Creamy Beef-Noodle Combo
Submitted by Chesswise
Lean ground beef simmers with mushrooms, celery, bell pepper, and egg noodles in a velvety cream of mushroom sauce. One skillet, one hour, and dinner is handled.
YIELD
5 servingsPREP
25 minCOOK
35 minREADY
60 minThis is the kind of one-skillet supper that Midwestern grandmothers have been quietly perfecting since the invention of canned cream of mushroom soup. And honestly? They nailed it.
Lean ground beef and chopped onion get browned, then everything else goes straight into the pan: mushroom pieces, sliced celery, green pepper, pimentos for a little color, and dry egg noodles that cook right in the sauce.
The cream of mushroom soup and milk come together into a rich, clingy coating that makes every forkful satisfying. A splash of Worcestershire adds that savory depth you can taste but can’t quite name.
Chef Tips
- Don’t pre-cook the noodles. They absorb all that mushroom-beef flavor as they simmer in the skillet.
- Keep the heat low and the lid on so the noodles cook evenly without scorching the bottom.
- Add water a tablespoon at a time if the sauce gets too thick before the noodles are tender.
- Swap canned mushrooms for fresh sliced creminis if you want a meatier mushroom bite.
Ingredients
Directions
Cook and stir the meat and onion in a large skillet until the meat is brown.
Drain off the excess fat. Stir in the undrained mushroom pieces and the remaining ingredients.
Heat to boiling then reduce the heat and simmer, covered, stirring occasionally, until the noodles are tender, about 25 minutes.
A small amount of water can be added if necessary.
Serve hot.
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