Beef and Noodles
Looking for a quick and hearty weeknight meal? This recipe is done in under 30 minutes and it’s great for a chilly winter night.
To make this comforting dish, you’ll need 1 lb. of ground beef, 1 small onion, diced, one 8 oz. package of sliced mushrooms, 3 cloves of garlic, minced, ¼ teaspoon of salt, ¼ teaspoon freshly ground black pepper, 1/2 pound of egg noodles, cooked according to package directions, 3 Tablespoons of butter, 3 Tablespoons of flour, 2 ½ cups of beef broth, 1 beef bouillon cube, 1 Tablespoon Worcestershire sauce, 1 teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon mustard powder, ½ teaspoon dried thyme, ½ cup milk, and one 10.5 oz. can cream of mushroom soup.
In a large pot, cook the ground beef, onions and mushrooms over medium-high heat until browned and cooked through. Drain the grease. Add minced garlic and season lightly with salt and pepper. Remove meat from pot and set aside. In the same pot, melt butter. Add the flour and whisk for one minute. Whisk in the broth, bouillon, onion powder, garlic powder and mustard. Bring to a boil and let the sauce thicken. Add milk and cream of mushroom soup; stir well. Add beef back to the pot and stir well. Add noodles and stir to combine.
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Beef and Noodles
Ingredients
- 1 lb. ground beef
- 1 small onion diced
- 1 8 oz. package sliced mushrooms
- 3 cloves garlic minced
- ¼ tsp. salt
- ¼ tsp. freshly ground black pepper
- 1/2 lb. egg noodles cooked according to package directions
- 3 Tbsp. butter
- 3 Tbsp. flour
- 2 ½ cups beef broth
- 1 beef bouillon cube
- 1 Tbsp. Worcestershire sauce
- 1 tsp. onion powder
- ½ tsp. garlic powder
- ½ tsp. mustard powder
- ½ tsp. dried thyme
- ½ cup milk
- 1 10.5 oz. can cream of mushroom soup
Instructions
- In a large pot, cook ground beef, onion and mushrooms over medium-high heat until browned and cooked through. Drain grease. Add minced garlic and season lightly with salt and pepper. Remove meat from pot and set aside. In the same pot, melt butter; add flour and whisk for one minute. Whisk in broth, bouillon, onion powder, garlic powder and mustard. Bring to a boil and let the sauce thicken. Add milk and cream of mushroom soup; stir well. Add beef back to pot and stir well. Add noodles and stir to combine.
