BEEF AND NOODLES
Provided by Food Network
Time 6h55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- For the broth: Place the beef bones in a large roasting pan and roast in the oven for 3 hours. Add the carrots, celery and onions, and roast 1 hour longer.
- Mix the au jus powder with the granulated garlic and 1 teaspoon water to make a heavy paste. Coat the beef roast thoroughly. Cover the roast with foil and cook along with the bones for 1 hour. Remove the foil and cook 30 minutes longer. Allow to rest for 15 minutes.
- Place the bones and roasted vegetables in a stockpot with the beef stock. Simmer for 1 hour. Strain the bones and vegetables and discard, and then return the liquid to the pot.
- Cut the beef into 3/4-inch cubes. Add to the liquid and simmer for 30 minutes.
- For the noodles: In a large mixing bowl, stir together the 3 cups of the flour and the salt.
- In another bowl, combine 2/3 cup water, the eggs, yolks and oil. Mix, and then add to the dry ingredients.
- Knead the dough until it is smooth and elastic, 8 to 10 minutes. Add the remaining 1/2 cup flour, as needed. Cover with a towel and let rest for 10 minutes. Divide the dough in half on a lightly floured surface. Roll each half into a 12-by-12-inch square, about 1/16 inch thick. Cut into 2- to 3-inch-long strips. Toss the noodles with some flour to separate.
- Add the noodles to the beef broth and simmer for 30 minutes. Season with salt and pepper to taste.
BEEF DAUBE WITH EGG NOODLES
Steps:
- Place beef cubes in a large plastic bag. Pour about 1/2 c. flour, salt and pepper into the bag, seal it and shake thoroughly to coat beef. Remove beef, shake off excess flour, and discard flour. Mix 2 T. flour and 2 T. butter in small dish to smooth paste and set aside. Heat oil in heavy wide pot over med-hi heat. Add only enough beef to fit comfortably in the bottom of the pan without crowding until browned on all sides. Remove from pan as browned and let sit in a bowl until all the beef is browned. You may have to add a bit more olive oil between batches. It will take nearly 10 minutes per batch of beef to finish the browning. The bottom of the pan should be nice and brown when you are finished. Add onions, leeks, carrots, celery, and garlic to the pot.S until veggies begin to soften -- less than 5 min. Add 2 c. broth, juniper berries, thyme, rosemary, and bay leaf. Bring to a boil making sure to scrape up the brown on the bottom of the pan. Keep boiling until the mixture is reduced to a thick, shiny glaze -- less than 15 minutes. Add wine, tomatoes with juice, and tomato paste. Bring to a boil, then reduce heat to med-lo, cover, and simmer 1-hour and 15 min. Remove beef pieces to the bowl they were once in and spoon off any fat that has accumulated on the surface. Bring the sauce to a boil and add the butter flour paste held in reserve. Continue boiling until sauce is thick enough to coat the back of a wooden spoon, stirring occasionally, about 15 minutes. Return beef and juices collected to the pot. Thin sauce if necessary with more beef broth. Season with salt to taste. Can be made ahead 3 days. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving. Prepare noodles according to package directions. Drain and add 4 T butter and 4 T chopped parsley. Season to taste with salt and pepper. To serve, divide noodles among plates and spoon daube over. Sprinkle with remaining 2 T parsley and serve.
BEEF DAUBE
This wine-marinated beef stew not only is the ultimate comfort food, it's quintessentially bistro. Spoon over buttered noodle to warm up cool nights.
Provided by Claudia Wey
Categories Stew
Time P1DT30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Combine springs of thyme, parsley, half of the orange peel (reserve the remaining peel), orange juice, garlic, bay leaves, peppercorn, 2 tsp salt, and wine in a large nonreactive bowl.
- Add beef, submerging pieces in the liquid. Cover the bowl; marinate beef in the refrigerator for 8-24 hours.
- Remove beef from marinate.
- Using paper towels, blot excess liquid from meat. Season meat with salt and pepper. Strain marinated, reserving liquid and discarding aromatics.
- Preheat over to 325.
- Saute' bacon in 7-to-8-qt heavy-bottomed pot or Dutch oven over medium until crisp 8-10 minutes.
- Transfer bacon to a paper-towel-lined plate; reserve dripping.
- Dredge beef pieces in flour, shaking off any excess.
- Brown beef on all sides in bacon dripping in pot over high heat.
- Work in batches if necessary, adding olive oil if needed. Seat beef aside.
- Saute' carrots, onions, fennel, reserved orange peel, and thyme in pot, adding olive oil if necessary, until vegetables are browned, 5 minutes.
- Deglaze pot with 2 cups of the reserved marinated, scraping up browned bits from bottom pot.
- Return beef and bacon to pot; add beef stock and tomatoes.
- Cover the pot with tight-fitting lid; transfer to oven until beef is fork tender 2 1/2-3 hours; skim to degrease.
- Serve daube with egg noodles or broiled potatoes.
Nutrition Facts : Calories 772.2, Fat 41.8, SaturatedFat 16.4, Cholesterol 160.1, Sodium 695.7, Carbohydrate 31.3, Fiber 6.3, Sugar 7.9, Protein 44.5
EGG NOODLES WITH SWEET AND SPICY BEEF SAUCE
Steps:
- In a hot saucepan, add canola oil and caramelize chiles, garlic, ginger, beans and onions. Add hoisin, stir often and cook for 2 minutes. Add beef and deglaze with shaohsing. Turn heat down and simmer for 45 minutes. Check for seasoning.
- Cook noodles in salted water until al dente. Drain well and place in bowls. Top with cucumber, carrots and bean sprouts. Ladle on hot beef sauce.
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
GROUND BEEF AND EGG NOODLE CASSEROLE
"My husband loves this all-in-one casserole," reports Linda Heller of Allison, Iowa."We think it's even better the next day, although we rarely have any left over," she notes. At 70¢ a serving, it's inexpensive and family-pleasing.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the corn, soup, cream cheese, milk, bouillon and pepper. Cook and stir until cheese is melted. Meanwhile, cook noodles according to package directions; rinse and drain. Add to skillet; heat through.
Nutrition Facts : Calories 444 calories, Fat 25g fat (12g saturated fat), Cholesterol 114mg cholesterol, Sodium 657mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein.
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
BEEF DAUBE
Steps:
- Combine first 9 ingredients in large bowl. Cover and let stand at room temperature 2 hours.
- Remove beef from marinade; pat dry. Reserve marinade. Cook pancetta in large pot over medium-low heat until fat is rendered, 5 minutes. Add chopped onion and garlic. Sauté until onion is translucent, 6 minutes. Transfer to large bowl.
- Heat oil in same pot over high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pot; cook until beginning to brown, about 5 minutes per batch. Transfer to bowl with pancetta mixture. Reduce heat to medium-high. Add flour to pot. Whisk until flour browns, about 4 minutes. Gradually whisk in reserved marinade. Bring to boil, scraping up browned bits. Add beef mixture and any accumulated juices to pot. Cover tightly; simmer until meat is tender, about 2 hours. Uncover; simmer until meat is very tender and liquid is reduced to sauce consistency, about 45 minutes longer. (Can be prepared 1 day ahead. Cool slightly. Refrigerate.)
- Spoon fat off top of daube. Remove carrots, quartered onion, herb sprigs, bay leaves and peel and discard. Bring daube to simmer, stirring frequently. Season with salt and pepper. Sprinkle with parsley.
BEEF DAUBE PROVENçAL
This classic French braised beef, red wine, and vegetable stew is simple and delicious. The flavor and texture allow you to keep it warm for your guests. Buy a whole-grain baguette, bagged salad greens, and bottled vinaigrette to round out the meal. Directions to make in slow cooker included.
Provided by LMillerRN
Categories One Dish Meal
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 300°.
- Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.
- Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.
- Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.
Nutrition Facts : Calories 426.5, Fat 12.7, SaturatedFat 4.7, Cholesterol 123, Sodium 766.2, Carbohydrate 34.8, Fiber 4, Sugar 6.5, Protein 37.6
ORIENTAL BEEF WITH EGG NOODLES
A spicy and sour Asian-inspired dish that is just irresistible!
Provided by lewisgwait
Time 1h15m
Yield Serves 2
Number Of Ingredients 18
Steps:
- Heat the wok to high heat and add the beef steaks with the oil. Make sure the beef is medium rare.
- Chop the meat into strips and set to the side.
- Mix the fish sauce, lime juice, soy sauce, chillies, spring onions and corn flour in a small bowl. Set to the side
- Saute the onions until fragrant then add the bean sprouts and bok choy under reduced heat. Toss quickly in the pan and return the beef and sauces to the pan. Simmer.
- Prepare the egg noodles as per the packet's instructions.
- when the sauce has thickened slightly serve up with the noodles and garnish with lettuce leaves and the coriander.
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BEEF DAUBE PROVENçAL RECIPE | MYRECIPES
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5/5 (51)Calories 367 per servingServings 6
- Heat olive oil in a small Dutch oven over low heat. Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf) to pan; bring to a boil.
- Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles. Garnish with chopped fresh thyme, if desired.
- Note: To make in a slow cooker, prepare through Step Place beef mixture in an electric slow cooker. Cover and cook on HIGH for 5 hours.
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