Best Tender Beef Over Noodles Recipes

TENDER BEEF OVER NOODLES

Tender Beef over Noodles image

I dress up stew meat with noodles and a slightly sweet red sauce for this satisfying main dish. It goes terrific with a salad and garlic bread. -Olivia Gust, Salem, Oregon

Provided by Taste of Home

Categories Dinner

Time 5h45m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

1/2 pound beef stew meat
1/3 cup chopped onion
1 teaspoon canola oil
1 cup water, divided
1/3 cup ketchup
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon paprika
1/4 teaspoon ground mustard
3 tablespoons all-purpose flour
1 cup uncooked egg noodles
Minced fresh parsley, optional

Steps:

In a small skillet, brown beef and onion in oil; drain. Transfer to a 1-1/2-qt. slow cooker., In a small bowl, combine 1/2 cup water, ketchup, brown sugar, Worcestershire sauce, paprika and mustard; pour over meat. Cover and cook on low until meat is tender, about 5 hours. , Combine flour and remaining water until smooth; stir into meat mixture. Cover and cook until thickened, about 30 minutes longer. , Meanwhile, cook noodles according to package directions; drain. Stir in parsley if desired. Serve with beef.

Nutrition Facts : Calories 385 calories, Fat 11g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 611mg sodium, Carbohydrate 44g carbohydrate (13g sugars, Fiber 2g fiber), Protein 27g protein.

~ TENDER BEEF & GRAVY OVER BUTTERED NOODLES ~

~ Tender Beef & Gravy Over Buttered Noodles ~ image

A most flavorful dish that my family thoroughly enjoyed! This could be served over mashed potatoes as well. Enjoy!

Provided by Cassie *

Categories Beef

Time 3h10m

Number Of Ingredients 12

Ingredients

1 lb stew meat cut into bite sized pieces
14 oz egg noodles - plus butter and dried parsley
1 tsp each - garlic powder, a good season salt, dried thyme
1/4 tsp salt & black pepper
1 1/2 tsp better than bouillon beef paste
1 medium chopped onion
1 - 10 oz can, french onion soup
1 1/2 c water
1 stick butter
1/2 c flour
Browning sauce
1/4 c dry red wine

Steps:

1. Preheat oven to 400 degree F. Mix seasonings. Spread meat into a greased Dutch oven and sprinkle evenly with seasoning. Bake for 25 minutes.
2. Remove from oven, stir. Reduce oven to 250 degree F. Add soup, water, bouillon, wine and onion. Cover and bake for 2 1/2 hours or until meat is tender.
3. Prepare noodles, once drained add desired butter and parsley - keep warm. In another skillet or small saucepan over medium heat, add butter. Once bubbly, whisk in flour. Continue cooking for 4 - 5 minutes, stirring constantly. The more you cook the better the gravy.
4. Once beef is tender, remove from oven and stir in desired amount of roux to desired thickness. Add the browning sauce until you reach desired browness.
5. Serve over buttered noodles. Note: if was making this for me, I would have added mushrooms when adding the onion.