Beefy Egg Noodles Recipes

Steps:

• Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 1 minute. Add the ground chuck and sprinkle with salt and pepper. Cook the meat, crumbling as you go, until cooked through, about 5 minutes. Add the tomato paste and cook for about 30 seconds.
• Add the noodles, broth, 1 cup hot water, the mustard, paprika and Worcestershire sauce. Give a big stir and bring to a simmer. Cover and allow everything to simmer, stirring occasionally and adding up to 1/2 cup more water if necessary, until the pasta is al dente and the sauce has thickened, about 12 minutes. Stir in the sour cream and heavy cream and cook for 1 additional minute or until the pasta is tender.
• Remove from the heat. Sprinkle over the chives and serve directly from the pan.

Steps:

• Boil water and cook egg noodles as instructed (usually 10-12 minutes).
• In a large sauce pan, brown ground beef, add onions and mushrooms.
• Season with garlic, salt, and pepper.
• Add broth.
• Simmer uncovered for 10 minutes.
• Stir in cornstarch.
• Serve over noodles.
• Sprinkle cheese on top.

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.

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot., Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in tomatoes, tomato sauce, sugar and seasonings. Transfer to a greased 11x7-in. baking dish., Stir sour cream, cream cheese and green onions into macaroni. Spoon over beef mixture, spreading evenly. Sprinkle with cheese., Bake, covered, until bubbly, 15-20 minutes. Let stand 10 minutes before serving.

Steps:

• 1. Cube up 3 pounds of rump roast (or any other roast). In a large sauce pan add with your beef broth, diced onion, soy sauce, worcestershire sauce and chives.
• 2. In a medium size bowl add your flour, onion powder, garlic powder and black pepper. mix together with a fork.
• 3. A little at a time, drop your beef in the flour and start browning on all sides in your skillet.
• 4. Add your browned beef into your saucepan and simmer until beef is tender. This could take about an hour. remove your beef and onion the best you can and set aside. (You will add this back in your pot after the noddles are finished cooking.)
• 5. add your can of consomme and the 6 cups water. let that simmer while you make your noodles.
• 6. In a medium mixing bowl add the 3 cups flour and your baking soda. Make a bowl in the middle and add your eggs. Mix up until sticky and place on a heavily floured surface.
• 7. roll in the flour
• 8. form a tube and roll as thin as you can. Make sure you have plenty flour on the counter!
• 9. Using a pizza cutter slice your noodle strips.
• 10. lift up the noodles gently and fold into the extra flour. If sticking to the counter use a spatula and rub lightly with flour on the top.
• 11. Get your broth to a rolling boil.
• 12. drop all your noodles (don't shake off the flour) into your broth and using a wooden spoon separate them if they stick together.
• 13. Your broth will want to over boil, you want that to happen but you also don't want it to spill over the pot. Lower your heat and let it thicken.
• 14. Place your beef and onions back in your bowl..Your done!

Steps:

• In a Dutch oven, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Transfer to a greased 3-qt. baking dish. , Cover and bake at 350° for 40 minutes or until heated through.

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.