Yield: 4
Beef and Noodles
Beef and Noodles is a quick creamy pasta recipe that is ready in half an hour. Juicy ground beef and egg noodles smothered in smooth mushroom gravy make for a mouthwatering meal!
Ingredients
- 6 oz egg noodles
- 1 ½ pounds lean ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon Italian seasoning
- 1 10.5 oz can cream of mushroom soup
- ½ cup beef broth
Instructions
- Cook egg noodles to al dente according to package directions, drain and set aside.
- While the noodles are cooking, heat olive oil in a medium size skillet over medium heat. Add the onion and garlic, sauté for 3 minutes.
- Add the ground beef, breaking apart the beef as it browns, until cooked through, about 7 minutes. (I like to leave the ground beef in larger pieces. If you have a lot of excess grease from the meat, drain off the grease. I only had a little grease and left mine in.)
- Add the salt, pepper, and Italian seasoning, stir to combine. Then add the cream of mushroom soup and the broth, stirring until well combined. Bring to a simmer and cook over medium-low heat until thickened, about 10 minutes.
- Add egg noodles to the skillet and stir till well combined and serve immediately.
Notes
- To Store: Keep any leftovers in an airtight container, in the fridge, for up to 5 days.
- To Reheat: Simply microwave for a minute or so, or warm some up in a pan with a little oil over medium heat.
- To Freeze: I would not recommend freezing the egg noodles, but you could freeze the ground beef and the mushroom gravy. To do this, just place some of the ground beef mixture in a separate container before adding the noodles to the skillet, let it cool, and freeze for up to a month or so.
Nutrition
Serving: 1, Calories: 598kcal, Carbohydrates: 23g, Protein: 55g, Fat: 31g, Saturated Fat: 10g, Polyunsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 170mg, Sodium: 1354mg, Fiber: 2g, Sugar: 6g