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One Pan Savory Beef and Mushroom Noodles

One Pan Savory Beef and Mushroom Noodles

40 MIN

What happens when old school Hamburger Helper meets real food? THIS simple ten-ingredient, one pan Savory Beef and Mushroom Noodles dish made with ingredients you trust a bit more. No MSG, yellow #5, partially hydrogenated soybean oil, corn syrup…

Pass the 'shrooms

In addition to hearty greens, I’m always looking to add more mushrooms into our weeknight meal mix. What mushrooms lack in appearance they make up for in nutrition – most notably by way of their antioxidants which may be protective against certain cancers and support heart and immune health.

Because the sliced cremini mushrooms seem to “melt” right in with the noodles and beef, this recipe is almost always kid-approved in my house.

  • 1 lb lean ground beef
  • 1/2 lg onion, chopped
  • 1 lb cremini mushrooms, sliced
  • 1 tsp dried thyme
  • 1 Tbsp minced garlic
  • 1/4 cup dry red wine
  • 2-3 cups beef stock
  • 6 oz uncooked wide whole wheat egg noodles (Recommend: Hodgson Mill)
  • 1 Tbsp butter
  • 1/4 cup chopped fresh parsley
  • Optional: Dijon mustard and sour cream or Greek yogurt (see Note)

In a large sauté pan, brown beef over medium heat, breaking up with the back of a wooden spoon. After about 5 minutes, add the onion and mushrooms and saute for 5 minutes more, or until mushrooms reduce by half. Add thyme and garlic and cook 1 minute.

Deglaze pan with red wine, scraping up the brown bits on the bottom/sides of the pan with a wooden spoon. Add 2 cups of stock and bring to a simmer. Check for seasoning and add salt and pepper to taste.

Add uncooked egg noodles to pan and stir well to combine. Once stock returns to a simmer, cover and continue to cook for 7-8 minutes (stirring every 2 minutes to prevent noodles from sticking to bottom of pan). Add additional stock, 1/4 cup at a time, if mixture seems too dry.

After pasta is tender, check once more for seasoning, then fold in butter and parsley.

Note: For a stroganoff spin, stir in 1-2 teaspoons Dijon mustard and 3-4 tablespoons Greek yogurt, sour cream or whole milk kefir at the end.

Meal Prep Tips

The onion and mushrooms can be prepped up to 3 days in advance. Keep them in the fridge tightly covered.

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