Beef & Noodle Skillet

Overview

Total weeknight comfort food. Ground beef and egg noodles come together in a single skillet — the noodles cook right in the savory broth so there's no separate pasta pot to wash. Ready in about 30 minutes, easily doubled, and reheats well for leftovers.

Ingredients

For the Skillet

• 1.5 lbs ground beef (80/20)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 cups beef broth
• 1 tsp paprika
• Salt and freshly cracked black pepper to taste
• 8 oz wide egg noodles

To Finish

• 1/2 cup sour cream (or 1 cup shredded cheddar for a cheesy version)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

Step 1: Brown the Beef

Heat a large deep skillet over medium-high heat

• Add ground beef, onion, and garlic
• Cook 6-8 minutes, breaking up the meat, until browned and the onion softens
• Drain excess fat

Step 2: Build the Sauce

Stir in tomato paste, Worcestershire, paprika, salt, and pepper

• Cook 1 minute until the tomato paste darkens slightly (this deepens the flavor)
• Pour in the beef broth and scrape up any browned bits

Step 3: Cook the Noodles In the Pan

Add the egg noodles right into the skillet, pushing them down into the liquid

• Bring to a simmer, cover, and cook 10-12 minutes, stirring once or twice, until noodles are tender and the liquid has thickened into a sauce
• If it looks dry before the noodles are done, splash in a little more broth or water

Step 4: Finish

Remove from heat

• Swirl in the sour cream until creamy (or sprinkle in cheddar and stir until melted)
• Taste and adjust salt/pepper
• Garnish with parsley and serve immediately

Variations & Substitutions

• No sour cream? Use cream cheese, plain Greek yogurt, or go cheesy with cheddar
• No Worcestershire? Soy sauce + a pinch of sugar works
• Add veggies: Stir in a handful of frozen peas or sliced mushrooms with the broth
• Tex-Mex twist: Swap paprika for taco seasoning, finish with cheddar + a spoon of salsa
• Italian twist: Swap broth for marinara + a splash of water, finish with parmesan

Timing

• Prep: 10 minutes
• Cook: 20 minutes
• Total: 30 minutes
• Serves: 4

Make-Ahead & Storage

• Stores well in the fridge 3-4 days
• Reheat with a splash of broth or water to loosen the sauce
• Add sour cream fresh when reheating if you want it creamiest

Related Notes

• Beef Stroganoff with Dry Sherry - The richer, dressed-up cousin of this dish

Cooking Safety

Cook ground beef to 160°F, not merely until its color changes. Keep raw meat and its utensils separate from ready-to-eat foods; wash hands and clean work surfaces after handling raw meat.

Safe cooking temperatures.

Safe Handling

Refrigerate promptly in shallow containers at 40°F or below, within 2 hours of preparation (1 hour above 90°F). Use within 3-4 days. Reheat leftovers to 165°F; bring soups and sauces to a rolling boil when reheating. Thaw frozen portions in the refrigerator, not on the counter.

USDA leftover handling guidance.

Dietary Notes

Egg noodles contain eggs and wheat; Worcestershire may contain fish, and soy-sauce substitutions add soy. Check ingredient labels and cross-contact information for allergies.