Beef and Noodles with Mushrooms

Why You’ll Love This Recipe

This recipe is a classic for a reason. The combination of juicy beef and umami-packed mushrooms makes every bite deeply satisfying. The noodles soak up all the savory flavors of the sauce, turning an ordinary meal into something special. It’s simple enough for busy nights but comforting enough to feel like a treat. Plus, it’s easy to customize with what you have on hand, and it’s a great way to use up leftover roast or stew meat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Beef chuck or stew meat, cut into bite-sized pieces
• Egg noodles
• Mushrooms (cremini or white button), sliced
• Onion, diced
• Garlic, minced
• Beef broth
• Worcestershire sauce
• Olive oil or butter
• Salt
• Black pepper
• Fresh parsley (optional, for garnish)

Directions

1. In a large pot or deep skillet, heat olive oil or butter over medium-high heat.
2. Add the beef pieces and brown on all sides. Remove and set aside.
3. In the same pot, add the diced onions and cook until soft and translucent.
4. Stir in the garlic and mushrooms, cooking until the mushrooms release their moisture and start to brown.
5. Return the beef to the pot and pour in the beef broth and Worcestershire sauce. Stir well.
6. Bring to a simmer, cover, and cook for about 1 to 1.5 hours, or until the beef is tender.
7. Add the egg noodles directly into the pot and cook according to package instructions until tender, stirring occasionally.
8. Adjust seasoning with salt and pepper to taste.
9. Garnish with fresh parsley if desired, and serve hot.

Servings and timing

This recipe serves approximately 4 to 6 people.
Prep time: 15 minutes
Cook time: 1 hour 30 minutes
Total time: 1 hour 45 minutes

Variations

• Creamy Version: Stir in a bit of sour cream or heavy cream at the end for a richer, creamier sauce.
• Add Veggies: Toss in frozen peas, carrots, or green beans during the last 10 minutes of cooking.
• Use Leftover Beef: Perfect for using up leftover pot roast or steak. Just cut it into pieces and add during the last 10 minutes of cooking.
• Slow Cooker Option: Brown the beef and mushrooms, then transfer everything to a slow cooker and cook on low for 6-8 hours.
• Spice It Up: Add a pinch of red pepper flakes for some heat.

Storage/Reheating

Let leftovers cool to room temperature before storing. Keep in an airtight container in the refrigerator for up to 4 days.
To reheat, add a splash of beef broth or water to a skillet or saucepan and heat over medium until warmed through.
You can also reheat individual portions in the microwave for 1-2 minutes, stirring halfway through.

FAQs

What type of beef is best for this recipe?

Beef chuck or stew meat works best because it becomes tender during slow cooking and adds rich flavor.

Can I use a different type of noodle?

Yes, while egg noodles are traditional, you can use other pasta like rotini, fettuccine, or even rice noodles.

Do I have to cook the noodles separately?

No, the noodles cook directly in the pot with the beef and broth, which helps absorb more flavor.

Can I make this recipe ahead of time?

Absolutely. This dish reheats well and can even taste better the next day after the flavors have melded.

Can I freeze beef and noodles with mushrooms?

Yes, though the texture of the noodles may change slightly. Store in a freezer-safe container for up to 2 months.

What kind of mushrooms should I use?

Cremini or white button mushrooms are commonly used, but you can also try baby bella or portobello for a deeper flavor.

How can I thicken the sauce?

If you want a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the pot during the last 5 minutes of cooking.

Can I use ground beef instead?

Yes, ground beef can be used for a quicker version. Brown it first, then proceed with the recipe as directed.

What herbs go well with this dish?

Parsley, thyme, or rosemary pair nicely with the beef and mushrooms.

Is this recipe gluten-free?

Not by default, but you can make it gluten-free by using gluten-free noodles and ensuring your broth and Worcestershire sauce are gluten-free.

Conclusion

Beef and Noodles with Mushrooms is a timeless comfort food that combines hearty ingredients and bold flavors in one delicious meal. It’s easy to make, highly versatile, and perfect for feeding a hungry crowd or meal prepping for the week. With just a few pantry staples, you can enjoy a cozy, satisfying dish that’s sure to become a regular in your dinner rotation.

Beef and Noodles with Mushrooms

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Beef and Noodles with Mushrooms is a hearty, one-pot comfort food featuring tender beef, savory mushrooms, and egg noodles simmered in a rich, flavorful broth. Perfect for family dinners or cozy weeknights.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 4 to 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Halal

Ingredients

• 1.5 lbs beef chuck or stew meat, cut into bite-sized pieces
• 12 oz egg noodles
• 8 oz mushrooms (cremini or white button), sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tbsp Worcestershire sauce
• 2 tbsp olive oil or butter
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper (or to taste)
• Fresh parsley, chopped (optional, for garnish)

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Instructions

1. In a large pot or deep skillet, heat olive oil or butter over medium-high heat.
2. Add the beef pieces and brown on all sides. Remove and set aside.
3. In the same pot, add the diced onions and cook until soft and translucent.
4. Stir in the garlic and mushrooms, cooking until the mushrooms release moisture and begin to brown.
5. Return the beef to the pot and pour in the beef broth and Worcestershire sauce. Stir well.
6. Bring to a simmer, cover, and cook for about 1 to 1.5 hours, or until the beef is tender.
7. Add the egg noodles directly into the pot and cook according to package instructions until tender, stirring occasionally.
8. Adjust seasoning with salt and pepper to taste.
9. Garnish with fresh parsley if desired, and serve hot.

Notes

• For a creamier version, stir in sour cream or heavy cream before serving.
• Add frozen peas, carrots, or green beans in the last 10 minutes of cooking for extra veggies.
• Use leftover pot roast or steak for a quicker version—add during the last 10 minutes of cooking.
• Slow cooker option: brown beef and mushrooms, then cook all ingredients on low for 6-8 hours.
• To thicken sauce, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) in the last 5 minutes.

Nutrition

• Serving Size: 1.5 cups
• Calories: 480
• Sugar: 3g
• Sodium: 850mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 32g
• Cholesterol: 90mg