Description
A hearty, budget-friendly one-pan meal combining juicy 80/20 ground chuck patties with creamy onion gravy and egg noodles, baked to perfection for maximum flavor with minimal cleanup.
Ingredients
Scale
- 1.5 lbs 80/20 ground chuck
- 1 large egg, room temperature
- 1/2 cup plain dry breadcrumbs
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp Worcestershire sauce
- Salt and black pepper to taste
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups low-sodium beef broth
- 1/2 cup heavy cream or half-and-half
- 1 tsp Dijon mustard
- 8 oz wide egg noodles
- 1 cup shredded sharp cheddar cheese
- 1 tbsp dried parsley
- 1 tbsp oil (optional, for browning)
Instructions
- Preheat oven to 375°F (190°C). If boiling noodles separately, cook egg noodles in salted water until al dente, then drain and set aside.
- In a mixing bowl, combine ground chuck, egg, breadcrumbs, onion powder, garlic powder, Worcestershire sauce, salt, and pepper. Mix gently and form into 4-6 patties about 1/2 inch thick.
- Heat a 12-inch oven-safe skillet over medium-high heat. Brown patties for 3-4 minutes per side until deeply browned. Remove patties and set aside, leaving drippings in the pan.
- Reduce heat to medium. Add diced onion to the skillet and cook for 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Sprinkle flour over the onions and garlic, stirring constantly for 1-2 minutes to create a roux.
- Slowly pour in beef broth while stirring to prevent lumps. Stir in heavy cream and Dijon mustard. Simmer for 3-5 minutes until the sauce thickens.
- Return browned patties to the skillet, nestling them into the gravy. Add pre-cooked noodles to the pan and gently mix with sauce and meat.
- Transfer skillet to the oven and bake for 15-20 minutes until sauce is bubbly.
- Remove from oven, sprinkle shredded cheddar cheese over the top, and return to oven for 2-3 minutes until cheese is melted and bubbly.
- Let rest for 5 minutes before garnishing with dried parsley and serving.
Notes
Do not overmix the meat to avoid tough patties. Ensure the skillet is oven-safe; if the handle is plastic, wrap it in foil. For best texture, brown the meat in batches if necessary to avoid steaming. Leftovers keep in the fridge for up to 3 days. Freezing is recommended for the beef/gravy mixture only, as noodles may become mushy upon thawing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 patty with sauce a
- Calories: 650
- Sugar: 4
- Sodium: 850
- Fat: 42
- Saturated Fat: 18
- Carbohydrates: 35
- Fiber: 2
- Protein: 38
Keywords: Amish hamburger steak, one-pan dinner, budget meals, ground chuck recipes, comfort food, easy weeknight dinner, cheesy pasta bake