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Sara Haas
I work from home, which means my work day is often interrupted with household chores. I’ll take a client call, then do a load of laundry or I’ll finish writing an article while I attempt to make dinner. Some days I’m organized and I have a plan, but more often than not, I’m coming up with ways to turn whatever bits and pieces I have in my kitchen into a meal. I know I’m not the only one performing such feats. I’ve witnessed it in other kitchens and seen the evidence in recipes shared on this website. Case in point: Gunk on Noodles, a humble Midwestern dish inspired by a pound of ground beef and some pantry staples.
One of the best parts about the recipes on this site are the headers. They’re often a few simple sentences that describe the dish or provide tips for making or serving it. If you’re lucky, though, the header includes a brief personal story about how the dish came to be. Thankfully, Gunk on Noodles came with an explainer. The recipe was submitted by Lisa who says her mom came up with the dish on a “snowy Michigan night when all she had on hand was a pound of ground beef.” Lisa and her father loved the dish and when they asked her mom what it was called, she laughed and said, “gunk on noodles.” The name stuck and it’s something Lisa continues to make for her family, especially when she needs something quick for dinner.
What Is Gunk on Noodles?
The recipe begins with boiling some egg noodles. While those cook, you prepare the “gunk,” which starts with browning ground beef. Garlic and onion are added next followed by tomato paste, canned mushrooms, sugar, and Worcestershire sauce. After the mixture simmers for about five minutes, it is served over the drained noodles.
My Variations to Gunk on Noodles
Sara Haas
I can relate to needing something quick for dinner that’s also warm and cozy (I live in Chicago), so I decided to give Gunk on Noodles a try. I didn’t want to stray too far from the original recipe, but I knew I wanted to swap in fresh mushrooms for canned. This was a personal choice based on family preference. Other than that, I only made two other smaller changes, adding a bit of chopped parsley and Parmesan cheese for garnishes. Since I was working with fresh mushrooms, I decided to cook those first, using a bit of olive oil in a hot skillet to accomplish that task.
Once they were golden, I removed them, then added the ground beef and followed the recipe, adding the cooked mushrooms in just before the tomato paste. I cooked the tomato paste for a few minutes to help caramelize it before adding a bit of water and bringing the mixture to a simmer. After a few minutes on the stove, I portioned it over some egg noodles and topped it with my garnishes.
The Bottom Line
The result was better than I had hoped. Gunk on Noodles was more flavorful than I had expected. I enjoyed the meat sauce, which tasted like it had simmered for hours versus five minutes. And while I was hesitant about using egg noodles instead of another type of pasta, like spaghetti or penne, I didn’t need to be. The wide noodles, which I’d cooked until al dente, provided flavor and a bit of texture. That made the dish feel hearty and satisfying. I would absolutely make Gunk on Noodles again and I can see why this is one of Lisa’s family favorites. I’d happily weave this recipe into any of my work-from-home days!
Get the recipe: Gunk on Noodles
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