Beef & Noodles with Caramelized Onions and Thyme
Ingredients
- 1 poundground beef
- 12 ouncesegg noodles
- 2 mediumyellow onion
- 3 clovesgarlic
- 2 cupsbeef broth
- 2 tablespoonstomato paste
- 2 teaspoonsfresh thyme (or 1/2 teaspoon dried)
- 2 tablespoonsolive oil
- ·salt
- ·black pepper
- 1 tablespoonbutter
Prep
- 01
Slice 2 medium yellow onions into thin half-moons.
- 02
Mince 3 cloves garlic.
Method
- 01
Bring a large pot of salted water to a boil. Add egg noodles and cook until al dente, about 6 minutes. Drain, toss lightly with a touch of oil, and set aside.
- 02
While noodles cook, warm 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 5 minutes. Season with salt and pepper. Transfer beef to a plate.
- 03
In the same skillet, add the remaining 1 tablespoon oil. Add onions and cook, stirring occasionally, until deeply caramelized and golden brown, about 10 minutes. Stir in garlic and cook for 1 minute until fragrant.
- 04
Stir in tomato paste and cook for 1 minute. Pour in beef broth, scraping up any browned bits from the bottom of the pan. Return beef to the skillet along with fresh thyme. Simmer uncovered for 5 minutes.
- 05
Add cooked noodles to the beef mixture and stir gently to combine. Cook for 1–2 minutes until heated through. Finish with 1 tablespoon butter, stirring until melted. Taste and adjust seasoning. Serve hot.
Spice Tips
For earthiness and depth, add 1/4 teaspoon smoked paprika or a pinch of cayenne when you stir in the tomato paste. A dash of Worcestershire sauce brightens the savory notes. Fresh parsley stirred in at the end adds herbaceous lift.
For deeper flavor, use a mix of beef broth and red wine (1 1/2 cups broth, 1/2 cup wine). Leftovers reheat beautifully on the stovetop with a splash of water.