There’s something about a warm, comforting plate of beef and noodles that feels like a hug after a long day. Whether you’re juggling school pickups, Zoom meetings, or both (at the same time, bless your multitasking heart), this Beef and Noodles recipe is your go-to comfort food recipe—because who has time to fuss with complicated dinners?
I created this dish during one of those “what-do-I-do-with-this-beef?” moments. One slow-cooker experiment later, and voilà: tender beef strips, savory mushrooms, creamy sauce, and those hearty homestyle noodles that soak up every last bit of goodness. Let’s just say this recipe earned a permanent spot in my weekly rotation—and my picky eaters actually ask for seconds.
Why You’ll Love This Beef and Noodles Recipe
- Perfect for busy nights: This is a classic “toss it in and let it go” kind of dish, especially when adapted as a slow cooker beef and noodles recipe.
- Crowd-pleasing comfort: It’s rich, creamy, and loaded with tender beef strips and earthy mushrooms—aka all the best parts of comfort food.
- Great leftovers: If there are any left. Spoiler: There probably won’t be.
Ingredients You’ll Need
Here’s what makes this homemade beef and noodles recipe absolutely swoon-worthy:
- 1 (12-ounce) package frozen homestyle egg noodles – Reames is my go-to.
- 1/2 large yellow onion – sliced thin for a mellow sweetness.
- 1 pound boneless beef sirloin steak – cut into thin strips.
- 1 teaspoon kosher salt, plus more to taste.
- 1/2 teaspoon freshly ground black pepper, plus extra for the bold.
- 3 tablespoons olive oil, divided.
- 1 (8-ounce) package baby bella mushrooms – earthy, flavorful, and perfect here.
- 4 sprigs fresh thyme – don’t skip this!
- 1 tablespoon all-purpose flour – helps thicken things up just right.
- 3/4 cup beef broth – go for low sodium so you can season to taste.
- 1/4 cup dry red wine – adds depth (optional, but recommended).
- 1 cup sour cream – makes it creamy and dreamy.
- 1 tablespoon Dijon mustard – zingy magic!
- 1 tablespoon fresh parsley – if you’re feeling fancy.
How to Make This Cozy Bowl of Beef and Noodles
1. Prep the Beef
Season your beef strips with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the beef until browned—just a few minutes. Set aside.
2. Sauté the Veggies
In the same pan, add another tablespoon of oil. Toss in the onion and mushrooms, sautéing until golden and tender (about 5–7 minutes). Add the thyme sprigs for that warm, woodsy flavor.
3. Make the Sauce
Sprinkle the flour over the veggies and stir. Cook for 1 minute, then pour in the beef broth and red wine, scraping up all those brown bits at the bottom (hello, flavor!). Let it simmer until slightly thickened—around 5 minutes.
4. Combine and Simmer
Return the beef to the pan and stir in the sour cream and Dijon mustard. Reduce the heat and let everything simmer gently. Taste and adjust seasoning if needed.
5. Cook the Noodles
Meanwhile, boil the egg noodles according to package instructions. Drain and add them to the skillet with the beef mixture. Stir to combine, top with fresh parsley if you’d like, and serve hot.
Tips for a Stress-Free Beef and Noodles Night
- Going the slow cooker route? Sear the beef and sauté your veggies first. Then toss everything (except sour cream, mustard, and noodles) into the slow cooker for 6–8 hours on low. Stir in the rest just before serving.
- No wine? No problem. Just sub an equal amount of beef broth.
- Want it extra creamy? Add a splash of heavy cream or extra sour cream at the end.
A Little Backstory (Because Every Good Dish Has One)
This dish became my secret weapon during a chaotic school year. I was knee-deep in PTA meetings, recipe testing, and trying to make weeknight dinners feel a little more special. The first time I made this, my husband had two helpings, and my kids actually paused their screens to say, “This is good, Mom.” Enough said, right?
FAQs
Can I substitute the beef?
Absolutely. Chuck roast or stew meat works great, especially for slow cooker beef and noodles. Just keep the cooking time longer for those tougher cuts.
How do I store leftovers?
Pop them in an airtight container and refrigerate for up to 4 days. Reheat gently on the stove with a splash of broth or cream to revive that saucy goodness.
Can I make this ahead?
Yes! This is one of those dishes that somehow tastes even better the next day. Make it a day ahead, and reheat when ready to serve.
More Comfort Food Favorites
Craving more easy, satisfying dinners? Don’t miss these reader favorites:
- Potato Salad with Jalapenos
- Mustard Hasselback Kielbasa Bites
- Taco Lasagna Recipe: A Mexican-Italian Fusion Delight
You deserve a dinner that’s as comforting as your favorite pair of fuzzy socks. This Beef and Noodles recipe is a warm, creamy, feel-good meal that’s simple enough for a weeknight and special enough for a Sunday supper. Whether you’re serving it to your hungry crew or just treating yourself (yes, queen!), this one’s got your back.
And if you’re feeling inspired, explore more of my cozy comfort food recipes for more weekday wins and weekend treats.
Now go make dinner magic. You’ve got this. 💛