Ingredients
1 pound lean ground beef
1 medium onion (chopped)
2–3 cloves garlic (minced)
2 cups uncooked egg noodles
2 cups beef broth
¼ cup flour
1 tbsp Worcestershire sauce
¼ tsp Italian seasoning
Salt & pepper (to taste)
Instructions
1. Bring a pot of water to a boil. Add the egg noodles and cook according to the package instructions until tender. Drain and set aside.
2. In a large skillet over medium heat, brown the ground beef. Add the chopped onion and cook for 3-4 minutes until the onion is soft.
3. Stir in the minced garlic, Worcestershire sauce, and Italian seasoning. Cook for another minute until fragrant.
4. Sprinkle the flour into the pan and mix well to coat the meat. Gradually pour in the beef broth, stirring constantly to avoid lumps.
5. Let the mixture simmer for about 5 minutes, stirring occasionally, until the gravy thickens.
6. Add the cooked egg noodles to the skillet. Mix everything together until well combined. Season with salt and pepper to taste and serve hot.
Notes
Use low-sodium beef broth to control salt content.
For a creamy version, stir in a splash of heavy cream or sour cream before serving.
This dish pairs well with green peas, sautéed mushrooms, or a side salad for added veggies.
Leftovers store well in the fridge for up to 3 days and can be reheated in a skillet or microwave.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 2g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg