I relish preparing Beef And Noodles With Brown Gravy, a dish featuring savory ground beef, tender egg noodles, aromatic onions, and garlic simmered in hearty beef broth with tomato paste and Worcestershire sauce. Every bite reveals an enticing mingling of robust, familiar flavors that invite you to savor each mouthful.

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I’ve been experimenting with simple weeknight dishes and stumbled upon this take on beef and noodles that really hits the spot. I started by browning 1 lb of ground beef with a chopped medium yellow onion, and threw in 3 minced garlic cloves for that extra kick of flavor.

After that, I sprinkled in 2 tablespoons of all-purpose flour which helped thicken the brown gravy, then slowly stirred in 2 cups of beef broth, 2 tablespoons of tomato paste, and a tablespoon of Worcestershire sauce. I seasoned it with a pinch of dried thyme, salt and ground black pepper to taste.

Once it had simmered long enough to bring all those flavors together, I mixed in 12 oz of egg noodles so they could soak up every bit of that hearty sauce. This dish reminds me of those classic recipes with noodles and meat, perfect for when you need an easy, filling meal that still feels homemade.

Why I Like this Recipe

I like this recipe because it reminds me of home cooking and always makes me feel comforted. I love how the rich, beefy gravy mixes with the egg noodles to create a hearty, filling dish that never fails to satisfy my hunger. I also appreciate how easy it is to make even when I’m short on time – the steps are simple enough that I can whip it up on a busy weeknight. Plus, I like that I can tweak the flavors with a little extra sour cream or parsley to make it my own, which gives me a sense of pride in the dish every time I prepare it.

Ingredients

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Ground beef: Provides essential protein and fat that adds rich flavor and savory depth to each bite.
Egg noodles: Brings carbohydrates and a comforting texture, they soak up the tasty sauce real good.
Yellow onion: Adds natural sweetness and fiber, boosting the overall flavor of the dish.
Garlic: Offers a bold aroma and a slight spiciness that really livens up your gravy.
Beef broth: Provides a rich, savory liquid that helps meld all the ingredients together perfectly.
Tomato paste: Brings a tangy sweetness and extra color that enhances the overall richness.
Worcestershire sauce: Adds a complex, slightly sour punch that deepens the umami flavor throughout.
Sour cream: Gives the dish a creamy tang if you want a richer and velvety finish.

Ingredient Quantities

1 lb ground beef

12 oz egg noodles

1 medium yellow onion, chopped

3 cloves garlic, minced

2 tablespoons all-purpose flour

2 cups beef broth

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1/2 teaspoon dried thyme

Salt, to taste

Ground black pepper, to taste

Optional: 1/2 cup sour cream for a creamier gravy

Optional: Fresh parsley for garnish

How to Make this

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1. Heat a large skillet over medium-high heat and add the ground beef along with the chopped onion; cook until the beef is browned and the onion softens, breaking up the meat as it cooks.

2. Drain off any excess grease then add the minced garlic and cook for about another minute.

3. Sprinkle in the flour and stir well so it coats the beef and onions; let it cook for a minute to help form a roux.

4. Slowly pour in the beef broth while stirring constantly to avoid lumps; then mix in the tomato paste and Worcestershire sauce.

5. Stir in the dried thyme and season with salt and ground black pepper, then lower the heat and let it simmer for around 5 minutes until the gravy begins to thicken.

6. While the gravy simmers, cook the egg noodles in a large pot of boiling salted water until they’re tender but still firm to the bite, then drain them.

7. If you want a creamier gravy, stir in the sour cream into the skillet until fully combined with the beef mixture.

8. Add the cooked noodles to the skillet and toss everything together to ensure the noodles are evenly coated with the gravy.

9. Taste and adjust the seasoning with additional salt and pepper if needed.

10. Serve hot with a sprinkle of fresh parsley on top if you like, and enjoy your beef and noodles!

Equipment Needed

1. Large skillet
2. Large pot for boiling water
3. Colander for draining noodles
4. Cutting board
5. Chef’s knife
6. Measuring cups and spoons
7. Spatula or wooden spoon

FAQ

Q: Can I substitute the ground beef? A: Yeah, you can try using ground turkey or even chicken if thats what you have, it will change the flavor a bit but still taste good.

Q: What kind of egg noodles should I use? A: Almost any egg noodles work fine, but usually the wide variety are best since they hold up well in the sauce.

Q: How do I know when the gravy is thick enough? A: After stirrin in the flour, let it simmer for a few minutes until you see it getting thicker, if it seems too thick, just stir in a little extra broth.

Q: Can I make this ahead of time? A: Sure, its a good make-ahead meal. Cook it up, let it cool a bit and then reheat when needed, just be careful not to overcook the noodles on reheating.

Q: When and how should I add the sour cream? A: If you want a creamier dish, stir in the sour cream after you take the pan off the heat so it doesnt curdle, and mix it in just before serve.

Easy Beef And Noodles Recipe Substitutions and Variations

If you can’t get ground beef, try using ground turkey instead. Its slightly leaner so it might change the flavor a bit but it’ll still be tasty.
Don’t have egg noodles? Spaghetti or even fusili work pretty well as a substitute in this meal.
Out of all-purpose flour for thickening? Cornstarch mixed with a little water is an easy swap.
If sour cream isn’t available, Greek yogurt is a great alternative for a similar creamy texture.

Pro Tips

1. When browning your beef, dont rush it – let it cook longer so it really gets that nice crispy bit which adds a ton of flavor to the dish.
2. Make sure you stir the flour in with the beef and onions for at least a minute to form a good roux. This helps avoid clumps in your gravy later on.
3. Cook your noodles just until al dente and then quickly toss them into the thickened gravy. This keeps them from getting mushy, letting every bite be perfectly textured.
4. If youre using sour cream, lower the heat before you mix it in so it doesn’t curdle. This little trick keeps your gravy smooth and extra creamy.