The Best Creamy One Pot Beef and Noodles
The Best Creamy One Pot Beef and Noodles
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups beef broth
- 8 ounces egg noodles, wide
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 4 ounces cream cheese, softened, cut into cubes
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes.
⏱️ 7 min
- 2
Drain any excess grease from the pot. Add the diced yellow onion and cook until softened, about 3-4 minutes.
⏱️ 4 min
- 3
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min
- 4
Sprinkle the all-purpose flour over the beef and onion mixture. Stir well and cook for 1 minute, allowing the flour to cook out.
⏱️ 1 min
- 5
Gradually pour in the beef broth, stirring constantly to prevent lumps. Add the egg noodles, Worcestershire sauce, Dijon mustard, dried thyme, salt, and black pepper. Stir to combine.
⏱️ 3 min
- 6
Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the noodles are tender, stirring occasionally to prevent sticking.
⏱️ 12 min
- 7
Remove the pot from the heat. Stir in the softened cream cheese cubes until fully melted and the sauce is creamy and smooth.
⏱️ 3 min
- 8
Taste and adjust seasoning as needed. Garnish with fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
The Best Creamy One Pot Beef and Noodles
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups beef broth
- 8 ounces egg noodles, wide
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 4 ounces cream cheese, softened, cut into cubes
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes.
⏱️ 7 min - 2
Drain any excess grease from the pot. Add the diced yellow onion and cook until softened, about 3-4 minutes.
⏱️ 4 min - 3
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min - 4
Sprinkle the all-purpose flour over the beef and onion mixture. Stir well and cook for 1 minute, allowing the flour to cook out.
⏱️ 1 min - 5
Gradually pour in the beef broth, stirring constantly to prevent lumps. Add the egg noodles, Worcestershire sauce, Dijon mustard, dried thyme, salt, and black pepper. Stir to combine.
⏱️ 3 min - 6
Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the noodles are tender, stirring occasionally to prevent sticking.
⏱️ 12 min - 7
Remove the pot from the heat. Stir in the softened cream cheese cubes until fully melted and the sauce is creamy and smooth.
⏱️ 3 min - 8
Taste and adjust seasoning as needed. Garnish with fresh chopped parsley before serving.
⏱️ 2 min