Beef & Tomato Skillet with Egg Noodles
Ingredients
- 1 poundground beef
- ·yellow onion
- ·garlic
- 14½ ouncecanned crushed tomatoes
- 8 ounceegg noodles
- 1 cupbeef broth
- 2 tablespoonolive oil
- ·salt
- ·black pepper
- 1 teaspoondried oregano
- 1 tablespoonWorcestershire sauce
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Add the ground beef and cook, breaking it apart with a spoon, until browned and no pink remains, about 5–7 minutes. Drain off excess fat if needed.
- 03
Stir in the minced garlic and cook for 30 seconds until fragrant.
- 04
Add the crushed tomatoes, beef broth, Worcestershire sauce, and dried oregano. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer.
- 05
Meanwhile, bring a separate pot of salted water to a boil and cook the egg noodles according to package directions. Drain and set aside.
- 06
Simmer the beef mixture for 5–8 minutes to let flavors meld. Taste and adjust seasoning as needed.
- 07
Divide noodles among bowls and top with the beef and tomato sauce.
Spice Tips
For a deeper, savory note, add 1/2 teaspoon smoked paprika with the oregano. If you like heat, stir in a pinch of red pepper flakes or 1/4 teaspoon cayenne. A squeeze of fresh lemon juice at the end brightens the tomato flavor.
Leftovers keep well in the fridge for up to 3 days and taste even better the next day as flavors deepen. You can substitute small pasta shapes (ditalini, shells) for egg noodles if you prefer.