beef on each side, then remove from the skillet and keep warm.
2. Cook the Veggies: Melt the butter in the skillet. Add onions and mushrooms, cooking until softened and golden. Lower the heat, add garlic, marjoram, and thyme, and cook for another minute. Transfer the veggie mixture to a plate and cover.
3. Make the Gravy: Pour beef broth and Worcestershire sauce into the skillet. Scrape the skillet to lift the flavorful browned bits. Whisk in the cornstarch slurry and simmer until thickened.
4. Combine and Serve: Return the beef and mushroom mixture to the skillet to heat through. Serve over noodles, topped with fresh parsley.

Helpful Tips

• Add extra beef broth if the gravy is too thick.
• Store leftovers in the fridge for 3 days or freeze for up to 3 months. Reheat gently on the stovetop or microwave.

How to Make in a Slow Cooker

1. Brown the Beef: Sear beef in a skillet, then transfer to a crock pot.
2. Cook Veggies: Sauté onions and mushrooms, then add garlic and seasonings for the last minute. Transfer to the crock pot.
3. Add Broth: Pour in Worcestershire sauce and beef broth, cover, and cook on low for 3 hours.
4. Thicken & Add Noodles: Turn the slow cooker to high, mix cornstarch with water, and add to thicken. Cook noodles separately or add directly to the crock pot, ensuring they’re submerged in broth.

Beef and Noodles Recipe: Hearty Comfort Food

Recipe by snackonmeat

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

695

kcal

This homemade Beef and Noodles recipe is a quick, comforting dish made with tender beef, mushrooms, onions, garlic, and a savory gravy. Ready in just 35 minutes and made without canned soup, it’s perfect for busy weeknights!

Ingredients

• 2 tablespoons vegetable oil

• 1 ¼ lbs. beef steak, cut into bite-sized pieces (see notes)

• 2 tablespoons butter

• 1 medium onion, chopped

• 16 ounces white button mushrooms, halved

• 3 cloves garlic, minced

• ½ teaspoon dried marjoram

• ½ teaspoon dried thyme

• 8 ounces egg noodles

• 2 ½ cups low-sodium beef broth

• 2 teaspoons Worcestershire sauce

• 2 ½ tablespoons cornstarch

• Salt and pepper, to taste

• 1 teaspoon fresh parsley, chopped

Directions

• Cook the Beef: Heat vegetable oil in a large skillet or Dutch oven over medium heat. Sear the beef on both sides, then remove from the skillet and set aside, covered to keep warm.
• Cook the Onions and Mushrooms: Melt butter in the same skillet over medium-high heat. Add onions and mushrooms and cook for about 7-8 minutes, until onions are soft and mushrooms are golden. Reduce heat to low, add garlic, marjoram, and thyme, cooking for 1 minute while stirring. Transfer the mixture to a plate and cover to keep warm.
• Cook the Noodles: Meanwhile, cook the noodles according to package instructions. Drain well.
• Make the Gravy: In the skillet, add beef broth and Worcestershire sauce. Bring to a low boil, scraping up any browned bits from the bottom for extra flavor. Whisk the cornstarch with 1/4 cup cold water, then stir into the skillet. Simmer until thickened, whisking frequently.
• Combine and Serve: Add the beef and mushroom mixture back into the skillet, cooking until warmed through, about 2-3 minutes. Season with salt and pepper to taste. Serve over egg noodles and garnish with fresh parsley.

Notes

• Use a tender cut of beef like tenderloin, petite shoulder, ribeye, or strip steak. For a budget-friendly option, ground beef or ground turkey works well.
  
  If the gravy is too thick, whisk in extra beef broth a little at a time until desired consistency is reached.
  
  White button or cremini mushrooms work best for this recipe.
  
  Don’t skip scraping the pan—those browned bits add rich flavor to the gravy!
  
  Serving Suggestions: Serve over egg noodles, rice, mashed potatoes, or even toast.
  
  Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on low heat on the stovetop or at reduced power in the microwave.
  
  Freezing is not recommended, as mushrooms can change texture when frozen.