Angel's Homemade Ground Beef and Noodles

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 518.4
  • Total Fat: 18.0 g
  • Cholesterol: 99.4 mg
  • Sodium: 804.5 mg
  • Total Carbs: 60.2 g
  • Dietary Fiber: 2.0 g
  • Protein: 26.1 g

View full nutritional breakdown of Angel's Homemade Ground Beef and Noodles calories by ingredient
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Something I am playing around with to get the hubby's approval. Something I am playing around with to get the hubby's approval.
Number of Servings: 10


    5 cups flour (2 of these set aside)
    1 tsp salt
    2 beaten eggs
    half cup water

    Beef Mixture
    1 1/2 pounds ground chuck
    one small bell pepper chopped
    one small onion chopped
    one tsp oregano
    4 Tablespoons Worcestershire Sauce

    about five and a half cups of beef broth or bouillon to make that much
    half cup white flour
    3 cups milk


Place 3 cups of white flour and salt in a mound on your clean counter or in a very big bowl. Make a well. Combine eggs and water. Pour into well. Mix well. When dough pulls away from bowl or forms a rough ball begin to knead it. Add flour to table to keep from sticking too much. This may take as much as ten minutes (or if you are among the lucky just grab a hunk and run it through your pasta roller a few times. I typically do my noodles on setting two to knead them and then on four to get them to the next step and then finally on five for that homemade feel.) IF NOT knead knead knead! The dough will become soft and silky feeling. Divide into ten pieces. Let set for five minutes. With a rolling pin, roll out the dough as thin as you can about 1/8 is a good width. Add flour as needed. Roll it a few more times for good measure. Cut into desired lengths and widths, about 2 by 1/3 inches is a good size for my house. Place cut noodles to the side, making sure they are well dusted with flour so they don't form a doughie mess! Repeat with other dough balls. Let set while you start a pot of water to boil!

Toss everything into a medium pan(the sauce will be made in it so not too small and somewhat deep), cook until onions and peppers are soft and meat is brown. Add salt and pepper to taste.

Noodles-when boiling the noodles add just a handful at a time and stir after every addition to avoid clumping. Noodles are picky and vary in the amount of time to cook. They are done when they still have that magical 'al dente' feel. (I am not so good at that-hubby is the official pasta checker!)

Meanwhile mix one cup of broth with the flour, pour over meat mixture on medium heat, allow to bubble , add milk whisking with a fork, add remaining broth.

Serve sauce over noodles or mix together in the pasta pan.
Makes ten servings.

Number of Servings: 10

Recipe submitted by SparkPeople user TUPPERANGEL.

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