Beef Noodle Skillet
This easy one-pan Beef Noodle Skillet offers a hearty and comforting meal in under 30 minutes. Ground chuck is browned with onions and garlic, then simmered with egg noodles in a rich beef broth and tomato-based sauce. Finished with a touch of cream and fresh chives, it's a perfect weeknight dinner.
Equipment
- 1 Large Skillet Preferably cast iron or a heavy-bottomed pan for even heat distribution.
- 1 Wooden Spoon or Spatula For stirring and breaking up ground meat.
- 1 Chef's knife For dicing onion and mincing garlic.
- 1 Cutting Board For preparing vegetables and herbs.
- 1 Measuring Cups and Spoons
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
Achieve a rich flavor by ensuring the ground chuck is well-browned and caramelized before adding other ingredients; don't rush this step. When adding the tomato paste, cook it for the specified 30 seconds to deepen its flavor, removing its raw edge. Monitor the noodles closely during simmering; they will continue to absorb liquid and cook even after the heat is off. The goal is al dente with a creamy sauce, not mushy. When incorporating the sour cream and heavy cream, ensure the heat is low or removed from the skillet to prevent curdling, stirring until just combined and heated through. Fresh chives offer a bright finish; do not add them too early.