BEEF CONSOMME
Posted in response to a technique request. This creates a crystal clear broth. You can also substitute ground chicken and chicken broth to make a chicken consomme. This recipe is from "On Cooking" by Labensky and Hause. You can add anything you like to it: cooked beef, cooked vegetables, croutons, or use it as a base for soups.
Provided by quotPink Eyedquot J
Categories Clear Soup
Time 2h
Yield 1 gallon
Number Of Ingredients 14
Steps:
- Whip egg whites until frothy.
- Combine egg whites, beef, mirepoix, and tomatoes in a stockpot.
- Add COLD beef broth, mix well.
- Put spices, except salt, in cheesecloth, tie to seal, and put in broth.
- Add salt to taste to broth.
- Bring mixture to a simmer (DO NOT BOIL) you should see a little steam over the surface of the broth, but no bubbling, or as few bubbles rising to the surface as possible.
- Stirring occasionally.
- The beef and vegetable mixture will eventually harden and rise to the top.
- Do not stir after this has happened.
- Break a hole in the beef mixture to allow broth to bubble through.
- Simmer approximately 90 minutes.
- Strain through cheesecloth, degrease.
- Adjust seasoning.
CREAMY BEEF TIPS WITH EGG NOODLES
Cubed sirloin tips baked in cream of mushroom soup, red wine, milk, mixed with beef and beef onion soup mix. Served over egg noodles. Great with dinner rolls or garlic toast.
Provided by Candi Riccardelli
Categories Main Dish Recipes Beef Beef Stroganoff Recipes
Time 6h20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium-high heat. Saute beef sirloin tips with onion in the hot skillet until beef is browned, about 5 minutes.
- Stir cream of mushroom soup, milk, red wine, and beef with onion soup mix together in a bowl, pour into the skillet, and stir to coat beef in the soup mixture; bring to a simmer, reduce heat to low, place a cover on the skillet, and cook until the beef tips are tender, about 2 hours.
- Reduce heat to lowest setting and continue cooking until the beef pulls apart easily with a fork, at least 4 hours more.
- 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.
- Ladle beef tips mixture over egg noodles.
Nutrition Facts : Calories 684.3 calories, Carbohydrate 90.6 g, Cholesterol 145.5 mg, Fat 16.9 g, Fiber 4.1 g, Protein 38.2 g, SaturatedFat 5.4 g, Sodium 901.6 mg, Sugar 5.6 g
QUICK BEEF AND NOODLES
My family loves stroganoff, and this beef and noodles dish is my lightened-up version. Using meat from the deli saves the hours spent cooking a beef roast. I serve this with a salad for a great, homestyle meal. —Pamela Shank, Parkersburg, West Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cook noodles according to package directions. In a large skillet, saute mushrooms and onion in oil until tender. Add broth, roast beef and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Drain noodles; stir into skillet. If desired, top with sour cream and parsley.
Nutrition Facts : Calories 375 calories, Fat 10g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 778mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
BEEF CONSOMME' EGG NOODLES
I have served this original recipe for over 40 years. Very simple recipe! My kids wanted it, so here it is. Served with baked country pork ribs, spareribs,chops or any meat that was cooked in the oven without the spice sauces. I usually had an apple cake in the oven at the same time because everything was the same temperature. I wanted the flavor of the noodles and the pork with just salt and pepper to come through. Hope you enjoy!
Provided by Montana Heart Song
Categories Low Protein
Time 38m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Put 4-6 quarts water on stove to boil.
- Add dry noodes. Bring back to boil and cook 7 minutes.
- Drain. Do not rinse.
- Oven temperature 350*.
- In 9 X 13 glass pan, spray Pam or grease the pan.
- Add the consomme'.
- Rinse out the cans with the hot water.
- Add to the pan and stir.
- Add the butter or margarine and bay leaf.
- Add the precooked noodles and stir until all are covered in consome'.
- Cover the dish with foil.
- Bake 20 to 30 minutes.
- Stir twice while cooking.
- Serve right from the dish. Add salt and pepper and more margarine if you prefer.
- Note: Sometimes I added a cup of sliced onion with the noodles while cooking. Some like it that way.
Nutrition Facts : Calories 102.2, Fat 2.8, SaturatedFat 1.4, Cholesterol 21.1, Sodium 290.9, Carbohydrate 14.3, Fiber 0.6, Sugar 0.4, Protein 5
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