BEEF AND NOODLES
The best beef and egg noodles you'll ever have. Affordable, quick, and yummy! I have to give credit to my grandma. She used to cook this for her 5 kids and then later for all her grandkids.
Provided by Ian Garrett
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate.
- Melt butter in the same skillet over medium heat and saute onion until softened, 5 to 10 minutes. Add steak to onion and pour beef stock over steak; season with bay leaves, thyme, salt, and pepper. Bring to a boil, reduce heat to low, cover skillet with a lid, and simmer until steak is tender, 50 minutes to 1 hour 50 minutes. Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Serve beef mixture over noodles.
Nutrition Facts : Calories 402.3 calories, Carbohydrate 38.7 g, Cholesterol 96.1 mg, Fat 14.4 g, Fiber 3.7 g, Protein 28.5 g, SaturatedFat 6.7 g, Sodium 155.8 mg, Sugar 5.1 g
BEEF AND NOODLES
Steps:
- In a large bowl, combine the flour and 1/2 teaspoon each of seasoned salt and black pepper. Add the cubes of beef to the bowl and stir until well coated.
- Heat a large Dutch oven over medium-high heat. Add the butter and olive oil, swirling to coat the bottom of the pan. Place the meat in a single layer and cook until golden brown, 4 to 5 minutes. Stir the beef and let brown on another side, 3 to 4 minutes. Remove the Dutch oven from the heat and transfer the beef to a plate.
- Reduce the heat to medium and add the onion, mushrooms, garlic and remaining 1/2 teaspoon each of seasoned salt and black pepper. Cook for 7 minutes, stirring occasionally and scraping the browned bits from the bottom of the pot. Add the beef stock, Worcestershire sauce, seared beef, and thyme sprigs. Bring to a simmer, cover, then reduce heat to low. Cook for 1 hour and 15 minutes, with the stock just barely simmering.
- Remove the lid and discard the thyme sprigs. Add the egg noodles and increase the heat to medium-high. Cook, stirring occasionally, until the mixture comes to a simmer. Reduce the heat to medium-low and continue to cook for 20 to 25 minutes, stirring occasionally, until the noodles are tender. Serve immediately, topped with a dollop of sour cream and a sprinkle of parsley.
GRANDMA'S GROUND BEEF CASSEROLE
As the title suggests, this was my Grandmother's recipe. I've tweaked the amount of cheese and sour cream depending on what I've got in the fridge and it always turns out great! My mother has suggested this was made up as a way to use up ingredients in the fridge.
Provided by LaDonna Langwell
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix sugar, salt, garlic salt and tomato sauce into ground beef; simmer until flavors blend, about 20 minutes. Remove from heat, cover skillet, and cool to room temperature.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and cool slightly.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
- Mix sour cream, cream cheese, and onion in a bowl.
- Scoop half the noodles into the prepared casserole dish; top with half the sour cream mixture. Spoon half the ground beef mixture atop sour cream layer. Repeat layering with remaining ingredients. Top casserole with Cheddar cheese.
- Bake in the preheated oven until Cheddar cheese has browned, 25 to 30 minutes.
Nutrition Facts : Calories 519.2 calories, Carbohydrate 39.4 g, Cholesterol 120.1 mg, Fat 29.8 g, Fiber 3.6 g, Protein 24.5 g, SaturatedFat 15.2 g, Sodium 1596.6 mg, Sugar 8.2 g
OLD-FASHIONED BEEF & NOODLES
A very memorable comfort food served interchangeably with Chicken and Noodles--both with homemade mashed potatoes (no lumps!). While Mother made her noodles from scratch, after one miserable attempt, I chose to go the store-bought route. They do have some marvelous noodles out there. Photo by:...
Provided by Ellen Bales
Categories Beef
Time 1h55m
Number Of Ingredients 6
Steps:
- 1. Place beef in a Dutch oven in enough water to cover beef. Add the beef broth. Bring to a boil over medium-high heat; reduce heat and simmer, covered, 1 hour.
- 2. Skim off any fat, bring to second boil. Add more water if need be, up to 2 qts. total. When water begins to boil, add the noodles and the seasonings.
- 3. You can use 1 large can of beef broth and less--or no--water, for a beefier flavor.
- 4. Reduce heat and simmer, covered for 30 minutes. If broth is too thin, uncover and turn heat to medium for another ten minutes or until it reaches desired thickness.
- 5. Serve beside, or over, mashed potatoes.
OLD-FASHIONED BEEF AND NOODLE SOUP
Make and share this Old-Fashioned Beef and Noodle Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 11h45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Microwave onions, garlic, tomato paste, oil, and thyme in bowl, stirring occasionally until onions are softened, about 5 minutes; transfer to slow cooker.
- Stir broth, mushrooms, carrots, celery, soy sauce, and bay leaves into slow cooker.
- Season beef with salt and pepper and nestle into slow cooker.
- Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
- Transfer beef to a cutting board, let cool slightly, then shred into bite-size pieces.
- Let soup settle for 5 minutes, then remove fat from surface using large spoon.
- Discard bay leaves.
- Cook egg noodles in boiling salted water until tender, then drain.
- Stir cooked noodles and shredded beef into soup and let sit until heated through, about 5 minutes.
- Stir in parsley, season with salt and pepper to taste, and serve.
Nutrition Facts : Calories 260.1, Fat 11.7, SaturatedFat 3.9, Cholesterol 65.2, Sodium 1031.2, Carbohydrate 16.4, Fiber 2.2, Sugar 4, Protein 22.4
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