This Beef and Noodles Recipe is made in just one pot! It’s packed with tender beef, chewy egg noodles, and creamy sour cream.
You can’t go wrong with a cozy, hearty, stick to your ribs one pot meal. Today’s beef and noodles recipe doesn’t disappoint! It’s loaded with ultra tender beef, chewy egg noodles, and bonus: it’s loved by kids and adults alike!
Ingredients
Beef, pasta, veggies — this humble and hearty one pot meal has it all!
- All-Purpose Flour – coats the beef to promote browning, ensure moisture, and also helps to thicken the sauce.
- Paprika, Onion Powder, Garlic Powder, Parsley Flakes, Celery Seed, Salt, and Pepper – our seasoning blend which adds tons of cozy flavor.
- Boneless Beef Sirloin Steak – cut into 1/2 inch cubes for ultra tender steak in every bite!
- Unsalted Butter – used to brown the beef and add depth of flavor.
- White Wine and Beef Broth – the base for the sauce. Beef broth adds a ton of flavor while white wine adds a subtle sweetness.
- Baby Bella Mushrooms – mushrooms add delicious soft, slightly chewy texture and soak in all the flavor from the broth.
- Yellow Onion – gives the dish additional texture and adds sweet caramel-y flavor.
- Garlic – provides a subtle nutty flavor.
- Sour Cream – adds a creamy texture to the sauce and a slight tangy flavor.
- Frozen Egg Noodles – use frozen Reames Homestyle Egg Noodles for the best results! They’re thicker, chewier, and taste fresher than the dry packaged variety. They also require a different cooking/liquid amount, so I don’t recommend subbing with a dry pasta.
How to make
This beef and noodles recipe requires 30 minutes of hands-on time!
- In a large bowl, whisk together flour, paprika, onion powder, garlic powder, parsley, celery seed, salt, and pepper.
- Add in cubed beef and stir until it’s fully coated.
- Melt 4 tablespoons of butter in a large stockpot then add in beef and cook until browned.
- Remove the beef and deglaze the stockpot with white wine, scraping up any brown bits.
- Add in remaining butter and let melt then add in mushrooms, onion, and garlic and cook until the onion has softened.
- Stir in 3 cups of broth and seared beef cubes and bring to a boil then cover, reduce heat to low, and simmer for 1 hour.
- Remove the lid, stir in frozen egg noodles, and return to a high simmer over medium heat until the noodles are al denté. Stir in additional beef broth if the mixture is getting too thick.
- Remove from the heat, mix sour cream in, and let stand for 10 minutes to thicken before serving!
What beef to use
Boneless beef sirloin steak is slightly pricier than other cuts of beef, but will result in really tender beef in the final dish. You can also use round steak which is more affordable, but will be tender. If it’s in the budget, try ribeye steak. This one is the most expensive but also the most tender.
Can you use dry egg noodles?
You can use dry egg noodles, but you’ll likely need to play around with the liquid amounts. Start with 2 cups of broth, then follow the pasta package directions for cook time. Add additional broth as needed if the sauce is getting too thick. If the sauce is too thin, stir in a cornstarch slurry or serve the final dish with a slotted spoon.
How do you thicken beef and noodles?
The sauce will thicken as it sits but if you’re ready to eat and it’s still not quite thick enough, you have a couple of options:
- Let it sit. The sauce thickens over time.
- Simmer longer. This will allow some of the moisture to evaporate so the sauce can thicken. Avoid simmering too long or you’ll end up with mushy noodles.
- Add more sour cream. This will help thicken it but it may then become too tangy. Adjust the seasonings, if necessary.
- Mix in a cornstarch slurry. Whisk together 1 tablespoon cornstarch and 1-2 tablespoons cold water to form a slurry. Whisk that in, little bits at a time, and simmer until thickened to your liking.
Variations
- Add veggies. Add diced carrots, potatoes, mushrooms, peas, or peppers for some added texture, color, and nutrition.
- Make it dairy free. Use oil or a vegan butter for the butter and a vegan sour cream to replace the sour cream.
- Spice it up. Give it a kick of heat with a sprinkle of red pepper flakes or cayenne pepper.
What to serve with beef and noodles
I love to serve beef and noodles with a veggie-heavy side to round out the meal!
How to store
Leftover beef and noodles will last in an airtight container in the fridge for 3-5 days or in the freezer for 1-2 months.
To reheat, thaw in the fridge if frozen then microwave or warm on the stove with a splash of broth to thin, if necessary.
– Jennifer
Beef and Noodles
Equipment for this recipe
Ingredients
- ¼ cup all-purpose flour
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons parsley flakes
- 1 teaspoon celery seed
- 2 teaspoons salt plus more to taste, if necessary
- 1 teaspoon pepper
- 2 pounds boneless beef sirloin steak cut into 1/2 inch cubes
- 8 tablespoons unsalted butter divided
- ¼ cup white wine
- 1 (8 oz) package sliced baby bella mushrooms
- 1 yellow onion diced
- 6 cloves garlic minced
- 3-4 cups beef broth
- 1 (8 oz) container sour cream warmed plus more for topping
- 1 (12 oz) bag frozen Reames Homestyle Egg Noodles
Recipe Video
Instructions
- In a large bowl, whisk together flour, paprika, onion powder, garlic powder, parsley, celery seed, salt, and pepper.
- Add in cubed beef and stir until the beef is fully coated. Set aside.
- Melt 4 tablespoons butter in a large stockpot over medium-high heat.
- Once melted, add in beef and cook for 5 minutes, stirring regularly, or until browned.
- Remove from the stockpot and set aside in a large bowl.
- Deglaze the stockpot with 1/4 cup white wine, scraping up the brown bits as best as possible.
- Add remaining butter to the hot stockpot and allow to melt.
- Add in mushrooms, onion, and garlic, and cook for 5 minutes, or until the onion has started to softened. Continue scraping up the brown bits, it gets easier as the mushrooms release moisture.
- Stir in 3 cups broth and seared beef cubes and bring to a boil.
- Cover, reduce heat to low, and simmer for 1 hour.
- Remove lid, stir in frozen noodles, return to a high simmer over medium heat, and simmer until the noodles are al denté, about 20 minutes, stirring regularly to prevent the noodles from sticking to the bottom. As it’s cooking, stir in additional beef broth if the mixture is getting too thick.
- Remove from heat.
- Mix the sour cream into the beef and noodles.
- Let stand for 10 minutes to thicken, if necessary.
- Taste and re-season, if necessary, then serve and enjoy!
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
LOUISE