Go Back
–+ servings

Ground Beef and Noodles

No ratings yet
This easy Ground Beef and Noodles recipe combines tender egg noodles and plenty of browned ground beef in a rich, savory homemade gravy. A hearty, comforting skillet dinner made with simple ingredients and no canned soup.
Homemade Ground Beef and Noodles with tender egg noodles tossed in a rich, savory beef gravy, finished with fresh parsley in a cast iron skillet.
Servings: 4
Print Recipe Pin Recipe
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Equipment

  • Large cast iron skillet
  • Colander
  • Measuring cups and spoons

Ingredients 

For the Beef and Gravy

  • 1 1/2 lb (680 g) ground beef
  • 2 tbsp unsalted butter
  • 1 medium yellow onion finely chopped
  • 3 garlic cloves minced
  • 3 tbsp 24 g all-purpose flour
  • 2 1/2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp dried thyme
  • 3/4 tsp fine salt
  • 1/4 tsp freshly ground black pepper

For the Noodles

  • 8 oz (230 g) dry wide egg noodles
  • 1/3 cup (80 ml) reserved pasta water, plus a little more if needed
  • Salt for the pasta water

For Serving

  • 2 tbsp chopped fresh parsley

Instructions

  • Brown the ground beef. Heat a large cast iron skillet over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it into small pieces, until nicely browned. If there is a lot of excess grease, spoon some of it off. Add the chopped onion and all 2 tablespoons of butter. Cook for another 4 minutes, stirring occasionally, until the onion softens.
  • Add the garlic and flour. Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Sprinkle the flour over the beef mixture and stir well. Cook for 1–2 minutes to remove the raw flour taste.
  • Make the beef gravy. Slowly pour in the beef broth, stirring and scraping up the browned bits from the bottom of the skillet. Add the Worcestershire sauce, dried thyme, salt, and black pepper. Bring to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until the gravy thickens.
  • Cook the egg noodles. Meanwhile, bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions until just al dente. Reserve 1/3 cup of the pasta cooking water, then drain the noodles.
  • Combine the noodles and gravy. Stir the reserved pasta water into the beef gravy until smooth. Add the drained egg noodles and gently toss until well coated. If the gravy is too thick, add a little more pasta water as needed.
  • Finish and serve. Warm everything together for about 1 minute, then sprinkle with freshly chopped parsley. Serve hot while the noodles are tender and the gravy is rich and silky.

Notes

  • Ground beef: An 85/15 or 90/10 blend works well. Remove excess grease before adding the butter if needed.
  • Beef broth: Low-sodium broth makes it easier to control the saltiness of the gravy. Taste and adjust the seasoning before adding the noodles.
  • Pasta water: The reserved starchy cooking water helps loosen the gravy. Start with 1/3 cup and add more only if needed.
  • Leftovers: Egg noodles continue absorbing gravy as they sit. Add a splash of beef broth or water when reheating.
  • Make ahead: Prepare the beef gravy separately and cook the noodles fresh when ready to serve.
Homemade Ground Beef and Noodles with tender egg noodles tossed in a rich, savory beef gravy, finished with fresh parsley in a cast iron skillet.
Tried this recipe?Leave a star rating and tag @DozusCook or tag #DozusCook