Description
A comforting one-pan dish featuring savory beef and buttery egg noodles, perfect for chilly evenings.
Ingredients
Scale
- 1 pound ground beef (85/15)
- 8 ounces egg noodles
- 1 small onion, diced
- 2–3 garlic cloves, minced
- 2 ½ cups beef broth
- 1 cup milk
- 1–2 tbsp flour
- ½ cup sour cream
- 1 teaspoon paprika
- 2 teaspoons Worcestershire sauce
- ½ teaspoon dried thyme (optional)
- 1 tbsp butter
- Salt and black pepper (to taste)
Instructions
- Brown the beef: In a large skillet over medium-high heat, cook the ground beef for about 7 minutes until it’s very well browned. Drain any excess grease if needed.
- Add aromatics: Toss in the diced onion and allow it to cook until softened, about 3–5 minutes. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Build the base: Sprinkle the flour over the beef mixture and stir well to coat. Cook this for about 1 minute.
- Add liquid and noodles: Pour in the beef broth and milk, stirring to combine while scraping up any bits stuck to the pan. Then, add the dry egg noodles directly into the skillet.
- Simmer: Bring the mixture to a gentle simmer. Allow it to cook for 8 minutes, stirring occasionally.
- Finish the sauce: Reduce the heat to low and stir in the sour cream, Worcestershire sauce, paprika, and thyme (if using). Adjust salt and pepper for flavor.
- Rest briefly before serving: Stir in the butter and let the noodles sit off the heat for about 2–3 minutes.
Notes
You can prepare the sauce a day in advance and refrigerate it. Just cook the noodles fresh when you’re ready to serve.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg