Beef and Noodles

With egg noodles, mushrooms, and sirloin in a rich gravy sauce, this Beef and Noodles recipe is a tried and true comforting classic! Hearty, filling, and simple to prepare, it’s great year-round.

Easy Beef and Noodles

Beef and noodles is one of those recipes that’s been around for generations. It’s filling and relatively cheap to make, plus you need only a handful of ingredients. It comes together quickly, so it’s perfect for busy weeknights and it’s hearty enough to make a complete dinner on its own.

I love to make beef and noodles in the winter months. Like beef stew, tomato soup, chicken and dumplings, and other classic recipes, it’s just the thing when you’re craving something warm and cozy for dinner.

Why You’ll Love This Recipe for Beef and Noodles

• Classic comfort food. Beef and noodles is one of those recipes “grandma used to make”. It’s savory, hearty, and filling – just like any great comfort food.
• Easy one-pan dinner. The noodles need to be boiled separately but otherwise, everything comes together in one pan. Quick and easy!
• Made with pantry staples. Besides the beef, every ingredient in this recipe is something you likely already have in your cupboard.

Ingredients Needed

This recipe is made with egg noodles, beef sirloin, and a handful of other ingredients.
(Scroll down to the recipe card below for details and measurements.)

• Egg noodles – The texture and flavor of egg noodles pair perfectly with the beef.
• Vegetable oil – Used to brown the beef.
• Beef sirloin – Cut into bite-sized pieces.
• Onion – For great flavor. Diced small.
• Mushrooms – Either cremini or white button mushrooms both work.
• Garlic – For wonderful aromatics and flavor.
• Butter – For sautéing the vegetables.
• Spices – Salt, pepper, dried oregano, season this beef and noodles recipe.
• Beef broth – Low sodium broth is recommended.
• Worcestershire sauce – Enhances the beef flavor with umami undertones.
• Cornstarch + water – For the slurry to thicken the sauce.

How to Make Beef and Noodles

Here’s an overview of how to make this classic recipe.
(Scroll down to the recipe card below for details and measurements.)

1. Cook the noodles. Cook the noodles in salted water according to package instructions.
2. Prepare beef mixture. Season the beef with salt and pepper then brown on all sides in the oil. Transfer to a bowl and cover. Add butter to the skillet then stir in the onions and mushrooms. Cook until soft then season with salt, pepper, and oregano. Add the minced garlic until fragrant, then transfer to the bowl with the beef.
3. Make the sauce. Bring the beef broth and Worcestershire sauce to a bubble. Combine the cornstarch and water in a bowl then whisk into the broth. Simmer until thickened.
4. Combine. Toss the beef-mushroom mixture and cooked noodles in the sauce. Serve immediately and enjoy!

Tips & Variations

• Switch up the beef. We prefer using sirloin for this recipe, but there are other options. Beef tenderloin, ribeye, and New York strip can be used instead. I’ve also seen a version made with lean ground beef for a cheaper option.
• Loosen the gravy. If the gravy becomes too thick, just whisk in a bit more broth to loosen it up. A little at a time to get the desired consistency.
• Use a different base. The egg noodles can be swapped for any short pasta, if preferred. Alternatively, you can serve the meat and gravy over mashed potatoes, rice, or even toast.

Proper Storage

• Fridge. Store any leftover beef and noodles in an airtight container in the fridge for up to 3 days. Freezing this dish is not recommended – the texture of the mushrooms and noodles isn’t very appetizing after being frozen and thawed.
• Reheat. Reheat in the microwave at low power or on the stovetop over low.

More Easy Beef Recipes:

• Salisbury Steak
• Mississippi Pot Roast
• French Dip Sandwiches
• Beef and Broccoli Ramen
• Shredded Beef Enchiladas

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Beef and Noodles

5 from 6 Ratings

With egg noodles, mushrooms, and sirloin in a rich gravy sauce, this Beef and Noodles recipe is a tried and true comforting classic! Hearty, filling, and simple to prepare, it’s great year-round.

Print Recipe Rate Recipe Pin Recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings: 4 to 6 people

Cook ModePrevent your screen from going dark

Ingredients

• 8 ounces dry egg noodles
• 2 tablespoons vegetable oil (or olive oil)
• 1 & 1/4 pounds beef sirloin , cut into 1 to 1 & 1/2-inch bite sized pieces
• 2 tablespoons butter
• 1 small onion , diced
• 8 ounces sliced cremini mushrooms
• 1 teaspoon coarse salt
• 1 teaspoon fresh cracked black pepper
• 1/2 teaspoon dried oregano
• 3 cloves garlic , minced
• 2 & 1/2 cups low-sodium beef broth
• 2 teaspoons Worcestershire sauce
• 2 tablespoons cornstarch
• 1/4 cup cold water
• fresh chopped parsley , for garnish

Instructions

• Set a large pot of salted water to boil and cook the noodles according to package directions al dente; drain well.
• While the noodles are cooking make the beef. Season the beef with just a touch of salt and pepper. Warm the oil in a heavy nonstick skillet or Dutch oven over medium heat. Once shimmering, brown the beef on all sides, then transfer to a large bowl, cover and keep warm.
• In the same skillet, increase the heat to medium-high and add the butter. Once melted, stir in the onions and mushrooms, sautéing until the onions are soft and the mushrooms are golden; approximately 5 minutes. Season with the salt, pepper, and oregano. Reduce the heat to low, then add in the garlic and cook until fragrant, about 20 seconds. Transfer this mixture to the bowl with the cooked beef. Cover again to keep warm.
• Add the beef broth and Worcestershire sauce to the skillet. Bring it to a gentle bubble, scraping up any brown bits from the bottom of the skillet.
• Combine the cornstarch and water until fully dissolved and smooth, then whisk into the skillet. Simmer until thickened; whisking frequently.
• Add the browned beef, mushroom mixture, and cooked noodles to the skillet with the sauce. Toss to combine and warm through.
• Serve immediately with a little bit of chopped fresh parsley.

Notes

Switch up the beef. We prefer using sirloin for this recipe, but there are other options. Beef tenderloin, ribeye, or New York strip can be used instead. I’ve also seen a version made with lean ground beef for a cheaper option.

Loosen the gravy. If the gravy becomes too thick, just whisk in a bit more broth to loosen it up. A little at a time to get the desired consistency.

Use a different base. The egg noodles can be swapped for any short pasta, if preferred. Alternatively, you can serve the meat and gravy over mashed potatoes, rice, or even toast.

Nutrition

Calories: 575kcal | Carbohydrates: 50g | Protein: 39g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 986mg | Potassium: 1224mg | Fiber: 3g | Sugar: 3g | Vitamin A: 238IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 5mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Main Course

Cuisine: American

Keyword: beef and noodles, beef and noodles recipe, recipe for beef and noodles

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