This delicious beef and noodles recipe is the perfect comfort food dish with tender steak, onions, and mushrooms in a savory beef gravy served over egg noodles. Easy to make and filled with hearty flavors, it’s sure to become a family favorite.
I love to serve this yummy recipe over egg noodles, rice, garlic mashed potatoes, or even creamy mashed cauliflower for a low-carb alternative. For an over-the-top meal, serve with homemade biscuits, no-knead bread, or garlic knots.
You will love this no-canned soup recipe with onions, garlic, and white button mushrooms smothered in an easy-to-make gravy. This is a tried-and-true family favorite made in less than 35 minutes.
Ingredients Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Oil: vegetable, canola, or olive oil
- Beef steak: Use a lean, tender cut of beef, such as tenderloin, petite shoulder, ribeye, or strip.
- Butter: unsalted or salted
- Seasonings: dried marjoram, dried thyme, salt, freshly ground black pepper, and fresh parsley
- Egg noodles: Amish egg noodles are delicious with this
- Beef broth: low-sodium is best
How to make Beef and Noodles
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Start by heating the vegetable oil in a large skillet or Dutch oven over medium-high heat. Brown the beef on both sides. Remove the beef from the skillet and plate covering to keep warm. Now melt the butter in the skillet.
Then add the onions and mushrooms, cooking until the onions are soft and the mushrooms are golden brown. Now reduce the heat to low and add the garlic, marjoram, and thyme, cooking for a minute while stirring. Then, plate the mushrooms, onions, and spices, covering them to keep them warm.
Meanwhile, boil the noodles according to the package directions and drain them well. Now add the beef broth and Worcestershire sauce to the skillet. Bring it to a low boil while scraping the bottom of the skillet to get all those brown bits up. Mix the cornstarch with a little cold water and whisk into the skillet. Simmer until thickened, whisking frequently.
Then, add the beef and mushroom mixture back to the skillet for a couple of minutes to warm everything back up. Serve over the cooked egg noodles and sprinkle with chopped fresh parsley. The full recipe is at the bottom of the post.
Preparation Tips and Storage
- If the gravy becomes too thick, whisk in a little more beef broth until it reaches the desired consistency. Remember, the key is to add a little at a time.
- Scrap to get those delicious brown bits of flavor off the skillet and into the gravy.
- Serve over egg noodles, rice, mashed potatoes, or even toast.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at a reduced power or on the stovetop on low.
- Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat in the microwave at reduced power or on the stovetop on low.
Serving Suggestions
I like to serve a garden salad, spring mix salad, or pear salad to balance this out. Other dishes that pair well with it are Southern green beans, roasted asparagus, and creamed spinach.
More Comfort Food Recipes
Beef and Noodles
Ingredients
- 2 tablespoons vegetable oil
- 1¼ lbs. beef steak cut in bite size pieces see notes
- 2 tablespoons butter
- 1 medium onion chopped
- 16 ounces white button mushrooms halved
- 3 cloves garlic minced
- ½ teaspoon dried marjoram
- ½ teaspoon dried thyme
- 8 ounces egg noodles
- 2½ cups low sodium beef broth
- 2 teaspoons Worcestershire sauce
- 2½ tablespoons cornstarch
- Salt and pepper to taste
- 1 teaspoon chopped fresh parsley
Instructions
- Heat vegetable oil in a heavy skillet or Dutch oven over medium heat. Brown the beef on both sides. Remove the beef from the skillet and plate. Cover to keep warm.
- Melt the butter in the skillet over medium high heat. Add the onions and mushrooms cooking until the onions are soft and the mushrooms are golden brown; approximately 7-8 minutes. Reduce the heat to low. Add the garlic, marjoram, thyme cooking for 1 minute while stirring. Plate the mushrooms, onions, and spices. Cover to keep warm.
- Meanwhile boil the noodles according to package directions and drain well.
- Add the beef broth and Worcestershire sauce to the skillet. Bring it to a low boil while scraping the bottom of the skillet to get all those brown bits. Mix the cornstarch with 1/4 cup cold water and whisk into the skillet. Simmer until thickened; whisking frequently.
- Add the beef and mushroom mixture back to the skillet warming for 2-3 minutes. Season with salt and pepper to taste. Serve over the cooked egg noodles and sprinkle with chopped fresh parsley.
Notes
- If the gravy becomes too thick, whisk in a little more beef broth until it reaches the desired consistency. Remember, the key is to add a little at a time.
- Scrap to get those delicious brown bits of flavor off the skillet and into the gravy.
- Serve over egg noodles, rice, mashed potatoes, or even toast.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at a reduced power or on the stovetop on low.
- Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat in the microwave at reduced power or on the stovetop on low.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Stephanie
Meals that have this much flavor but only one dish to clean at the end are absolutely amazing!
Beth Pierce
So true!
Rosey
This recipe brings back memories for me. Good ones. My grandma used to make homemade beef and noodles. She’d let me help roll and cut the noodles. It was messy and fun. 🙂
Beth Pierce
That does sound messy and fun!
Ivan Carlo Jose
I love how savory and thick the sauce was. This is always a hit at our house. We love it over mashed potatoes or cauliflower mash.
Marysa
This sounds like the perfect balance of being easy to make and also a hearty dish. I struggle finding things to make during the week and this would be easy.
Beautiful Touches
This was so yummy! Next time I might add some sour cream and turn it into stroganoff.
Tara Pittman
This was so delicious. My husband really loved this. Thanks for the great recipe.
Melanie Edjourian
That was so easy and delicious. We love comfort food recipes. I like to use an ovenproof skillet. I then cover it with aluminum foil and place in the oven for about an hour so the beef is completely fork tender.
Katie C
This was delicious and hearty. I usually make it with cream of mushroom soup but this is so much better.
Amber Myers
This WAS a delicious dish. I’ve always been a fan of beef and noodles. I tried it with white button mushrooms but next time I am going to try it with cremini mushrooms! Thanks for the great recipe.
Kristin
My boyfriend and I eat out way too often and it seems like the food is always mediocre! Thank you for the inspiring recipe, it was delicious and we loved it!
Ashley Thompson
This reminds me of one of my favorite meals as a child. My mom used to make something very similar to it. I can’t wait to give it a try 🙂
Catalina
Mmmmm…. amazingly delicious dish! So rich and tasty! Thanks for the great recipe.
Mary
This sounds like an easy enough recipe, but also nice and hearty. I love pasta and it is nice to try something different.
Abida
Beef and noodles altogether! What a mixture! Thanks for sharing the Unique recipe
Beth Pierce
The pleasure is all mine!!
Rose Ann Sales
That was absolutely delicious and tasty! Thanks for the great recipe! This is going to be on my regular rotation.
Richelle Milar
Oh my! This is a delicious recipe! My family really enjoyed it and they want me to make it again.