Go Back
one ordinary shallow bowl of short thick pale homestyle egg noodles, browned ground-beef crumbles and finely diced orange carrot and pale celery in a light brown beef sauce, with no sour cream, mushrooms, cheese or garnish
Rachel Kim

Beef and Noodles

Beef and noodles can be a quick hamburger supper without pretending to be a long-braised pot roast. This version uses frozen thick egg noodles, which need a longer covered simmer than the dry ribbons in stroganoff. Finely diced carrot and celery cook into a plain beef broth, and a little butter finishes the sauce without sour cream, mushrooms or cheese. Check the center of a noodle before calling it done; these thick pieces can look soft outside while still tasting floury inside. Keep the pan at a steady gentle simmer and add the reserved broth if the noodles have more cooking to do than the remaining liquid allows.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb 90% lean ground beef
  • 1 small onion finely diced
  • 1 small carrot finely diced
  • 1 celery stalk finely diced
  • 1 garlic clove minced
  • 4 cups low-sodium beef broth
  • 12 oz frozen homestyle thick egg noodles
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1/4 tsp dried thyme
  • 1/2 cup additional low-sodium beef broth reserved as needed
  • 1 tbsp unsalted butter

Method
 

  1. Brown beef, onion, carrot and celery in a deep 12-inch 5-quart saute pan over medium-high heat for 9 minutes, breaking up the meat and cooking to 160°F. Drain excess fat.
  2. Add garlic for 30 seconds, then the 4 cups broth, salt, pepper and thyme. Bring to a boil.
  3. Stir in frozen noodles, separate any clumps as they thaw and return to a gentle simmer. Cover loosely and cook for 22 to 28 minutes, stirring every 4 minutes until the thick centers are tender; follow a longer package time if needed.
  4. Add reserved broth a little at a time if the pan tightens before the noodles are done. If excess broth remains after they are tender, simmer uncovered for 2 to 3 minutes until lightly saucy.
  5. Remove from heat, stir in butter and rest for 2 minutes before serving.