Name: Beef and Noodles
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tablespoons vegetable oil; 1¼ lbs beef steak, cut into bite-size pieces; 1 onion, sliced; 2 cloves garlic, minced; 8 oz mushrooms, sliced; 2 tablespoons all-purpose flour; 2 cups beef broth; 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme; Salt and black pepper, to taste; 12 oz egg noodles; Fresh parsley, chopped (optional, for garnish)

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Beef and noodles is the kind of classic comfort food I turn to when I want a warm, satisfying meal that feels like home. With tender pieces of beef, flavorful mushrooms and onions, and a savory gravy poured over soft egg noodles, this dish delivers cozy vibes in every bite. It’s perfect for chilly evenings or when I just need something hearty on the table without fuss.

Why You’ll Love This Recipe

I love this beef and noodles recipe because it combines rich flavor and simple ingredients into something seriously comforting. The beef becomes wonderfully tender as it simmers in the gravy, while the mushrooms and onions add a savory depth that pairs perfectly with the soft, buttery noodles. Plus, it’s easy to make in one pot or skillet, and leftovers taste even better the next day. Whether I’m cooking for the family or just meal-prepping for the week, this dish never lets me down.

Ingredients

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

2 tablespoons vegetable oil
1 ¼ lbs beef steak, cut into bite-size pieces
1 onion, sliced
2 cloves garlic, minced
8 oz mushrooms, sliced
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
Salt and black pepper, to taste
12 oz egg noodles
Fresh parsley, chopped (optional, for garnish)

Directions

I heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
Once the oil is hot, I add the beef and cook until browned on all sides, about 5–7 minutes. Then I remove it from the skillet and set it aside.
In the same skillet, I sauté the onions and mushrooms until they’re soft and lightly browned, about 5 minutes.
I stir in the minced garlic and cook for another minute.
I sprinkle the flour over the mixture and stir until everything is coated, cooking for 1–2 minutes to eliminate the raw flour taste.
I slowly add the beef broth, scraping up the browned bits from the bottom of the skillet.
I stir in the Worcestershire sauce, thyme, and return the browned beef to the pan.
I bring it to a gentle simmer, cover, and let it cook for 25–30 minutes, or until the beef is tender and the sauce has thickened.
Meanwhile, I cook the egg noodles according to package directions, then drain.
I serve the beef and gravy over the cooked noodles and garnish with parsley if desired.

Servings and Timing

This recipe serves 4 generous portions. It takes about 10 minutes to prep and 40 minutes to cook, so I can have it ready on the table in about 50 minutes.

Variations

I sometimes swap the beef steak for stew meat or chuck roast for an even richer flavor.
When I want to add more veggies, I toss in some frozen peas or green beans near the end of cooking.
For a creamier twist, I stir in a splash of sour cream just before serving.
If I’m out of egg noodles, I use mashed potatoes, rice, or even wide pappardelle.
I also like adding a splash of red wine along with the broth for extra depth.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm it gently on the stove or in the microwave, adding a splash of beef broth if the sauce thickens too much. It can also be frozen for up to 2 months—just make sure to freeze the beef and noodles separately for the best texture.

FAQs

Can I use a slow cooker for this recipe?

Yes, I can! I brown the beef and sauté the veggies first, then transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

What’s the best cut of beef to use?

I usually go with sirloin or chuck steak. Chuck gets extra tender if I give it enough time to simmer.

Can I make this dish ahead of time?

Absolutely. I often prepare it a day in advance because the flavors deepen overnight. Just reheat gently before serving.

Are there dairy-free options?

Yes. This recipe doesn’t include any dairy unless I choose to stir in sour cream. To keep it dairy-free, I simply leave that out.

Can I use fresh herbs instead of dried?

Definitely. I like using fresh thyme when I have it—just double the amount for that bright, herby flavor.

Conclusion

This beef and noodles recipe is everything I want in a comforting, satisfying meal—tender meat, rich gravy, and soft noodles that soak up all the flavor. It’s quick enough for a weeknight but cozy enough for Sunday dinner. Once I made it the first time, it instantly became part of my regular rotation.