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The Ultimate Comfort Meal Ground Beef and Noodles Made Easy

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Learn how to make delicious ground beef and noodles. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound ground beef (preferably 80/20 for flavor and juiciness)
  • 8 ounces wide egg noodles (or any pasta you have on hand)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons vegetable oil or bacon grease (Mama Lu swore by bacon grease!)
  • 2 cups beef broth (homemade or low-sodium store-bought works great)
  • 1 cup whole milk or cream (for that creamy touch)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika (optional, but adds a lovely depth)
  • 1/4 teaspoon dried thyme or oregano
  • 1 cup shredded sharp cheddar cheese (optional, but Mama Lu would have loved this)
  • Fresh parsley, chopped, for garnish

Substitution notes: If you’re watching dairy, swap out milk for almond or oat milk, though it’ll alter the creaminess a bit. Ground turkey or chicken can replace beef for a lighter version. And if you want to skip the cheese, a dollop of sour cream stirred in at the end adds a wonderful tang.

Instructions

  1. Start by heating the vegetable oil or bacon grease in a large skillet over medium-high heat. The smell of bacon grease always takes me right back to those mornings on the porch, sipping coffee while Mama Lu fried bacon for breakfast.
  2. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir occasionally so they don’t brown too quickly — you want sweetness, not bitterness.
  3. Throw in the minced garlic and sauté for another minute until fragrant. Garlic was always one of those ingredients Mama Lu said “couldn’t hurt.”
  4. Add the ground beef, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 7 to 10 minutes. Drain excess fat if you prefer a leaner dish, but don’t discard it entirely — a little fat carries flavor.
  5. Sprinkle in the salt, black pepper, smoked paprika, and dried herbs. Stir well to evenly coat the beef. This is where those simple seasonings start to sing.
  6. Pour in the beef broth and bring the mixture to a gentle boil. Once boiling, add the egg noodles, pressing them down so they’re submerged. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 8 to 10 minutes. Stir occasionally to prevent sticking.
  7. When noodles are cooked through, stir in the milk or cream. This step transforms the dish from savory to soul-soothing, just like the way Mama Lu’s cornbread soaked up Sunday pot roast gravy.
  8. If using, sprinkle the shredded cheddar cheese on top and stir until melted and creamy. This extra step is pure comfort.
  9. Taste and adjust seasoning as needed. A pinch more salt or pepper can make all the difference.
  10. Garnish with fresh parsley and serve hot. If you’re anything like me, you’ll savor each bite slowly, remembering that food is as much about memory as it is nourishment.

Find it online: https://claracooking.com/ground-beef-and-noodles/