Beef & Noodles

What You’ll Need:

Beef & Gravy:

• 1 lb grass-fed ground beef

• 1 medium onion, chopped

• 2–3 cloves garlic, minced

• 1 tbsp Worcestershire sauce

• ¼ tsp Italian seasoning

• ¼ cup all-purpose flour

• 2 cups beef broth

• Salt & black pepper, to taste

• 1–2 tbsp cooking oil 

Noodles:

• 2 cups uncooked egg noodles, or enough to serve 4

• Salt (for boiling water) 

Optional Add-Ins & Toppings:

• Frozen mixed veggies (peas, carrots)

• Fresh spinach

• Mushrooms or green peppers

• Grated Parmesan

• Fresh parsley/Basil

Let’s Cook:

1. Cook the Noodles:

Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until tender. Drain and set aside. 

2. Brown the Beef & Aromatics:

In a large skillet over medium-high heat, add the ground beef and chopped onion. Cook, breaking up the beef with a spoon, until browned and cooked through (~10 minutes). If there’s excess fat and you’re using non-lean beef, drain a bit but leave about 2 tbsp fat for flavor. Stir in the minced garlic, Worcestershire sauce, and Italian seasoning. Cook 1 minute more until fragrant. 

3. Make the Gravy:

Sprinkle the flour evenly over the beef mixture and stir to coat. Cook 1–2 minutes to remove the raw flour taste. 

Gradually pour in the beef broth while stirring constantly, scraping up any browned bits from the bottom of the skillet. Simmer 5–10 minutes until the gravy thickens and becomes rich and glossy. If it gets too thick, add a splash more broth. 

4. Combine with Noodles:

Add the drained egg noodles back into the skillet and toss gently until noodles are coated in the gravy and heated through. Season with salt and black pepper to taste. 

5. Serve:

Divide between bowls and enjoy hot. Garnish if desired with grated Parmesan or fresh parsley, or stir in quick-cooking add-ins like spinach or peas for color and extra nutrition.