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Beef Noodle Skillet

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  • Level: Easy
  • Total: 30 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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2 tablespoons salted butter

1 yellow onion, diced 

3 cloves garlic, minced 

1 pound ground chuck 

Kosher salt and freshly ground black pepper 

1 tablespoon tomato paste 

12 ounces egg noodles 

2 1/2 cups beef broth 

1 tablespoon grainy mustard 

1 teaspoon smoked paprika 

A few dashes Worcestershire sauce 

1/3 cup sour cream 

2 tablespoons heavy cream 

2 tablespoons chopped fresh chives 


  1. Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 1 minute. Add the ground chuck and sprinkle with salt and pepper. Cook the meat, crumbling as you go, until cooked through, about 5 minutes. Add the tomato paste and cook for about 30 seconds.
  2. Add the noodles, broth, 1 cup hot water, the mustard, paprika and Worcestershire sauce. Give a big stir and bring to a simmer. Cover and allow everything to simmer, stirring occasionally and adding up to 1/2 cup more water if necessary, until the pasta is al dente and the sauce has thickened, about 12 minutes. Stir in the sour cream and heavy cream and cook for 1 additional minute or until the pasta is tender.
  3. Remove from the heat. Sprinkle over the chives and serve directly from the pan.