Cheesy Bacon Mushroom Beef Noodle Skillet (Print version)
A creamy one-pan beef noodle skillet with crisp bacon, browned mushrooms, tender egg noodles, and melted cheddar.
# Ingredients:
For the skillet
01 -
6 slices bacon, chopped
02 -
1 lb (450 g) lean ground beef
03 -
8 oz (225 g) cremini mushrooms, sliced
04 -
1 small yellow onion, diced
05 -
3 cloves garlic, minced
06 -
1 tablespoon Worcestershire sauce
07 -
2 1/2 cups (600 ml) low-sodium beef broth
08 -
1 cup (240 ml) whole milk
09 -
8 oz (225 g) medium egg noodles
10 -
1/2 teaspoon kosher salt, plus more to taste
11 -
1/2 teaspoon black pepper
To finish
12 -
1/2 cup (120 g) sour cream
13 -
1 1/2 cups (170 g) shredded sharp cheddar cheese
14 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Place the bacon in a large deep skillet over medium heat. Cook for 6-8 minutes until crisp, then transfer to a paper towel-lined plate. Leave about 1 tablespoon of drippings in the skillet.
02 -
Add the ground beef to the skillet. Cook for 5-6 minutes, breaking it into crumbles, until browned and cooked through to 160°F. Drain excess grease if needed.
03 -
Add mushrooms and onion. Cook for 6-7 minutes until the mushrooms release their moisture and begin to brown. Stir in the garlic and Worcestershire sauce for 30 seconds.
04 -
Pour in beef broth and milk, then stir in the egg noodles, salt, and pepper. Bring to a simmer, cover, and cook for 8-10 minutes, stirring occasionally, until the noodles are tender.
05 -
Remove the skillet from the heat. Stir in sour cream and cheddar a handful at a time until melted and smooth. Add a splash of milk if the sauce is too thick.
06 -
Fold in most of the bacon and parsley. Taste for salt and pepper, then top with the remaining bacon and serve hot.
# Good to know:
01 -
Best served right away while the cheese sauce is creamy.
02 -
Reheat leftovers with a splash of milk or broth.