Beefy Egg Noodles
photo by Annacia
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4-5
ingredients
- 1 lb ground beef
- 2 onions, chopped
- 2 (4 ounce) cans mushrooms
- 1⁄4 teaspoon garlic powder
- pepper
- salt (optional)
- 1 cup beef broth
- 2 tablespoons cornstarch or 2 tablespoons gravy, thinkener
- parmesan cheese
- egg noodles
directions
- Boil water and cook egg noodles as instructed (usually 10-12 minutes).
- In a large sauce pan, brown ground beef, add onions and mushrooms.
- Season with garlic, salt, and pepper.
- Add broth.
- Simmer uncovered for 10 minutes.
- Stir in cornstarch.
- Serve over noodles.
- Sprinkle cheese on top.
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Reviews
-
Love it for speed and ease of prep but it does come out flat on flavor, I'd use any spice/herb blend that you like added about half way through cooking and some sour cream added just before serving might help. I replaced the mushrooms with peas as DH would just pick out the mushies and toss them, used a garlic clove in place of the powder. For serving I had the noodles, beef and cheese separate so that we could use as much of each as we liked.
Tweaks
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Love it for speed and ease of prep but it does come out flat on flavor, I'd use any spice/herb blend that you like added about half way through cooking and some sour cream added just before serving might help. I replaced the mushrooms with peas as DH would just pick out the mushies and toss them, used a garlic clove in place of the powder. For serving I had the noodles, beef and cheese separate so that we could use as much of each as we liked.
RECIPE SUBMITTED BY
David Hawkins
Newport Beach, California
Started washing dishes in restaurants (the Moose Lodge to be precise) at 13. Worked at a bunch of Long Island restaurants from 14 to 18, did salad prep, sous, breakfasts, line, short order and whatever role was open. Loved it, and kept cooking when I went into the Army at 18. By 22, stopped cooking for work, but still cook at home a lot. Now, I actually think I am a better cook than ever, and have even considered opening my own restaurant some day.