why make this recipe
This Beef and Noodles recipe is quick, warm, and simple. It uses common ingredients and cooks in one pot. It is good for busy nights or when you want a comforting dish.
introduction
This recipe uses ground beef, broth, noodles, and cream for a rich and easy meal. If you want another simple take on beef and noodles, see this classic Beef and Noodles version for comparison.
how to make Beef and Noodles
Make this dish in one pot on the stove. Brown the beef with onion and garlic, add broth and noodles, then finish with cream. You can change spices or add vegetables to fit your taste. For a different flavor twist, try an Asian ground beef noodles idea for inspiration.
Ingredients :
1 lb ground beef, 4 cups beef broth, 1 cup egg noodles, 1/2 cup heavy cream, 1 onion, chopped, 2 cloves garlic, minced, Salt and pepper to taste, 1 tablespoon olive oil, Fresh parsley for garnish
Directions :
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until softened.
- Add the ground beef to the pot and cook until browned, breaking it up as it cooks.
- Pour in the beef broth and bring to a simmer.
- Stir in the egg noodles and cook according to package instructions until tender.
- Lower the heat and stir in the heavy cream, mixing well.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
how to serve Beef and Noodles
Serve this dish hot in bowls. Garnish with fresh parsley. Offer a green salad or steamed vegetables on the side. You can add grated cheese for extra flavor.
how to store Beef and Noodles
Cool the leftovers to room temperature within two hours. Store in an airtight container in the fridge for 3 to 4 days. To freeze, place in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
tips to make Beef and Noodles
- Use low-sodium broth if you watch salt, then add salt at the end to taste.
- Break the beef into small pieces while cooking so it mixes well with noodles.
- Stir the noodles so they do not stick to the pot.
- If the dish thickens too much, add a splash of broth or water when reheating.
variation (if any)
- Add cooked mushrooms or peas for more vegetables.
- Use ground turkey or chicken instead of beef.
- Swap heavy cream for half-and-half for a lighter version.
- For a richer taste, brown the beef well and deglaze the pot with a little broth before adding the rest.
FAQs
Q: Can I use other kinds of noodles?
A: Yes. You can use wide egg noodles, pasta, or even small pasta shapes. Adjust cooking time to package instructions.
Q: Can I make this without cream?
A: Yes. Skip the cream and finish with a pat of butter or a little milk if you prefer.
Q: How do I reheat leftovers?
A: Reheat gently on the stove over low heat, adding a little broth or water to loosen the sauce. You can also microwave in short bursts, stirring in between.
Q: Is this recipe freezer friendly?
A: Yes. Cool fully, then freeze in a sealed container for up to 2 months. Thaw in the fridge before reheating.
Conclusion
For a slow-cooked, traditional take on this dish, try the Amish Beef and Noodles Recipe which shows another easy way to enjoy beef and noodles.
Beef and Noodles
Ingredients
Method
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and minced garlic, and sauté until softened.
- Add the ground beef to the pot and cook until browned, breaking it up as it cooks.
- Pour in the beef broth and bring to a simmer.
- Stir in the egg noodles and cook according to package instructions until tender.
- Lower the heat and stir in the heavy cream, mixing well.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.