Today’s beef and noodles recipe makes fork-tender beef with hearty mushrooms, smothered in a luxury red wine sauce and served over a bed of noodles or pasta. The thick sauce evenly coats the pasta, delivering wonderful flavors with every bite.
It’s a hearty, satisfying meal for a busy weeknight dinner or a large weekend gathering when you don’t have hours to spend prepping.
Is Our Beef and Noodles Recipe Healthy?
Made from scratch with nutritionally measured ingredients, yes, our beef and noodles recipe is healthy.
To be precise, each serving contains 502 calories — which is relatively low for a main dish. This allows you to add a salad and juice drink to the meal for an extra healthy dose of vitamins and minerals.
Besides that, the dish is an excellent source of protein, 44g each serving — up to 88% of the recommended daily intake. Protein-rich foods can help you stay satiated for longer, while also supporting weight loss.
With only 568 mg sodium and 3.4 g saturated fat per serving, our beef and noodles recipe aligns with the USDA’s Dietary Guideline while still turning out savory and creamy. In other words, this recipe is one of the healthiest versions you can find on the internet.
Pasta vs. Noodles
Pasta and noodles are both delicious and rich sources of carbohydrates. However, there are some key differences between these two everyday pantry items.
Shape: Noodles can exist in various shapes but are mostly found in the thin rope form. On the other hand, pasta occurs in many shapes with specific names: spaghetti and macaroni for a thin rod shape, lasagna for a sheet, or fusilli for swirls.
Ingredients: Noodles are classified by the main ingredient used to make them. According to this definition, we have rice noodles, potatoes noodles, acorn noodles, etc. Pasta is predominantly of 2 types: fresh and dried.
Dried pasta is made without eggs, resulting in an extended storage time – for up to 2 years. Fresh pasta with egg included can only be kept in the refrigerator for a couple of days.
Differing in shapes, sizes, and ingredients, pasta and noodles have distinctive uses in the culinary world, but are still often used interchangeably in most of the recipes.
What Types of Beef to Use
In our experience, you don’t need to spend more money on an expensive beef cut since the chuck will cook nicely in the red wine gravy. Lean meat like sirloin is also a great alternative, especially once cut into bite-sized chunks. Remember – meals like this are best when each bite is consistent.
Main Ingredients for Beef and Noodles
- Beef: Tender and juicy once cooked, any cuts that say chuck, including chuck roast, chuck shoulder, or chuck eye-roast will work in this recipe as long as you cut them into small, similar-sized pieces and remove the fat.
- Vegetables: The great thing about our beef and noodles recipe is that it can be easily customized with any vegetables you have in the fridge. You can try to combine different types in the pot to suit your taste buds. With veggies, the more the merrier!
- Seasoning: Salt and pepper are the classic seasonings for beef, while thyme and mustard add another layer of flavor to the sauce. If thyme isn’t your favorite, you can swap out rosemary, oregano, or even bay leaves.
- Noodles: Either regular egg noodles or pasta noodles can be used in this recipe. If you have extra time, homemade noodles are a great bonus.
How to Make Beef and Noodles
You can find the complete ingredient list and detailed instructions in the recipe card below, but here is a summary of how we made the beef and noodles:
Sear the onion and garlic.
Stir fry the mushrooms.
Cook and season the beef.
Add the flour.
Pour the red wine.
Add the green peas and chicken broth.
Simmer to thicken the sauce.
Garnish with parsley. Serve over noodles.
Storing and Reheating
Storing: This recipe can be easily frozen, so feel free to double the recipe for later-use leftovers. You should keep the beef and noodles separate to prevent the noodles from absorbing the sauce, and turning out mushy and unappealing.
Refrigerated beef and noodles can last for 3 – 5 days and the frozen dish can be kept for up to 3 months.
Reheating: We recommend reheating the dish in a covered pot on the stovetop or in a microwave at a medium-low power level. Also, stir midway to ensure the whole dish is warmed through nicely.
What to Serve With Beef and Noodles
Our beef and noodles dish is made with tender meat and juicy vegetables covered in a silky gravy. The dish is delicious and also heavenly rich. You will want a healthy vegetable side dish to balance out the flavors and transform your beef and noodles into an unforgettable meal.
| Recipes | Course | Calories | Saturated fat | Sodium |
|---|---|---|---|---|
| Beef And Noodles | Main Dish | 502 | 3.4 g | 569 mg |
| Greek Salad | Side Dish | 173 | 3.0 g | 275 mg |
| Cucumber And Lemon Juice | Beverage | 71 | 0.1 g | 5 mg |
| Total | 746 | 6.5 g | 849 mg | |
Our Greek salad is a light side dish with lettuce, tomatoes, onions, feta cheese and an olive oil dressing. Sweet and tangy, the salad offsets the meaty flavors of the main dish and provides the meal with a nice pop of color.
To complete the taste experience, we’ve paired our cucumber and lime juice for a refreshing contrast to the savory beef and noodles. The drink is simple, lip-smacking, and also adds nutrition to the meal.
Beef and Noodles Recipe
Ingredients
- 24 oz beef chuck sliced
- 1 1/2 tbsp olive oil
- 4 oz onion chopped
- 1 tbsp garlic chopped
- 6 oz mushrooms sliced
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1 tsp paprika
- 2 tsp brown gravy mix
- 1 tsp traditional Dijon mustard
- 1 tsp thyme
- 1 tsp lemon juice
- 2 1/2 tbsp all-purpose flour
- 1 fl oz red wine
- 3 oz frozen green peas
- 2 cups unsalted chicken broth
- 2 tbsp parsley chopped
- 14 oz cooked pasta
Instructions
- Heat 1 1/2 tbsp olive oil in a large skillet over medium heat. Add 4 oz onion and 1 tbsp garlic and stir fry until fragrant, 1 minute.
- Stir in 6 oz mushrooms and cook for another 3 minutes or until they’re browned.
- Add 24 oz beef chuck and stir to combine. Season with 1/2 tsp salt, 1/2 tsp ground pepper, 1 tsp paprika, 2 tsp gravy mix, 1 tsp mustard, 1 tsp thyme, and 1 tsp lemon juice. Stir fry the mixture for 1 minute.
- Add 2 1/2 tbsp flour and stir to combine.
- Pour 1 fl oz red wine into the skillet and stir for 1 minute.
- Add 3 oz green peas and 2 cups chicken broth and heat to boiling.
- Reduce the heat to low – medium and simmer for 15 minutes.
- Remove from the heat. Garnish with 2 tbsp chopped parsley. Serve hot over cooked pasta.
Nutrition
Comments/ Reviews