Beef Noodle Skillet
This easy one-pan Beef Noodle Skillet features seasoned ground chuck, tender egg noodles, and a rich, creamy sauce infused with beef broth, tomato paste, and a touch of mustard. It's a comforting and quick meal, perfect for a weeknight dinner, ready in under 30 minutes from start to finish.
Equipment
- 1 Large Skillet Preferably cast iron or heavy-bottomed for even heat distribution.
- 1 Cutting Board
- 1 Chef's knife
- 1 Wooden Spoon or Spatula For crumbling meat and stirring noodles.
- 1 Measuring Utensils Cups and spoons for accurate ingredient portions.
Ingredients
Main
- 2 tablespoons salted butter
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 pound ground chuck
- Kosher salt and freshly ground black pepper
- 1 tablespoon tomato paste
- 12 ounces egg noodles
- 2 1/2 cups beef broth
- 1 tablespoon grainy mustard
- 1 teaspoon smoked paprika
- A few dashes Worcestershire sauce
- 1/3 cup sour cream
- 2 tablespoons heavy cream
- 2 tablespoons chopped fresh chives
Instructions
- Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 1 minute. Add the ground chuck and sprinkle with salt and pepper. Cook the meat, crumbling as you go, until cooked through, about 5 minutes. Add the tomato paste and cook for about 30 seconds.
- Add the noodles, broth, 1 cup hot water, the mustard, paprika and Worcestershire sauce. Give a big stir and bring to a simmer. Cover and allow everything to simmer, stirring occasionally and adding up to 1/2 cup more water if necessary, until the pasta is al dente and the sauce has thickened, about 12 minutes. Stir in the sour cream and heavy cream and cook for 1 additional minute or until the pasta is tender.
- Remove from the heat. Sprinkle over the chives and serve directly from the pan.
Notes
For optimal flavor, ensure the ground chuck is well-browned before adding other ingredients; this develops rich, savory notes. If using a leaner ground beef, you might need to add a touch more butter or oil. When simmering the noodles, stir frequently to prevent sticking to the bottom of the pan, and adjust water gradually to achieve your desired sauce consistency – it should be thick but still saucy. To prevent the sour cream from curdling, ensure the heat is very low or off when you stir it in, and warm it gently. A pinch of nutmeg can subtly enhance the creamy sauce, and a final grind of black pepper upon serving always elevates the dish.