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Can You Freeze Beef Rice Noodles

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Beef and Noodles

A quick and delicious no canned soup Beef and Noodles recipe with onions, garlic, and white button mushrooms all in an easy to make gravy made right in the same pan. This is a tried and true family favorite dish made in less than 35 minutes.

I love to serve this recipe over egg noodles. rice, mashed potatoes, or even Creamy Mashed Cauliflower for a low carb alternative. For an over the top meal serve with Homemade Biscuits and soft creamy butter.

Beef with mushrooms and gravy over noodles.

How to make Beef and Noodles

Start by heating the vegetable oil in a large skillet or Dutch oven over medium high heat. Brown the beef on both sides. Remove the beef from the skillet and plate covering to keep warm. Now melt the butter in the skillet. Then add the onions and mushrooms cooking until the onions are soft and the mushrooms are golden brown. Now reduce the heat to low and add the garlic, marjoram, and thyme cooking for a minute while stirring. Then plate the mushrooms, onions, and spices covering to keep warm.

Meanwhile boil the noodles according to package directions and drain well. Now add the beef broth and Worcestershire sauce to the skillet. Bring it to a low boil while scraping the bottom of the skillet to get all those brown bits up. Now mix the cornstarch with a little bit of cold water and whisk into the skillet. Simmer until thickened whisking frequently.

Then add the beef and mushroom mixture back to the skillet for a couple of minutes to warm everything back up. Serve over the cooked egg noodles and sprinkle with chopped fresh parsley. The full recipe is at the bottom of the post.

Skillet browned beef with browned mushrooms and caramelized onions.

Recipe notes and helpful tips

  • Use a lean tender cut of beef like tenderloin, petite shoulder, ribeye, or strip. For a more frugal use choice beef stew, chuck roast, ground beef or ground turkey.
  • If the gravy becomes too thick simply whisk in a little more beef broth until desired consistency. Remember the key is a little at a time.
  • Use white button or cremini mushrooms.
  • If more vegetables are desired add peas, carrots, broccoli, or green beans.
  • Scrap to get those delicious brown bits of flavor off the skillet and into the gravy.
  • Serve over egg noodles, rice, mashed potatoes, or even toast.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at a reduced power or on the stovetop on low.
  • Freeze up to 3 months in a freezer safe container. Thaw in the fridge overnight and reheat in the microwave at a reduced power or on the stovetop on low.
Beef tips with mushrooms in an easy pan gravy.

How to make this in a slow cooker

Start by browning the beef in a skillet with a little oil. After browning transfer to a crock pot. Then in the same skillet cook the onions and mushrooms. In the last minute of cooking add the garlic, marjoram, and thyme cooking for about 1 minute. Then transfer the veggies over to the crock pot. Now add the Worcestershire sauce and beef broth. Cover and cook on low for about 3 hours.

Then turn the crock pot to high. Mix the cornstarch with an equal amount of water and stir into the crock pot. Cover and cook until the liquid thickens. Meanwhile boil your noodles according to package instructions and drain well.

You can also add the noodles at the same time as the cornstarch and cover and cook with the beef. They must be submerged in the broth. If necessary add a little more broth. I personally like the noodles cooked separately with this recipe.

Tender beef with mushrooms and gravy over egg noodles.

What to serve with Beef and Noodles

  • Garden salad
  • Fresh rolls
  • Biscuits
  • Southern Green Beans
  • Asparagus
  • Oven Roasted Corn
  • Creamed Spinach

More comfort food recipes you will love!

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Beef and Noodles

Beef and Noodles

Make this easy homemade Beef and Noodles recipe with mushrooms, onions, garlic, and gravy.  This no canned soup recipe is done from start to finish in less than 35 minutes

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: main meal beef
  • Method: stovetop
  • Cuisine: American
  • 2 tablespoons vegetable oil
  • 1 ¼ lbs. beef steak cut in bite size pieces (see notes)
  • 2 tablespoons butter
  • 1 medium onion chopped
  • 16 ounces white button mushrooms halved
  • 3 cloves garlic minced
  • ½ teaspoon marjoram
  • ½ teaspoon dried thyme leaves
  • 8 ounces egg noodles
  • 2 ½ cups low sodium beef broth
  • 2 teaspoons Worcestershire sauce
  • 2 ½ tablespoons cornstarch
  • Salt and pepper to taste
  • 1 teaspoon chopped fresh parsley
  1. Heat vegetable oil in a heavy skillet or Dutch oven over medium heat. Brown the beef on both sides. Remove the beef from the skillet and plate.  Cover to keep warm.
  2. Melt the butter in the skillet over medium high heat. Add the onions and mushrooms cooking until the onions are soft and the mushrooms are golden brown; approximately 7-8 minutes. Reduce the heat to low. Add the garlic, marjoram, thyme cooking for 1 minute while stirring. Plate the mushrooms, onions, and spices.  Cover to keep warm.
  3. Meanwhile boil the noodles according to package directions and drain well.
  4. Add the beef broth and Worcestershire sauce to the skillet. Bring it to a low boil while scraping the bottom of the skillet to get all those brown bits. Mix the cornstarch with 1/4 cup cold water and whisk into the skillet. Simmer until thickened; whisking frequently.
  5. Add the beef and mushroom mixture back to the skillet warming for 2-3 minutes. Season with salt and pepper to taste.  Serve over the cooked egg noodles and sprinkle with chopped fresh parsley.

Notes

  • Use a lean tender cut of beef like tenderloin, petite shoulder, ribeye, or strip. For a more frugal choice use ground beef or ground turkey.
  • If the gravy becomes to thick simply whisk in a little more beef broth until desired consistency. Remember the key is a little at a time.
  • Use white button or cremini mushrooms.
  • Scrap to get those delicious brown bits of flavor off the skillet and into the gravy.
  • Serve over egg noodles, rice, mashed potatoes, or even toast.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at a reduced power or on the stovetop on low.
  • I do not recommend freezing this as the texture of mushrooms changes after being frozen.

Keywords: how to make beef and noodles, crock pot beef and noodles, beef noodle casserole

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Source: https://www.smalltownwoman.com/beef-and-noodles/