Ground Beef in a creamy brown Gravy with Cream of Mushroom Soup and Egg Noodles.
Cuisine American
Keyword Beef, Pasta
Method Stove Top
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 6
Equipment
12” Covered Skillet with Deep Sides
Large Pot For Cooking Noodles
INGREDIENTS
1lb.Ground Beef
1Small Onion - diced
3clovesGarlic - minced
Salt/Pepper
½lb.Egg Noodles
Sauce
2 ½cupsBeef Broth
1Chicken Bouillon Cube
1tspSoy Sauce or Worcestershire
1tspOnion Powder
½tspGarlic Powder
½tspMustard Powder
½tspDried Thyme
3TbspButter
3TbspFlour
½cupMilk
1canCream of Mushroom Soup - 10.5 oz
2cupsCheddar 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!