Beef and Noodles

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

Pork Stew

Biscuits and Gravy Casserole

Cowboy Casserole

Pizza Burgers

Cheeseburger Casserole

Shrimp Alfredo

Crock Pot Meatballs

Beef and Noodles

Make this easy homemade Beef and Noodles recipe with mushrooms, onions, garlic, and gravy.  This no canned soup recipe is done from start to finish in less than 35 minutes

4.97 from 31 votes

Print Pin Rate

Course: main meal beef

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Servings: 4 servings

Calories: 693kcal

Author: Beth Pierce

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

Calories: 693kcal | Carbohydrates: 53g | Protein: 43g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 149mg | Sodium: 452mg | Potassium: 1256mg | Fiber: 4g | Sugar: 5g | Vitamin A: 249IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 4mg

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