Alpinebeefgoulashwithnoodles Recipes

Steps:

• Brown beef in oil; add onion and garlic, and saute until tender.
• Add tomato sauce and all seasonings EXCEPT sour cream and noodles.
• Cover and cook SLOWLY about 2 1/2 hours.
• Add sour cream just before serving (do not BOIL after adding sour cream).
• Serve over hot buttered noodles.

Steps:

• Combine water,tomato paste, vinegar, and seasoning mix in crockpot.
• Stir in beef, celery, and green pepper.
• Cover and cook on low 8 to 10 hours.

Steps:

• Bring a large pot of salted water to a boil. Slice the steaks as thinly as possible (about 1/8 inch) on an angle, trimming off any large pockets of fat. Season with salt and pepper. Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the sliced steak, spreading it out in a single layer. Increase the heat to high and cook, undisturbed, until browned on the bottom, 2 to 3 minutes. Remove the steak and any juices to a bowl.
• Add 2 tablespoons of the remaining butter to the skillet and reduce the heat to medium high. Add the onion and cook, stirring occasionally, until starting to soften and brown, about 5 minutes. Stir in the bell peppers, paprika, caraway seeds, a big pinch of salt and a few grinds of pepper. Cook, stirring, until the spices are toasted, about 1 minute. Return the steak to the skillet along with the tomatoes, beef broth and 1 teaspoon salt. Cover and bring to a boil, then reduce to a simmer and cook, partially covered, until the steak is tender, about 15 minutes. Season with salt and pepper.
• Meanwhile, cook the egg noodles in the boiling water as the label directs. Drain and return the noodles to the pot; stir in the remaining 1 tablespoon butter. Season with salt. Divide the noodles and stew among bowls. Top with the parsley and sour cream.

Steps:

• Make the Mac and Cheese as called for on boxes. In a large 6 quart pot cover and keep warm.
• brown ground beef until no longer pink; salt and pepper to taste.
• Heat all of the soups in the microwave to cut time.
• Mix all the soups and ground beef with the Mac and Cheese and heat on low until all is warm.

Steps:

• Combine all ingredients in a 3 1/2- or 4-quart slow cooker.
• Mix well.
• Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5-6 hours.
• Serve over hot cooked noodles.
• Add sour cream to juices, thicken.
• Season to taste with more salt and freshly ground pepper.

Steps:

• Heat shortening in a heavy two-quart saucepan over medium heat.
• Add onions and saute until golden-brown, 7-10 minutes.
• Add beef and cook, stirring, until meat loses its bright red color.
• Add salt, paprika and tomato paste.
• Cover and simmer over medium-low heat until beef is tender, 1 1/2-2 hours.
• Add water if necessary to prevent sticking.

Steps:

• Cook macaroni according to package directions.
• Drain and set aside.
• Brown gound round with mushrooms, onion and garlic.
• Add remaining ingredients.
• Simmer gently about 15 minutes.
• Add cooked, drained macaroni.
• Simmer 5 minutes.
• Remove Bay Leaf.

Steps:

• Thaw beans and corn.
• Brown ground beef with chopped onion in casserole dish.
• Add chili powder and season with salt and pepper.
• Add tomatoes, cooked rice, beans, and corn.
• Simmer until vegetables are tender.
• Salt and pepper to desired taste.

Steps:

• Lightly brown meat in vegetable oil in a heavy skillet.
• Add salt, pepper, onion, bay leaves, sugar and 2 cups water.
• Cook over low heat, covered 1 1/2 hours.
• Remove bay leaves.
• Combine flour, paprika, 1/4 cup water and vinegar; blend well. Gradually add to meat.
• Cook 10 minutes longer, stirring constantly until sauce is thickened.