Beef and Noodles
Beef and Noodles is an easy recipe that can be made with ground beef or beef tips in a creamy brown gravy with cream of mushroom soup and egg noodles.
Ingredients
- 2 ½ cups beef broth
- 1 chicken bouillon cube
- 1 teaspoon soy sauce (can sub Worcestershire sauce)
- 1 teaspoon onion powder
- ½ teaspoon EACH: garlic powder, mustard powder, dried thyme
- ½ cup heavy cream (can sub half and half or milk)
- 1 lb. ground beef
- Salt/Pepper
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 1/2 lb. egg noodles (uncooked. See notes.)
- 3 tablespoons butter
- 3 tablespoons flour
- 1 (10.5 oz.) can cream of mushroom soup
- 2 cups cheddar cheese (shredded)
Directions
- 1
Combine sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
- 2
Lightly season the ground beef with salt and pepper. Heat the olive oil in a deep 12-inch skillet over medium-high heat. Add the ground beef and the onions. Cook for 7 to 10 minutes, until evenly browned and cooked through. Use a spatula to break up the meat as it cooks. Drain grease and transfer to a plate.
- 3
As you continue with the following steps, bring a large pot of salted water to a boil.
- 4
Meanwhile, melt butter over medium heat in the same skillet used to cook the meat. Add the garlic and cook for 1 minute. Stir in the flour and cook for 1 to 2 minutes, until the raw flour smell is gone and it begins to brown.
- 5
Add the sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Stir in the cream of mushroom soup. Simmer, uncovered, for 10 minutes.
- 6
Cook the noodles to al dente according to package instructions. Drain once cooked.
- 7
Reduce heat to low. Stir in the cheese until incorporated, then add the beef back.
- 8
Add the cooked noodles and stir to combine. The sauce will continue to thicken upon standing. Serve!