Easy Beef And Noodles Recipe

Heat oil or butter in a large skillet or Dutch oven over medium‑high heat. Season beef with salt and pepper and brown in batches, 2–3 minutes per side. Remove and set aside.
Add onions to the same pan; sauté 2–3 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
Sprinkle flour over onions and garlic; stir 1 minute. Gradually whisk in beef broth and Worcestershire sauce, scraping up brown bits.
Return beef (and juices) to the pan. Bring to a simmer, cover, and cook 20–25 minutes until beef is tender and sauce is thickened, stirring occasionally.
Meanwhile, cook egg noodles according to package directions; drain well.
Stir cooked noodles into the beef mixture until coated. Adjust seasoning with salt and pepper.
Spoon into bowls, garnish with parsley and additional black pepper, and serve hot.
Notes
Use well-marbled beef for richer flavor; slow-cook chuck or stew meat if preferred.
Dry both beef and pan surface before searing to get a good crust.
For gluten-free version, use GF flour and noodles.
Having sauce and noodles separately freeze best—combine after reheating noodles.
Enhance with veggies like peas, carrots, or mushrooms added with the beef.