Ingredients
Equipment
Method
Instructions
- First things first, get a large pot of salted water boiling. Once it's at a rolling boil, add your egg noodles and cook them according to the package directions, usually until they are al dente. Drain them and set them aside for later.
- While the noodles are cooking, place a large skillet or Dutch oven over medium-high heat. Add the ground beef and chopped onion. Cook, breaking the meat apart with a spoon, until the beef is nicely browned and the onion has softened, about 8-10 minutes. Don’t drain all the fat; leave a tablespoon or so in the pan for flavor.
- Turn the heat down to medium. Stir in the minced garlic, Worcestershire sauce, and Italian seasoning. Cook for just another minute until the garlic is fragrant. This step is quick but crucial for building flavor.
- Sprinkle the flour over the beef mixture. Stir constantly and cook for about 2 minutes. This cooks out the raw flour taste and creates a roux, which will thicken the sauce beautifully.
- Slowly pour in the beef stock, about a half cup at a time, while stirring continuously. This gradual addition is key to preventing lumps. Once all the stock is incorporated, bring the mixture to a simmer. Let it cook for 5-10 minutes, stirring occasionally, until the sauce has thickened into a lovely gravy. If it gets too thick, you can always add a splash more stock.
- Finally, add the cooked egg noodles to the skillet with the beefy gravy. Gently stir everything together until the noodles are well-coated and heated through. Season with salt and pepper to your liking. Serve hot and enjoy immediately.
Notes
Cook noodles just until al dente as they will continue to cook in the sauce. For a clump-free gravy, add the beef stock slowly while stirring constantly to incorporate the flour roux. For variations, consider using ground turkey or chicken, adding mushrooms, peas, corn, or finishing with a splash of heavy cream or sour cream.