INGREDIENTS
2 cups uncooked egg noodles
1 lb lean ground beef
1 small yellow onion, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
2 cups beef broth
1/2 cup heavy cream (optional) Kosher salt and freshly ground black pepper, to taste
PREPARATION
Bring a large pot of salted water to a boil and cook noodles according to package directions. Drain and set aside. Meanwhile, add ground beef to a skillet over medium-high heat and cook, breaking up the meat as it browns, until the meat is partially cooked. Add onion and cook until soft and beef is no longer pink. Reduce heat to medium and add garlic, Worcestershire sauce, and thyme. Cook 1 minute. Stir in flour and cook 1 minute more. Stir in beef broth, scraping up any browned bits from the bottom of the pan. Let simmer until the gravy thickens, 5-10 minutes. If the mixture gets too thick, thin with water or more broth. If desired, stir in heavy cream for a creamy finish. Season to taste with salt and pepper. Add drained noodles and toss to combine. Enjoy!
