Beef and Noodles recipe with tender ground beef in savory gravy over egg noodles. Quick, comforting, and budget-friendly weeknight dinner ready fast
Hey, I’m Linda! Welcome to Tasty at Home, where bold flavors meet everyday kitchens.
Picture this: It’s a Tuesday night, the kids are starving, and I’m staring at my pantry like it holds the secrets of the universe. Ground beef? Check. Egg noodles? Got ’em. Well… that’s when this beef and noodles recipe was born out of pure necessity—and let me tell you, it became our family’s most-requested dinner.
My grandma used to make something similar every Sunday after church, and the smell of beef simmering in rich gravy would drift through her tiny kitchen. I’ve tweaked her method, adding Worcestershire sauce for depth and cutting the cooking time in half. Now it’s ready in just 30 minutes, which means less time stirring and more time actually enjoying dinner with your family.
This isn’t fancy food. It’s the kind of meal that wraps you in a warm hug after a long day—tender ground beef noodle smothered in silky, savory gravy that clings to every bite. One pan, simple ingredients, and zero complicated techniques.
Tasty at Home – Where bold flavors meet everyday kitchens.
Table of Contents
What Makes This Beef and Noodles Recipe Special
This recipe transforms humble ingredients into something genuinely crave-worthy. Unlike store-bought beef stroganoff or fancy restaurant versions, this ground beef over noodles relies on building flavor through proper browning and a simple flour-thickened gravy.
The magic happens when you don’t drain all the fat from lean ground beef. Those natural juices create the foundation for your gravy, giving you restaurant-quality depth without cream or butter. I’ve tested this recipe seventeen times (yes, really), adjusting the flour ratio until the gravy coats the back of a spoon perfectly.
You’ll find fresh garlic, quality beef broth, and Worcestershire sauce working together to create umami-rich comfort food. The Italian seasoning adds subtle herbs without overwhelming the beefy flavor. This isn’t just meat and noodles—it’s a carefully balanced one-pot wonder.
Beef and Noodles
Equipment
- Large skillet (10-12 inches)
- Stockpot
- Wooden spoon or spatula
- Whisk
- Colander
Ingredients
Main Ingredients
- 2 cups uncooked egg noodles wide egg noodles work best
- 1 pound lean ground beef 90% lean recommended
- 1 medium onion chopped
- 2-3 cloves garlic minced
Seasonings and Gravy
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon Italian seasoning
- ¼ cup all-purpose flour
- 2 cups beef broth low-sodium recommended
- salt and pepper to taste
Instructions
- Fill your stockpot three-quarters full with water and add 1 tablespoon of salt. Bring it to a rolling boil over high heat. Add the egg noodles and cook according to package directions, typically 6-8 minutes, until al dente. Set a timer and drain when ready.
- While your noodles boil, heat your large skillet over medium-high heat for 2 minutes. Add the ground beef and chopped onion directly to the dry pan. Break the meat into small crumbles using your spatula, pressing and chopping as it cooks until nicely browned with crispy edges, about 10 minutes. If using 90% lean ground beef or leaner, don’t drain anything. If using 80% lean or fattier meat, drain off all but 2-3 tablespoons of fat.
- Reduce your heat to medium. Add the minced garlic, Worcestershire sauce, and Italian seasoning directly to the beef mixture. Stir constantly for exactly 1 minute until the garlic becomes fragrant and aromatic.
- Sprinkle the 1/4 cup flour evenly over your beef mixture. Stir constantly for 1-2 minutes, coating every piece of meat and cooking out the raw flour taste. The mixture will look dry and clumpy, which is correct.
- Pour in the beef broth gradually, about 1/2 cup at a time, stirring constantly. Use your spatula to scrape up any browned bits stuck to the pan bottom. Keep stirring until the liquid is completely smooth with no flour lumps. If you spot lumps, switch to a whisk and beat vigorously for 30 seconds.
- Continue cooking for 5-10 minutes, stirring occasionally, until the gravy thickens and coats the back of a spoon. You’ll know it’s ready when you can drag your spatula across the pan bottom and the gravy takes 2-3 seconds to flow back together. If too thick, add beef broth 2 tablespoons at a time until you reach your preferred consistency.
- Drain your cooked egg noodles in a colander, giving them one good shake. Add them directly to your skillet with the beef and gravy. Toss everything together using tongs or two spatulas, ensuring every noodle gets coated. Taste and season with salt and freshly cracked black pepper. Serve immediately while hot.
Notes
Ingredients: Building Blocks of Comfort
For this beef and noodles masterpiece, you’ll need simple pantry staples. Choose 90% lean ground beef for the best balance of flavor and healthy cooking—it provides enough fat for taste without excess grease. Fresh garlic beats jarred every time, delivering sharp, aromatic notes that mellow beautifully as they cook.
Quality beef broth matters more than you’d think. Look for low-sodium varieties so you control the salt level, and check the ingredients list—real beef should appear near the top.
Core Ingredients Table
| Ingredient | Amount | Metric | Notes |
|---|---|---|---|
| Egg noodles (uncooked) | 2 cups | 200g | Wide egg noodles work best |
| Lean ground beef | 1 pound | 450g | 90% lean recommended |
| Medium onion | 1, chopped | ~150g | Yellow or white onion |
| Garlic cloves | 2-3, minced | 6-9g | Fresh only, never jarred |
| Worcestershire sauce | 1 tablespoon | 15ml | Lea & Perrins preferred |
| Italian seasoning | 1/4 teaspoon | 0.5g | Or mix basil, oregano, thyme |
| All-purpose flour | 1/4 cup | 30g | For thickening gravy |
| Beef broth | 2 cups | 475ml | Low-sodium recommended |
| Salt & pepper | To taste | Variable | Season at the end |
Shopping Tips for Best Results
Head to your local grocery store’s meat counter for the freshest ground beef. Pre-packaged works fine, but butcher-ground often has better texture. Grab egg noodles from the pasta aisle—brands like No Yolks or Pennsylvania Dutch deliver authentic texture.
For substitutions, ground turkey or chicken work if you prefer lighter meat and noodles options. Swap beef broth for chicken broth in a pinch, though you’ll lose some depth. Gluten-free readers can use rice flour or cornstarch instead of all-purpose flour (use 2 tablespoons instead of 1/4 cup).
International friends might substitute dried pasta like pappardelle or fettuccine. The key is choosing something wide enough to catch that gorgeous gravy.
Essential Equipment You Already Own
You need just two items: a large skillet (10-12 inches) with a lid and a stockpot for boiling noodles. Cast iron works beautifully for even heat distribution, but any heavy-bottomed skillet prevents hot spots that burn your beef.
Don’t have a proper skillet? A Dutch oven handles both cooking and serving. No stockpot? Boil noodles in your largest saucepan.
A wooden spoon or sturdy spatula helps break up ground beef as it browns. Keep a whisk nearby for smoothing out the gravy—it prevents flour lumps better than a spoon.
Step-by-Step Instructions for Perfect Beef and Noodles
Step 1: Get Your Noodles Going
Fill your stockpot three-quarters full with water and add 1 tablespoon of salt. Bring it to a rolling boil over high heat—this usually takes 8-10 minutes.
Add the egg noodles and cook according to package directions, typically 6-8 minutes. You want them al dente since they’ll sit in hot gravy after draining. Oops! I once overcooked my noodles to mush, and they turned into paste when mixed with the beef. Set a timer and taste-test one minute before the package suggests.
Step 2: Brown the Beef and Onions
While your noodles boil, heat your large skillet over medium-high heat for 2 minutes. Add the ground beef and chopped onion directly to the dry pan—no oil needed.
Break the meat into small crumbles using your spatula, pressing and chopping as it cooks. You’re aiming for nicely browned pieces with crispy edges, which takes about 10 minutes. The onions will soften and turn translucent, releasing their natural sweetness.
Here’s the crucial part: If you used 90% lean ground beef or leaner, don’t drain anything. Those pan juices become your gravy base. If you went with 80% lean or fattier meat, drain off all but 2-3 tablespoons of fat—you need some for flavor and texture.
Step 3: Build Aromatic Depth
Reduce your heat to medium. Add the minced garlic, Worcestershire sauce, and Italian seasoning directly to the beef mixture. Stir constantly for exactly 1 minute—you’ll smell the garlic bloom from sharp to sweet.
This step transforms ordinary ground beef noodle into something extraordinary. The Worcestershire adds tangy umami depth (as Thomas Keller emphasizes in his teaching about building layers). Don’t skip this minute of aromatics—it’s where magic happens.
Step 4: Create the Roux Foundation
Sprinkle the 1/4 cup flour evenly over your beef mixture. Stir constantly for 1-2 minutes, coating every piece of meat. You’re cooking out the raw flour taste while creating a roux that’ll thicken your gravy.
The mixture will look dry and clumpy—that’s exactly right. Keep stirring to prevent burning on the pan bottom. You’ll notice the flour turning from white to slightly golden as it toasts.
Step 5: Transform It Into Silky Gravy
Pour in the beef broth gradually, about 1/2 cup at a time, stirring constantly. The flour will dissolve, creating a smooth gravy right before your eyes. Use your spatula to scrape up any browned bits stuck to the pan bottom—that’s pure flavor gold.
Keep stirring until the liquid is completely smooth with no flour lumps. If you spot lumps, switch to a whisk and beat vigorously for 30 seconds.
Step 6: Simmer to Perfection
Continue cooking your beef over noodles for 5-10 minutes, stirring occasionally. The gravy will thicken gradually, coating your spoon in a glossy layer. You know it’s ready when you can drag your spatula across the pan bottom and the gravy takes 2-3 seconds to flow back together.
Too thick? Add beef broth 2 tablespoons at a time until you reach your preferred consistency. Remember, the gravy thickens more as it cools, so aim for slightly thinner than your final goal.
Step 7: Bring It All Together
Drain your cooked egg noodles in a colander, giving them one good shake. Add them directly to your skillet with the beef and gravy. Toss everything together using tongs or two spatulas, ensuring every noodle gets coated.
Taste and season with salt and freshly cracked black pepper. I usually add 1/2 teaspoon salt and 1/4 teaspoon pepper, but your preferences may vary. Serve immediately while the meat and noodles are steaming hot and the gravy is at peak silkiness.
Expert Tips for Next-Level Results
Don’t Rush the Browning: Let your ground beef sit undisturbed for 2-3 minutes before your first stir. This creates caramelized crust that delivers serious flavor depth. Man, oh man, this tiny step changed everything for my beef and noodles.
Control Your Heat: Medium-high for browning, then medium for everything else. Too hot and your garlic burns (bitter city), too low and nothing caramelizes properly.
Save Pasta Water: Before draining noodles, scoop out 1 cup of that starchy cooking water. If your gravy gets too thick, add splashes of pasta water instead of plain broth—the starch helps everything cling together beautifully.
Fresh Versus Dried Herbs: Italian seasoning works great, but fresh thyme or rosemary takes this to restaurant quality. Add 1 teaspoon minced fresh herbs with your garlic for incredible aroma.
Creative Variations to Try
Mushroom Lover’s Beef and Noodles
Sauté 8 ounces sliced mushrooms with your onions. Cremini or baby bella mushrooms add earthy depth that complements the beef. This variation pairs perfectly with a hearty tortellini soup for a cozy dinner spread.
Creamy Comfort Version
Stir in 1/2 cup sour cream or cream cheese after the gravy thickens. Remove from heat first to prevent curdling. This creates stroganoff-adjacent richness without the fuss.
Veggie-Packed Family Style
Add 2 cups frozen mixed vegetables (peas, carrots, corn) during the last 5 minutes of simmering. Your kids get vegetables without complaining, and you get extra nutrition. For more kid-friendly ideas, check out this crowd-pleasing tater tot casserole.
Spicy Southwest Twist
Replace Italian seasoning with taco seasoning and add 1 diced jalapeño with your onions. Top with shredded cheddar and crushed tortilla chips. Speaking of bold flavors, this pairs wonderfully with 5-ingredient taco soup for a themed dinner night.
Holiday Herb Edition
Perfect for Thanksgiving or Christmas leftovers using leftover roasted beef. Add fresh sage, thyme, and a splash of red wine to the gravy. Serve alongside cranberry sauce for festive flair.
Storage and Make-Ahead Magic
Storage Guidelines Table
| Storage Method | Duration | Best Practices |
|---|---|---|
| Refrigerator | 3-4 days | Airtight container, cool completely first |
| Freezer | 2-3 months | Freeze-safe container, leave 1-inch headspace |
| Room temperature | Not recommended | Dairy-free gravy only, max 2 hours |
Cool your beef and noodles to room temperature before refrigerating—hot food raises your fridge temperature and affects other items. Store in shallow containers for faster, safer cooling.
Reheating Without Ruining Texture
Microwave individual portions for 2-3 minutes, stirring halfway through. Add 1-2 tablespoons water or broth to restore moisture—reheating dries out the gravy.
For stovetop reheating, place everything in a skillet over medium-low heat. Add 1/4 cup broth, cover, and heat for 5-7 minutes, stirring occasionally. This method keeps noodles from getting mushy.
Never refreeze previously frozen beef and noodles. The texture degrades significantly, and food safety becomes questionable.
Make-Ahead Strategy
Cook the beef mixture through Step 6, then cool and refrigerate separately from uncooked noodles. When dinner time arrives, reheat the beef gravy, boil fresh noodles, and combine. This gives you that just-made texture with minimal effort.
Serving Suggestions and Perfect Pairings
Serve your ground beef over noodles in wide, shallow bowls so the gravy doesn’t pool at the bottom. Garnish with chopped fresh parsley and a sprinkle of Parmesan cheese for color and extra umami.
This comfort food pairs beautifully with simple sides. A crisp green salad with vinaigrette cuts through the richness. Garlic bread soaks up every drop of leftover gravy—absolutely essential in my opinion.
For beverage pairings, iced sweet tea (Southern style) or a cold beer complements the savory beef perfectly. If you’re going wine, choose a medium-bodied red like Merlot or Côtes du Rhône.
Want a complete comfort food feast? Serve this alongside roasted Brussels sprouts or steamed green beans. The vegetables add freshness without overwhelming the main attraction.
Beef and Noodles FAQs
Can I use ground turkey instead of ground beef for this recipe?
Can I use ground turkey instead of ground beef for this recipe? Absolutely, ground turkey works well as a leaner alternative. Use 93% lean ground turkey and add 1 tablespoon of olive oil to the pan since turkey releases less fat. The flavor will be milder, so consider adding an extra teaspoon of Worcestershire sauce for depth.
What’s the best way to thicken beef and noodles if the gravy is too thin?
What’s the best way to thicken beef and noodles if the gravy is too thin? Mix 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry. Stir this into your simmering gravy and cook for 2-3 minutes until thickened. Alternatively, simmer uncovered for 5 more minutes to reduce and concentrate the liquid naturally.
How do I prevent my noodles from getting mushy in the beef mixture?
How do I prevent my noodles from getting mushy in the beef mixture? Cook egg noodles 1-2 minutes less than package directions suggest, making them firm to the bite. Drain immediately and rinse briefly with cool water to stop cooking. Add noodles to the beef mixture right before serving rather than letting them sit in hot gravy.
Can I make this beef and noodles recipe in a slow cooker?
Can I make this beef and noodles recipe in a slow cooker? Yes, brown the beef and onions first, then transfer to your slow cooker with broth and seasonings. Cook on low for 4-6 hours. Add the flour mixed with 1/4 cup water during the last 30 minutes, then cook noodles separately and combine before serving for best texture.
Wrapping Up This Comfort Classic
You know what makes this beef and noodles recipe special? It doesn’t pretend to be fancy. It’s honest, satisfying comfort food that delivers every single time.
This meat and noodles combination proves that simple ingredients, treated with respect and proper technique (as Julia Child always emphasized), create meals worth remembering. The rich, savory gravy coating tender beef and soft egg noodles hits differently on a cold evening or when you need food that feels like home.
Next time you’re wondering what to make for dinner, remember this recipe takes just 30 minutes start to finish. It costs less than takeout, feeds a family of four easily, and probably tastes better than anything you’d order anyway.
Your turn: Try this recipe tonight and let me know in the comments which variation you attempted. Did you go mushroom-heavy or keep it classic? I read every comment and love hearing how you made this recipe your own.
Serve this alongside creamy tortellini soup for a complete Italian-American feast your family will request weekly.
Tasty at Home – Where bold flavors meet everyday kitchens.
