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
Tara
The ultimate comfort dinner! The addition of mushrooms really gives this a hearty feel. Wonderful dish!
Tayler
This beef and noodles is a favorite at our house! We make it often and everyone loves it!
Nathan
This recipe was absolutely fantastic and so easy to make! Definitely going on on the dinner rotation. Thanks for the recipe!
Sara
This is my kind of comfort food! Turned out perfectly hearty and delicious; easily, a new favorite dish!
Beth Pierce
Thanks, Sara! So glad that you enjoyed it!
Aimee Mars
I’ve been looking for a really yummy recipe and this one hits the spot. I made the beef and noodles for my family – there wasn’t a bite left!
Beth Pierce
Thanks, Aimee! So glad that they liked it!
Jupiter
I love beef and noodles – and this recipe was so yummy! Thank you for sharing.
Jasmine Martin
I haven’t had beef and noodles in forever. I am definitely going to have to make this for dinner sometime soon. It looks so tasty.
mosaic art
Such a great recipe and so easy to follow. The ultimate in comfort food. Thank you so much…
Melissa Dixon
Wow! This looks so good and I bet my whole family would love it. Great pictures by the way, so pretty!
Beth Pierce
Thanks! Enjoy~
Windy
Yum yum to comfort food! The noodles look so good
pooja
My whole family loves this juicy beef with noodles. This recipe is quite a delicious one. Thanks for sharing it!
Irena
This is the ultimate comfort food. Really does hit the spot!
Beth Pierce
I agree 100%
Rose Ann Sales
Wow! My family loved this! I added a few extra mushrooms and it was so tasty! Thanks for the great recipe.
Tweenselmom
This beef and noodles was really tasty! I added just a touch of onion powder and garlic powder.
Jennifer Prince
Ooh! My family would love this so much. I need to test this recipe out. What an easy, hearty dinner option!
Ivan Carlo Jose
That looks flavorful. This is actually one of our favorite dishes to order for taking out or delivery. It’s hard to go wrong with beef and noodles.
Beth Pierce
So true. You should make it. It is easy and delicious!