This beef and noodles recipe is one of those comforting dishes I always come back to when I want something hearty and satisfying. I love how the tender beef, savory mushrooms, and rich gravy come together with soft egg noodles to create a meal that feels like home cooking at its best.
Why You’ll Love This Recipe
I enjoy this recipe because it is simple to prepare and delivers big flavor without being complicated. I like that it works perfectly for a cozy family dinner, and I also appreciate how filling it is without feeling heavy. The rich gravy and tender beef make every bite comforting and familiar.
Ingredients
(Tip: You’ll find 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
2 tablespoons butter
1 medium onion, chopped
8 oz mushrooms, sliced
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
Salt, to taste
Black pepper, to taste
12 oz egg noodles
Fresh parsley, chopped, for garnish
Directions
I start by heating the vegetable oil in a large skillet over medium-high heat. I add the beef pieces and cook them until they are browned on all sides, then I remove them from the pan and set them aside.
In the same skillet, I melt the butter and add the chopped onion and mushrooms. I cook them until they soften and release their moisture. I stir in the garlic and cook it briefly until fragrant.
I sprinkle the flour over the vegetables and stir well to coat everything evenly. Slowly, I pour in the beef broth while stirring to avoid lumps. I add the Worcestershire sauce, thyme, salt, and black pepper, then return the beef to the skillet.
I lower the heat and let everything simmer until the sauce thickens and the beef becomes tender. While the beef is simmering, I cook the egg noodles according to the package instructions, then drain them well.
I serve the beef and gravy over the cooked noodles and finish with a sprinkle of fresh parsley.
Servings And Timing
I usually get about 4 servings from this recipe.
Preparation time is around 15 minutes, and cooking time is about 30 minutes, making the total time approximately 45 minutes.
Variations
I sometimes use sirloin or stew beef depending on what I have on hand. When I want extra richness, I stir in a splash of heavy cream at the end. If I feel like adding vegetables, I like to include peas or carrots for extra color and texture.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave, adding a little beef broth if the sauce has thickened too much.
FAQs
Can I use a different type of pasta instead of egg noodles?
I sometimes use wide pasta like fettuccine or pappardelle if egg noodles are not available.
What cut of beef works best for this recipe?
I prefer tender cuts like sirloin or flank steak, but stew beef also works if simmered a bit longer.
Can I make this recipe ahead of time?
I often prepare the beef and gravy in advance and cook the noodles fresh before serving.
How do I thicken the gravy if it is too thin?
I mix a small amount of flour with water and stir it into the simmering sauce until it thickens.
Can I freeze beef and noodles?
I usually freeze only the beef and gravy, as noodles can become soft when frozen and reheated.
Conclusion
This beef and noodles recipe is one I love making when I want a comforting, homemade meal without too much effort. The tender beef, flavorful gravy, and soft noodles always come together beautifully, making it a dish I am happy to serve again and again.
Beef and Noodles is a hearty, comforting dish made with tender beef, savory mushrooms, and a rich gravy served over soft egg noodles. It’s a simple, satisfying meal perfect for cozy family dinners.
Ingredients
2 tablespoons vegetable oil
1¼ lbs beef steak, cut into bite-size pieces
2 tablespoons butter
1 medium onion, chopped
8 oz mushrooms, sliced
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
Salt, to taste
Black pepper, to taste
12 oz egg noodles
Fresh parsley, chopped, for garnish
Instructions
Heat vegetable oil in a large skillet over medium-high heat. Add beef and brown on all sides. Remove and set aside.
In the same skillet, melt butter and add onion and mushrooms. Cook until softened and mushrooms release moisture.
Add garlic and cook briefly until fragrant.
Sprinkle flour over the vegetables and stir to coat.
Gradually pour in beef broth while stirring to prevent lumps. Add Worcestershire sauce, thyme, salt, and pepper.
Return the beef to the skillet. Lower the heat and let simmer until the sauce thickens and beef is tender.
Meanwhile, cook egg noodles according to package instructions. Drain well.
Serve beef and gravy over noodles and garnish with chopped parsley.
Notes
Use sirloin, flank steak, or stew beef—adjust cooking time accordingly.
Add a splash of heavy cream at the end for extra richness.
Include vegetables like peas or carrots for added flavor and color.
Use beef broth instead of water for a richer gravy.
Reheat with a bit of broth to maintain a smooth sauce.
