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
Frank
My gravy also was not too thick even double the amount of corn starch. I added a couple of peperoncini’s for a little extra flavor. Turned out well. Served over egg noodles and added a side dish of asparagus.
Thanks for sharing.
Beth Pierce
My pleasure, Frank! I am glad that you liked it!
Carol Davis
Absolutely delicious!
Beth Pierce
Thank you, Carol!
Sherrie Opie
What could be substituted for the mushrooms?
Beth Pierce
Possibly zucchini.
Sasha
Wow – this was so comforting – so perfectly seasoned and cooked! The family loved it. It is hard to find something that everyone loves. Thanks for sharing the recipe!
Taelyn
I made this beef and noodles for dinner last night and it was fantastic! The ultimate comfort food! We will make again real soon.
Beth Pierce
Thanks, Taelyn! I am glad that you enjoyed it!
Madeline
Ah, this is my favorite combo. Beef and noodles… always go so well together! There are so many great ways to serve it. I really love it over white rice, but mashed potatoes and egg noodles are delicious too! Thanks for the fabulous recipe.
Beth Pierce
My pleasure, Madeline!
Kimberley
This was delicious and it was just the kind of comfort food I crave on this drizzly, cold days. I served it with your creamed spinach and the meal was a huge success.
Beth Pierce
Thanks, Kimberley!
Sandy V
I make a nearly identical recipe (except for the marjoram), usually with lean ground beef because it’s economical and also because beef is not one of my husband’s favorites (doesn’t agree with him.) As an alternative to egg noodles or mashed potatoes, I sometimes serve it over polenta, but never thought of serving it over mashed cauliflower. Thanks for the suggestion!
Beth Pierce
The pleasure is all mine! Thanks for the polenta suggestions.
Sandra barber
Made this today with egg noodles.
My husband and I thought it was great .
Will make it again. I also had no marjoram so I used oregano.
Beth Pierce
Thanks, Sandra! I am so glad that you and your husband enjoyed it.
Lenora Coenen
My family loved this I added a few more mushrooms, definitely will make again!
Beth Pierce
Thanks Lenora! So glad that your family loved it!
Josh
Could you add sour cream to the gravy to make a stroganoff type sauce?
Beth Pierce
Yes you sure can! Add about 1/2 to 2/3 cup at the very end over low heat. For best results bring the sour cream to room temperature!
Rhonda
Great flavor. I added a dullup of sour cream, just cuz I love it.
Beth Pierce
I can’t blame you there. I love it too!
Karl
My gravy was not thick enough by great flavor.
Jan. Cline
I need to make this.