One Pot Mississippi Beef and noodles is the comfort food of your dreams. Egg noodles and ground beef cook together in a rich beefy ranch gravy with pepperoncini for that signature Mississippi-style tang!
One Pot Mississippi Beef and Noodles
One pot, thirty minutes, filling as can be, and packed with tangy, savory flavor that’ll make your mouth water. Weeknight dinners don’t really get much better than this! Usually, a Mississippi-style recipe includes a roast that needs hours of tending to. This recipe shortcuts that step by using ground beef! You still get all of that classic flavor though from ingredients like ranch seasoning and plenty of pepperoncinis. The gravy that clings to every bite is packed with flavor in the best way. You’ve never had beef and noodles this good before!
If you want to stock your weeknight dinner rotation with more comforting pasta recipes, check out cheesy italian shells, one pot beefaroni, and ground beef stroganoff.
Why do the noodles cook directly in the sauce?
Cooking them in the beef broth and gravy mixture saves a pot and allows the noodles to absorb the savory flavors as they cook. The starch from the noodles also helps thicken the sauce. If you notice that the egg noodles are absorbing too much of the liquid for your liking, simply stir in more beef broth.
How to Make One Pot Mississippi Beef and Noodles
- Cook the beef. Cook the ground beef and onion in a large deep skillet or Dutch oven over medium-high heat until the beef is browned and the onion is softened. Drain any excess grease.
- Make it flavorful. Stir in the garlic, ranch seasoning, Cajun seasoning, garlic powder, and pepper, and cook for 30 seconds until fragrant.
- Add the liquids. Whisk in the beef broth, brown gravy mix, pepperoncini juice, and peppers until combined.
- Cook the noodles. Bring the mixture to a gentle boil, stir in the egg noodles, reduce the heat to medium-low, and cover. Simmer for 3 minutes, stirring occasionally, until the noodles are tender and most of the liquid has been absorbed.
- Enjoy! Remove from the heat and let stand for 2-3 minutes to allow the sauce to thicken.
Storing and Reheating
Once everything cools to room temperature, you can store your leftovers in an airtight container for up to 4 days in the fridge. When reheating, do so in 30 second increments in the microwave so you don’t dry out the noodles too much. If it is too dry for your liking, stir in a splash of beef broth.
Ingredient Notes
- Ground Beef – I like to use lean ground beef so there’s less grease to drain. Ground turkey also works if preferred.
- Onion – A yellow or white onion is what you need. Don’t use a red onion.
- Garlic – Feel free to measure with your heart!
- Seasonings – Ranch seasoning, no-salt cajun seasoning, garlic powder, and black pepper create the very best flavor. I don’t recommend adding any extra salt.
- Beef Broth – Low-sodium is the way to go. The gravy mix and pepperoncini will add enough of a salty kick without the broth contributing!
- Brown Gravy Mix – One packet is all you need. Any brand will work. This is what thickens the sauce perfectly without having to cook a roux.
- Pepperoncini Juice and Peppers – This is where the Missisippi flavor you know and love comes from, so don’t skimp!
- Egg Noodles – Egg noodles are ideal because they cook very quickly and absorb the sauce beautifully. If you go with another noodle, the cook time will change and the consistency of the sauce may vary.
Enjoy!
~Nichole
One Pot Mississippi Beef and Noodles
Ingredients
- 1 1/2 Pounds Lean ground beef
- 1 Small yellow onion diced
- 4 Cloves Garlic minced
- 1 1oz Packet Ranch seasoning mix
- 1 tsp No-salt Cajun seasoning
- 1 tsp Garlic powder
- 1/2 tsp Black pepper
- 4 Cups Low-sodium beef broth
- 1 .87oz Packet Brown gravy mix
- 1/4 Cup Pepperoncini juice
- 4-5 Pepperoncini peppers finely chopped
- 12 Ounces Dried egg noodles
Instructions
- Cook the ground beef and onion in a large deep skillet or Dutch oven over medium-high heat until the beef is browned and the onion is softened, then drain any excess grease.
- Stir in the garlic, ranch seasoning, Cajun seasoning, garlic powder, and pepper, and cook for 30 seconds until fragrant.
- Whisk in the beef broth, brown gravy mix, pepperoncini juice, and peppers until combined.
- Bring the mixture to a gentle boil, stir in the egg noodles, reduce the heat to medium-low, and cover.
- Simmer for 3 minutes, stirring occasionally, until the noodles are tender and most of the liquid has been absorbed.
- Remove from the heat and let stand for 2-3 minutes to allow the sauce to thicken.
- Garnish with parsley if desired before serving.
Notes
This Mississippi beef and noodles can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
