Recipe

Homestyle Easy Ground Beef Recipe

A creamy, comforting one-pan ground beef dinner with tender noodles, a cozy sauce, and crisp, cheesy edges if you want them.

By Matt Campbell

•

4.8

A cast iron skillet filled with creamy ground beef and egg noodles, topped with melted cheddar and chopped parsley on a rustic kitchen table

Jump to Recipe

If your weeknight brain is running on low battery, this is the kind of dinner that still makes you feel like you did something. We’re talking ground beef, a creamy savory sauce, and noodles that drink up all that flavor like it’s their job.

This recipe is homestyle in the best way: accessible ingredients, a single skillet, and a few small tricks that make it taste like you babysat it for hours. You’ll brown the beef for real flavor, build a quick sauce with pantry staples, then let everything simmer together until it turns into something like a creamy beef-and-noodles skillet casserole (but faster and way more fun to eat).

A wooden spoon stirring browned ground beef and onions in a skillet with steam rising And yes, you can absolutely add a little extra cheese on top and let it get those crisp edges. That’s not optional in my kitchen.

Why It Works

One skillet, big payoff: Browning the beef first builds a deep, savory base, then the sauce comes together in minutes.
Creamy without being fussy: Flour plus butter thickens the sauce so it clings to every noodle.
Brightens itself: A hit of Dijon and a tiny splash of vinegar (or extra Worcestershire) keeps the richness from tasting flat.
Flexible: Add mushrooms or spinach, or spice it up with a pinch of red pepper flakes.

Pairs Well With

Storage Tips

This skillet reheats like a champ, but creamy sauces do need a little kindness.

Refrigerator

Cool completely, then store in an airtight container for up to 4 days.

Freezer

Freeze in a freezer-safe container for up to 2 months.
Texture note: noodles can soften after freezing, and dairy sauces may separate slightly, but a good stir when reheating usually brings it back together.

Reheat tips

Stovetop: Warm over medium-low with a splash of broth or milk, stirring until creamy again.
Microwave: Add a tablespoon or two of liquid, cover loosely, and heat in 45-second bursts, stirring between.

Common Questions

Can I use ground turkey instead of ground beef?

Yes. Use the same method, but plan to add an extra teaspoon of Worcestershire and a little more salt. Turkey needs a bit more help to taste “beefy.” If you avoid Worcestershire (it often contains anchovy), swap in 1 teaspoon soy sauce or tamari plus an extra pinch of paprika.

What is the best fat percentage for the beef?

85/15 is the sweet spot. If you use 80/20, just drain more fat after browning so the sauce doesn’t get greasy. If you use very lean beef, keep a little oil in the pan so things don’t stick.

Can I make it gluten-free?

Yes. Use gluten-free noodles and swap the flour for a gluten-free all-purpose blend. Another option is to thicken the sauce with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) added at the end.

How do I keep the sauce from getting too thick?

Noodles keep absorbing sauce as they sit. When in doubt, save a splash of broth or milk and stir it in right before serving.

Can I add veggies?

Absolutely. Mushrooms sautéed with the onion are great. Spinach can be stirred in at the end. Frozen peas go in during the last 2 minutes of simmering.

What kind of cheddar works best?

Sharp cheddar gives you the most flavor, but mild works too. Freshly shredded melts the smoothest. Pre-shredded is fine in a pinch, it just won’t melt quite as creamy.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large deep skillet or sauté pan with lid (12-inch is ideal)
Wooden spoon or spatula
Chef’s knife and cutting board
Measuring cups and spoons
Box grater (if shredding cheese)

I love restaurant food, but I also love the kind of dinner that feels like a hoodie you’ve owned forever. This is that. I started making versions of this when I was trying to cook more with what I had on hand: a pound of ground beef, half a box of noodles, and a fridge that looked like it had been through something.

The first time I nailed the sauce, I remember tasting it and thinking, okay, wow. It was creamy, savory, and not bland like some “quick skillet” meals can be. Now it’s my go-to when I want comfort food that still has a little edge, especially if I take the extra couple minutes to melt cheese on top and let it crisp around the pan.

Homestyle Easy Ground Beef Recipe

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30–35 minutes

Servings 4–6

Ingredients

1 tablespoon olive oil (only if your pan is dry or your beef is very lean)
1 pound ground beef (85/15 preferred)
1 small yellow onion, finely diced
3 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste (start lighter if using salty broth or cheese)
1/2 teaspoon black pepper
1 teaspoon paprika (sweet or smoked)
1 tablespoon butter
2 tablespoons all-purpose flour
2 cups beef broth (low sodium if possible)
1 cup whole milk (or half-and-half for extra richness)
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon apple cider vinegar (optional, for brightness)
8 ounces egg noodles (about 3 to 4 cups dry)
1 cup shredded cheddar cheese, plus more for topping (optional)
2 tablespoons sour cream (optional, for extra tang and creaminess)
Chopped parsley or chives, for serving (optional)

A countertop with measured ingredients for a ground beef skillet: diced onion, garlic, broth, milk, noodles, and shredded cheddar

Instructions

Brown the beef. Heat a large deep skillet over medium-high heat. Add olive oil only if the pan looks dry or your beef is very lean, then add the ground beef. Break it up and cook until deeply browned in spots, 5 to 7 minutes. If there’s a lot of fat, spoon off most of it.
Build the base. Add onion and cook 2 to 3 minutes until softened. Add garlic, salt, pepper, and paprika. Stir for 30 seconds until fragrant.
Thicken the sauce base. Add butter and let it melt. Sprinkle flour over everything and stir constantly for 1 minute to cook off the raw flour taste.
Pour in the liquids. Slowly stir in beef broth, scraping up any browned bits. Stir in milk, Worcestershire, Dijon, and vinegar (if using). Bring to a gentle simmer. Once the milk is in, avoid a hard boil.
Cook the noodles in the sauce. Stir in egg noodles. Reduce heat to medium-low, cover, and simmer 8 to 10 minutes, stirring every couple minutes so nothing sticks or scorches, until noodles are tender and the sauce is creamy. If it looks tight, add a splash more broth or milk.
Finish with cheese. Turn heat off. Stir in cheddar until melted. For extra creaminess, stir in sour cream.
Optional crisp-cheese edges. Sprinkle a little extra cheddar over the surface. Turn heat back on to low, cover for 2 minutes to melt, then uncover and let it gently bubble 1 to 3 minutes so the edges get a little toasty. Keep it low so the sauce stays creamy, not scorched.
Serve. Taste and adjust salt and pepper. Finish with parsley or chives. Eat it while it’s hot and unapologetically comforting.

Nutrition information is estimated.

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