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
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
BEEF BURGUNDY OVER NOODLES
I got this delightful beef burgundy recipe from my sister-in-law many years ago and have used it ever since. Whenever I serve it to guests, they always request this. The tender beef, mushrooms and flavorful sauce are delicious over noodles. -Margaret Welder, Madrid, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven or large nonstick skillet, heat butter over medium-high heat; saute beef and onion just until beef is lightly browned, 1-2 minutes. Stir in mushrooms, wine, 1/4 cup water, 2 tablespoons parsley and seasonings; bring to a boil. Reduce heat; simmer, covered, until beef is tender, about 1 hour., Meanwhile, cook egg noodles according to package directions. Drain., In a small bowl, mix flour and remaining water until smooth; stir into beef mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Discard bay leaf and clove. If desired, stir in browning sauce. Serve over noodles. Sprinkle with remaining parsley.
Nutrition Facts : Calories 376 calories, Fat 10g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 391mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
TENDER BEEF OVER NOODLES
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
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.
BUTTER BEEF
Easy, melt-in-your mouth onion-buttery beef from your slow cooker! Serve over cooked egg noodles.
Provided by B's Kitchen
Categories 100+ Everyday Cooking Recipes
Time 5h5m
Yield 8
Number Of Ingredients 3
Steps:
- Place the beef and butter into a slow cooker. Sprinkle the onion soup mix over. Cover, and cook on Low for 8 hours, or High for 4 to 5 hours. Stir once or twice.
Nutrition Facts : Calories 436.6 calories, Carbohydrate 2.2 g, Cholesterol 124.4 mg, Fat 34.6 g, Fiber 0.2 g, Protein 28 g, SaturatedFat 16.4 g, Sodium 457.1 mg, Sugar 0.2 g
BEEF CUBES OVER EGG NOODLES
Make and share this Beef Cubes over Egg Noodles recipe from Food.com.
Provided by Parsley
Categories Stew
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place beef cubes into crockpot. Add all remaining ingredients EXCEPT egg noodles. Cover and cook on low for 6-8 hours.
- Just before beef is done, cook egg noodles according to package directions; drain. Use optional butter for the cooked noodles, if desired.
- Serve beef mixture over hot cooked noodles.
Nutrition Facts : Calories 494.5, Fat 12.4, SaturatedFat 4.3, Cholesterol 144.7, Sodium 691.1, Carbohydrate 49.2, Fiber 2.7, Sugar 4.8, Protein 42.5
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- Cut the chuck roast into 1" cubes using a very sharp knife. Allow to sit at room temperature for 20-30 minutes to remove the chill.
- Pat the cubes dry with a paper towel and transfer to a large mixing bowl. Drizzle with 1 tablespoon of oil, 2 teaspoons Kosher salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder. Massage the seasoning into the beef cubes and set aside.
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- Add a 1/4 cup of beef broth to the pan to deglaze, scraping up any browned bits from the bottom of the pan. Reduce the heat the medium-high and add the yellow onion. Sauté for about 3 minutes, stirring occasionally.
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