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Per serving
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- 1
Mix the sauce
Combine the beef broth, bouillon cube, soy sauce, onion powder, garlic powder, mustard powder, and heavy cream in a large measuring cup with a spout. Stir together and set aside — having everything ready before you start makes this go real smooth.
- 2
Brown the beef
Season the ground beef with salt and pepper. Heat a deep 12-inch skillet over medium-high heat. Add the beef and the diced onion and cook for 7 to 10 minutes, breaking up the meat as it goes, until it's evenly browned and cooked through. Drain the grease and transfer the meat to a plate.
- 3
Start the pasta water
While the beef is browning, get a large pot of salted water on the stove and bring it to a boil. You'll cook the noodles in a few minutes.
- 4
Make the roux
In the same skillet you used for the beef, melt the butter over medium heat. Add the minced garlic and cook for 1 minute. Stir in the flour and cook for 1 to 2 minutes, until the raw flour smell is gone and it just starts to turn golden.
- 5
Build the gravy
Pour in the sauce mixture in small splashes, stirring continuously. Bring it to a boil, then reduce to a simmer. Stir in the cream of mushroom soup and let it simmer uncovered for about 10 minutes, letting the flavors come together.
- 6
Cook the noodles
Cook the egg noodles in your boiling salted water to al dente according to the package directions. Drain well.
- 7
Finish and serve
Reduce the heat to low. Stir the shredded cheddar into the gravy until it melts in smooth, then add the beef back to the skillet. Add the drained noodles and stir everything together. The sauce will keep thickening as it stands, so serve it right up while it's hot.
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Creamy Beef and Noodles
Created by: HomeCooking
Ingredients
- 2 1/2 cup beef broth
- 1 chicken bouillon cube
- 1 tsp soy sauce
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp mustard powder
- 1/2 tsp dried thyme
- 1/2 cup heavy cream
- 1 lb ground beef
- salt and pepper
- 1 onion
- 3 garlic cloves
- 1/2 lb egg noodles
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 10 1/2 oz cream of mushroom soup
- 2 cup cheddar cheese
Instructions
- Mix the sauceCombine the beef broth, bouillon cube, soy sauce, onion powder, garlic powder, mustard powder, and heavy cream in a large measuring cup with a spout. Stir together and set aside — having everything ready before you start makes this go real smooth.
- Brown the beefSeason the ground beef with salt and pepper. Heat a deep 12-inch skillet over medium-high heat. Add the beef and the diced onion and cook for 7 to 10 minutes, breaking up the meat as it goes, until it's evenly browned and cooked through. Drain the grease and transfer the meat to a plate.
- Start the pasta waterWhile the beef is browning, get a large pot of salted water on the stove and bring it to a boil. You'll cook the noodles in a few minutes.
- Make the rouxIn the same skillet you used for the beef, melt the butter over medium heat. Add the minced garlic and cook for 1 minute. Stir in the flour and cook for 1 to 2 minutes, until the raw flour smell is gone and it just starts to turn golden.
- Build the gravyPour in the sauce mixture in small splashes, stirring continuously. Bring it to a boil, then reduce to a simmer. Stir in the cream of mushroom soup and let it simmer uncovered for about 10 minutes, letting the flavors come together.
- Cook the noodlesCook the egg noodles in your boiling salted water to al dente according to the package directions. Drain well.
- Finish and serveReduce the heat to low. Stir the shredded cheddar into the gravy until it melts in smooth, then add the beef back to the skillet. Add the drained noodles and stir everything together. The sauce will keep thickening as it stands, so serve it right up while it's hot.