Boil a salted pot of water for the egg noodles and cook according to package directions.
Meanwhile, add the ground beef and onion to a skillet. Cook over medium-high heat, breaking the meat up as you go along, until it’s nicely browned (about 10 minutes). Don’t drain the fat unless you’re not using lean ground beef (then drain a bit but still leave at least a couple tablespoons of it in the pan).
Reduce the heat to medium and stir in the garlic, Worcestershire sauce, and Italian seasoning, and cook for 1 minute.
Stir in the flour and cook for another 1-2 minutes, stirring often (this cooks the raw flour taste out).
Gradually pour in the beef broth while stirring until the flour has dissolved and scraping any stuck-on bits from the bottom of the pan.
Continue cooking for another 5-10 minutes (stir occasionally) or until the gravy has thickened to your liking. If it gets too thick, add in a splash more beef broth.
Drain the cooked egg noodles, add them to the skillet, and toss with the beef mixture. Season with salt & pepper if needed and serve immediately.
Notes
This dish is designed to be a very simple, inexpensive, quick, and kid-friendly recipe that uses everyday (mostly pantry) ingredients, and so it’s very easy to jazz it up if you’re looking for something more than the base recipe. Readers have added veggies in (try mushrooms or green peppers), upped the herbs and seasonings, stirred in some sour cream or cream cheese at the end, and even added a splash of wine.
Nutrition
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