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Quick Beef and Noodles

Quick Beef and Noodles

Quick Beef and Noodles is a weeknight warrior, delivering a comforting and flavorful meal in under 30 minutes, perfect for busy evenings. This easy recipe transforms simple ingredients into a satisfying dish that proves deliciousness doesn't require extensive time or effort.
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Prep Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef (80/20 or 90/10 recommended)
  • 1 tablespoon olive oil or vegetable oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup milk (any kind)
  • 1/4 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • to taste Salt and freshly ground black pepper
  • 8 ounces wide egg noodles (or your preferred noodle shape)
  • chopped fresh parsley, shredded cheddar cheese, sour cream (optional garnishes)

Equipment

  • Large pot
  • Large skillet or Dutch oven

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package directions until al dente. Typically, this takes about 7-9 minutes for wide egg noodles. Once cooked, drain the noodles well and set them aside.
    8 ounces wide egg noodles (or your preferred noodle shape)
  2. While the noodles are cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and break it apart with a spoon. Cook, stirring occasionally, until the beef is browned and no pink remains. Drain off any excess grease from the skillet.
    1 tablespoon olive oil or vegetable oil, 1 pound ground beef (80/20 or 90/10 recommended)
  3. Add the finely chopped onion to the skillet with the browned ground beef. Cook, stirring occasionally, until the onion is softened and translucent, about 4-5 minutes. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    1 medium onion, finely chopped, 2 cloves garlic, minced
  4. Pour the condensed cream of mushroom soup into the skillet. Add the milk, beef broth, Worcestershire sauce, and dried thyme. Stir everything together until well combined and the sauce is smooth.
    1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup milk (any kind), 1/4 cup beef broth, 1 teaspoon Worcestershire sauce, 1/2 teaspoon dried thyme
  5. Bring the sauce to a gentle simmer over medium heat. Reduce the heat to low, cover the skillet, and let it simmer for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season generously with salt and freshly ground black pepper to your taste. Remember, the soup and broth already contain salt, so taste before adding too much.
    to taste Salt and freshly ground black pepper
  6. Add the drained, al dente noodles directly to the skillet with the beef and sauce mixture. Gently toss everything together until the noodles are completely coated in the creamy sauce. If the sauce seems too thick, you can add an extra tablespoon or two of milk or beef broth to reach your desired consistency. Cook for another minute or two to ensure the noodles are heated through.
    8 ounces wide egg noodles (or your preferred noodle shape), 1/2 cup milk (any kind), 1/4 cup beef broth
  7. Serve the Quick Beef and Noodles immediately. Garnish with your favorite toppings, such as fresh chopped parsley for a pop of color and freshness, shredded cheddar cheese for an extra cheesy layer, or a dollop of sour cream for a cool, creamy contrast.
    chopped fresh parsley, shredded cheddar cheese, sour cream (optional garnishes)

Notes

This recipe is perfect for busy weeknights and can be made in under 30 minutes. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2-3 months.