Creamy Steakhouse Beef and Noodles

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

1 lb ground beef

2 tbsp Kinders Buttery Steakhouse seasoning

2 tbsp Dano’s Cheesoning

1 tbsp olive oil or butter (if beef is lean)

4 cloves garlic (minced (or 1 tbsp jarlic)

6 oz uncooked wide egg noodles

3 cups beef broth

¾ cup heavy cream

½ cup freshly grated Parmesan cheese

Directions

In a large deep skillet or Dutch oven, heat oil or butter over medium heat (skip if using fatty ground beef).

Add ground beef and Dano’s Outlaw Butter Steak seasoning. Cook until browned, breaking it up as it cooks. Use a paper towel to mop up some of the grease.

Stir in garlic and cook for 30 seconds more.

Pour in beef broth and bring to a gentle boil.

Add uncooked egg noodles, stir, cover, and reduce heat to a simmer. Cook 8–10 minutes, stirring occasionally, until noodles are tender and most liquid is absorbed.

Stir in heavy cream, Cheesoning, and Parmesan cheese. Simmer uncovered for 2–3 more minutes until thick and creamy.

Serve hot with a sprinkle of fresh parsley or parmesan cheese for flair!

Notes

I cooked mushrooms in a separate pan and added them before the heavy cream. I would also use half the amount of noodles next time.