How to Make It
Step 1: The Base Empty your frozen beef and vegetable mixture into a large pot or a slow cooker. If the beef is in a solid frozen block, don’t worry—it will break down as it heats up. Add your beef broth to the pot.
Step 2: The Simmer Bring the mixture to a gentle boil over medium-high heat. Once it is bubbling, turn the heat down to low, cover the pot, and let it simmer for about 10–15 minutes. This ensures the beef is heated through and the vegetables are tender.
Step 3: The Noodles Drop the frozen egg noodles directly into the bubbling broth. Stir them gently to make sure they are submerged. Cook according to the package directions (usually 12–15 minutes). As the noodles cook, they will release starch, which naturally thickens the broth into a rich, velvety gravy.
Tips for Success
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The “No-Salt” Rule: Since the frozen beef and the broth both contain sodium, you likely won’t need to add any extra salt. Taste it at the very end before adding pepper or herbs.
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Storage: This meal tastes even better the next day. If the noodles soak up too much gravy overnight, just add a splash of water or broth before reheating.
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Slow Cooker Method: If you want this waiting for you when you get home, throw the beef and broth in a slow cooker on low for 6 hours. Turn it to high and add the frozen noodles 30 minutes before you’re ready to eat.
