BEEF AND NOODLES {WITH LEFTOVER MISSISSIPPI POT ROAST}
These Beef and Noodles are made with incredibly delicious leftover Mississippi Pot Roast and are so quick and easy to make. This is my family's favorite way to use up the best pot roast ever!
Provided by Ashlyn Edwards | Belle of the Kitchen
Categories Main
Time 25m
Number Of Ingredients 5
Steps:
- In a large soup pot, combine the beef broth and water and bring to a boil. Add the egg noodles and cook according to package directions. Drain the noodles and return them to the soup pot.
- While the noodles are cooking, warm up the leftover Mississippi Pot Roast and its juices in the microwave, or in a separate pot on the stove. Shred meat really well with two forks.
- Add the meat and its juices to the warm, cooked noodles and stir everything carefully, evenly disturbing the meat. Add more or less meat or juice to get the consistency to your liking, but this amount has worked well for me. Serve and sprinkle each bowl with chopped parsley, if you wish. You can even serve this over mashed potatoes! Yum!
POT ROAST WITH NOODLES
This is one of the recipe that I haven't tried yet, but it sounded simply delicious - It's another one on my to-do list -
Provided by Chef mariajane
Categories Roast Beef
Time 12h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Trim fat from roast. Cut roast, if necessary, to fit into a 3 1/2 - 4 quart Crockery Pot. Heat oil in a large skillet. Cook roast in hot oil until brown on all sides. Drain off fat.
- Meanwhile, place carrots, onion, and garlic, in cooker. Sprinkle tapioca over vegetables. Place roast on top of vegetables.
- Combine the undrained tomatoes, the tomato paste , brown sugar, salt, pepper, and bay leaf in a medium bowl. Pour over roast.
- Cover and cook on low for 10-12 hours (high 4-5 hours). Discard bay leaf. Skim off fat.
- Cook noodles according to package directions. Serve mear and vegetables with noodles.
Nutrition Facts : Calories 293.9, Fat 9.8, SaturatedFat 3.5, Cholesterol 87.2, Sodium 565.4, Carbohydrate 25.7, Fiber 2.8, Sugar 9.4, Protein 27.7
INSTANT POT® BEEF AND NOODLES
On those nippy nights, this brings all the warmth home. Plan ahead, the frozen noodles need to thaw in the fridge overnight. This recipe is exclusively for those individuals who may find their only method of cooking is with an Instant Pot®.
Provided by thedailygourmet
Categories Beef Stroganoff
Time 9h5m
Yield 5
Number Of Ingredients 14
Steps:
- Place frozen egg noodles in the refrigerator to thaw, 8 hours to overnight.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Sauté function.
- While the pot is heating, combine flour, salt, granulated onion, granulated garlic, and seasoning blend in a resealable bag. Add stew meat, seal the bag, and shake to thoroughly coat the meat.
- When the pot is hot, add oil and butter. Cook beef in batches until seared, about 5 minutes per batch, removing seared beef to a plate.
- Add mushrooms and onion to the pot, then pour in beef broth; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Blend water and dry onion and mushroom soup mix together in a small bowl and pour over the noodles.
- Cancel Sauté function and select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes, then use the quick-release method for any remaining pressure. Unlock and remove the lid. Serve immediately.
Nutrition Facts : Calories 682.5 calories, Carbohydrate 76.2 g, Cholesterol 142.2 mg, Fat 27.5 g, Fiber 4.3 g, Protein 32.1 g, SaturatedFat 10.2 g, Sodium 1082.9 mg
POT ROAST AND EGG NOODLES
Make and share this Pot Roast and Egg Noodles recipe from Food.com.
Provided by mkndietrich
Categories Roast Beef
Time 3h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Season the meat with salt and pepper.
- Heat oil in a large oven-proof pot over medium heat. Brown meat, 3 minutes per side. Remove meat and set aside.
- Add garlic, onions, carrots, celery to pot. Cook, stirring, until softened, about 10 mn.
- Add broth, wine, tomato paste, mushrooms, bay leaves, and thyme. Bring to a boil. Return meat to pot. Liquid should come about 2/3 the way up the sides of the roast.
- Slide covered pot into a 325 degree oven and let cook for 2 1/2 hours. Turn roast once and occasionally baste. Roast is done when very tender.
- When tender, remove meat from pot and shred with fork. Discard fat, bay leaves, and thyme sprig. Stir shredded into sauce and keep warm.
- Serve over lightly buttered egg noodles.
Nutrition Facts : Calories 312.3, Fat 14, SaturatedFat 4.7, Cholesterol 93.5, Sodium 969.8, Carbohydrate 10.3, Fiber 2.2, Sugar 5, Protein 32.4
CHUCK ROAST WITH HOMEMADE NOODLES
The whole family loves Mom's tender beef and hearty noodles. Simmered in beef broth, the noodles taste wonderfully old-fashioned. Mom has to make a huge batch since even the grandchildren gobble them up. -Gloria Grant, Sterling, Illinois
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, brown roast and onion in oil. Add 1 cup water. Cover and bake at 325° for 2-1/2 to 3 hours or until the meat is tender. , Meanwhile, for noodles, combine flour and salt in a bowl; make a well in the center. Beat egg and milk; pour into well. Stir to form a stiff dough. Turn onto a well-floured surface; roll into a 15x12-in. rectangle. Cut into 1/8-in. strips. Cover and refrigerate until ready to cook. , Remove roast and keep warm; add broth and remaining water to pan. Bring to a boil; add noodles. Cook for 8-10 minutes or until tender. Drain; season with pepper. Serve with the roast.
Nutrition Facts :
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