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Beef and Noodles

Posted in : Beef, Pasta on by : MikeZ

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Beef and Noodles

Ground Beef in a creamy brown Gravy with Cream of Mushroom Soup and Egg Noodles.
Cuisine American
Keyword Beef, Pasta
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6

Equipment

  • 12” Covered Skillet with Deep Sides
  • Large Pot For Cooking Noodles

INGREDIENTS 

  • 1 lb. Ground Beef
  • 1 Small Onion - diced
  • 3 cloves Garlic - minced
  • Salt/Pepper
  • ½ lb. Egg Noodles

Sauce

  • 2 ½ cups Beef Broth
  • 1 Chicken Bouillon Cube
  • 1 tsp Soy Sauce or Worcestershire
  • 1 tsp Onion Powder
  • ½ tsp Garlic Powder
  • ½ tsp Mustard Powder
  • ½ tsp Dried Thyme
  • 3 Tbsp Butter
  • 3 Tbsp Flour
  • ½ cup Milk
  • 1 can Cream of Mushroom Soup - 10.5 oz
  • 2 cups Cheddar Cheese - shredded

INSTRUCTIONS

Prep:

  • Cook Pasta per package instructions until al dente.
  • Combine beef broth, chicken bouillon, soy sauce, onion powder, garlic powder, mustard powder, and thyme. Set aside.

Beef:

  • Cook the Beef and Onions over medium-high heat until browned and cooked through. Drain grease. Add minced garlic and season lightly with salt and pepper. Cook for 1-2 minutes. Remove meat and set aside on a plate.

Roux:

  • Melt butter over medium heat in the same pan in which you cooked the meat. Sprinkle in the flour and whisk for 2 minutes or until it begins to brown.
  • Add ½ cup of the broth mixture and let it come to a gentle boil. Add the remaining broth slowly in splashes, stirring continuously to keep the mixture thick. Boil gently, reducing liquid for 10 minutes.
  • Stir in the Milk and Cream of Mushroom Soup.

Finish:

  • Reduce heat to low. Return Beef to pan and add cheese. Stir to thoroughly combine followed by the noodles.
  • Sauce will continue to thicken upon standing. Serve!

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