Beef Noodle Skillet
This easy one-pan Beef Noodle Skillet features savory ground chuck cooked with onions and garlic, combined with egg noodles in a rich, creamy sauce. Infused with mustard, paprika, and Worcestershire, it's a hearty and comforting meal that comes together in under 30 minutes, perfect for a quick weeknight dinner.
Equipment
- 1 Large Skillet Preferably with a lid
- 1 Cutting Board
- 1 Chef's knife
- 1 Wooden Spoon or Spatula
- 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
Ensure proper browning of the ground chuck before adding liquids; this builds the foundational flavor of the dish. When adding tomato paste, cook it for a brief moment to toast it, intensifying its flavor. Monitor the liquid level while the noodles simmer; adding hot water as needed prevents the noodles from sticking and ensures they cook evenly to al dente. For a richer, creamier sauce, incorporate the sour cream and heavy cream off the heat to prevent curdling, then gently stir until just combined. Finish with fresh chives for a bright, aromatic lift that complements the savory beef.