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
EGG NOODLES WITH MUSHROOMS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook egg noodles until just tender in boiling salted water, about 6 minutes.
- Saute sliced mushrooms and shallot in 2 tablespoons butter over moderate heat until mushrooms are tender, about 3 or 4 minutes.
- Drain noodles and toss in with cooked mushrooms. Add the parsley and season with a little salt, to taste.
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.
BEEFY EGG NOODLES
This is an easy recipe that is a base to do something interesting every time. The variations I like for this recipie includin a few dashes of Worcestershire, a few dashes of habenero hot sauce or to go another direction, a bit of soy sauce with ginger powder. Depends on if you want it hot or with an Asian twist. I have also added cumin, chili powder and some cayenne pepper. Just depends on your mood. You can go fresh or canned on the mushrooms too. (Oh and don't forget, the noodles should be based on your cuisine choice, and the cheese might not be so hot on all those variants.)
Provided by David Hawkins
Categories One Dish Meal
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 298.4, Fat 17.4, SaturatedFat 6.8, Cholesterol 77.1, Sodium 303.6, Carbohydrate 10.8, Fiber 1.6, Sugar 3.5, Protein 24.2
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
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.
BEEF AND NOODLES
I was looking for a recipe for beef and noodles that didn't use any sort of condensed soup. I found one at Better Homes & Gardens and made a few changes to come up with this. I use Homemade Noodles (recipe 27344) for the noodles, and they absorb a lot of liquid so this is pretty thick - if you like it thinner, adjust accordingly (I've not tried this with purchased noodles but they may make a difference as well).
Provided by flower7
Categories One Dish Meal
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Add oil to a large dutch oven over medium heat.
- Sprinkle the flour over the meat and toss to evenly coat cubes with flour.
- Brown half of the coated meat in hot oil. Remove from pan. Brown the remaining meat and remove. Set aside.
- In the same pan, brown the onion and garlic, adding more oil, if necessary. Drain off any excess fat. Return all meat to the pot.
- Stir in the broth, wine, marjoram, and pepper. Bring to a boil; reduce heat. Simmer, covered, for 1-1/2 to 2 hours or until meat is tender.
- When meat is tender, remove with a slotted spoon and set aside to cool briefly.
- In the meantime, stir noodles into broth. Bring to a boil; reduce heat to low.
- Shred beef and add back to pot with noodles.
- Cook, uncovered, for about 30 minutes or until noodles are tender and mixture is thick. Add additional broth or water if necessary (if noodles are absorbing it all).
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- Cook the egg noodles according to the package instructions. Drain and rinse well when finished.
- Heat 2 tsp of olive oil in a large skillet over medium-high heat, and brown the meat until cooked through.
BEEF AND NOODLES - SALT & LAVENDER
From saltandlavender.com
- Meanwhile, sauté the onion with the olive oil in a skillet over medium-high heat. Cook, stirring fairly often, until the onion is very lightly browned (approx. 6-8 minutes).
- Just before you're ready to add the meat to the pan, add the ramen noodles to the boiling water (they will only take around 3 minutes).
THE BEST BEEF NOODLE SOUP RECIPE - BOWL ME OVER
From bowl-me-over.com
- Begin by peeling and dicing the onions, mushrooms and carrot. Mince the garlic, dice the beef, removing any excess fat.
- Next add the sliced mushrooms, diced carrots and onions, season with steak seasoning. Saute for five minutes. Add the minced garlic and saute for about a minute.
BEEF EGG NOODLE CASSEROLE - MONSTER FOODIES
From monsterfoodies.com
- While the noodles are cooking, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until breaking the meat up into chunks with a spatula or spoon for about 4-5 minutes. Add onion and garlic and cook for an additional 5 minutes. Season with salt and pepper to taste.
BEEF NOODLE SOUP - DINNER AT THE ZOO
From dinneratthezoo.com
- Heat the butter over medium in a large stock pot. Add the onion and season with salt and pepper; cook for 3-5 minutes or until onion is translucent.
- Add the carrots and celery and cook for 3 more minutes. Pour the beef broth into the pot and bring it to a simmer.
BEEF AND VEGGIE NOODLE BOWLS - GIRL GONE GOURMET
From girlgonegourmet.com
- Boil the spaghetti according to package directions. Drain and toss the noodles with the sesame oil. Set the spaghetti aside.
- In a large pan, heat the vegetable oil over medium-high heat. Place the steak in the pan and cook it for a few minutes on each side until browned and cooked to desired doneness. Transfer the steak to a cutting board to rest.
CROCK POT BEEF AND NOODLES - THIS IS NOT DIET FOOD
TENDER BEEF TIPS AND EGG NOODLES - JOE'S HEALTHY MEALS
From joeshealthymeals.com
- Place vegetable oil in a dutch oven or large stock pot and heat on high, add the beef and cook stirring until browned 3 to 5 minutes.
- Add the chopped onion, garlic and black pepper and cook, stirring for 2 or 3 more minutes to soften the onion.
- Next, add the liquid ingredients, bring to a boil, then reduce the heat to a simmer, cover and cook for 2 hours. Check the tenderness of the beef with a small taste.
BEEF NOODLE CASSEROLE - DINNER AT THE ZOO
From dinneratthezoo.com
- Bring a pot of salted water to a boil; add the egg noodles and cook according to package directions. Preheat the oven to 400 degrees F.
SLOW COOKER BEEF AND NOODLES - NEIGHBORFOOD
From neighborfoodblog.com
- Mix the salt, parsley, basil, garlic powder, onion powder, and pepper in a small bowl. Rub the roast evenly on all sides with the spice mixture.
- Place the roast in the slow cooker and pour 4 cups of the beef broth around the sides, along with the minced garlic.
BEEF NOODLE SOUP - FOX VALLEY FOODIE
From foxvalleyfoodie.com
- Add oil to Dutch Oven set on medium high and heat till shimmering. Add beef, let cook without stirring until brown crust forms. Stir once to flip beef and brown again.
- Remove beef from pot, turn down to medium heat, add additional oil if needed, and saute the onions until tender.
BEEF AND NOODLES - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
- Add olive oil to pressure cooker pot and set to sauté function. Divide meat in half and brown the first half, turning only once. Remove from pot and set on plate. Brown second half of meat.
- Brown meat in heavy bottom pot over medium high heat using same procedure. Once all ingredients (not the egg noodles which will need to be cooked separately) have been added to pot, cover and allow to braise at a simmer for at least an hour.
- Brown meat in heavy bottom pot over medium high heat using same procedure. Transfer to slow cooker with remaining ingredients (not the egg noodles which will need to be cooked separately). Cover and cook on high for 2 hours or low for 6-8 hours.
EGG NOODLES AND TENDER CHUNKS OF BEEF. - AN AFFAIR FROM THE HEART
From anaffairfromtheheart.com
- To a pan over medium heat add beef, beef stock, celery, and onion. Generously salt and pepper.
- While meat cooks, prepare your egg noodles per the package instructions. Or make your own homemade egg noodles.
SLOW COOKER BEEF AND NOODLES - HOUSE OF NASH EATS
From houseofnasheats.com
- Heat oil in a large skillet over high heat until shimmering. Place meat in the pan to sear for 2 minutes on each side, turning carefully with tongs. Transfer the seared roast to the slow cooker.
- Add onion, garlic, and beef broth to the slow cooker, then cover with lid and cook on LOW for 8 hours until meat is tender.
OLD FASHIONED BEEF & NOODLES | JUST LIKE GRANDMA USED TO MAKE!
From spicedblog.com
- Place vegetable oil in a large skillet and place skillet over medium-high heat. Once hot, add chuck roast and sear for 3-4 minutes per side.
- Using a small bowl, add cornstarch and water; whisk together until well combined. Set bowl aside.
BEEF AND MUSHROOMS WITH EGG NOODLES RECIPE | MYRECIPES
From myrecipes.com
- Whisk together first 5 ingredients in a lightly greased 5-qt. slow cooker. Stir in mushrooms. Add roast to slow cooker. Cover and cook on HIGH 4 to 4 1/2 hours or until beef is tender and shreddable.
- Meanwhile, prepare noodles according to package directions. Toss hot cooked noodles with 2 tablespoons parsley.
- Spoon beef mixture over hot cooked noodles. Sprinkle with remaining 1 tablespoon parsley, and serve immediately.
BEEF STIR FRY WITH NOODLES - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
- Combine soy sauce, broth, brown sugar, garlic, and ginger in a small mixing bowl. Place half of the mixture in a gallon-sized Ziploc bag, add sliced beef, seal (pressing as much air out as you can), and refrigerate for at least 2 hours.
- Add cornstarch to remaining mixture in bowl and stir until smooth, cover and refrigerate until ready to use.
- Prepare linguini noodles according to package directions. While noodles are cooking, heat 2 teaspoons oil in a large skillet over medium-high heat and add steak slices, discarding excess marinade. Stir-fry until just browned, remove steak from skillet and set aside.
BEEF AND NOODLES - GONNA WANT SECONDS
From gonnawantseconds.com
- In a large stockpot, add 2 tablespoons of vegetable oil and heat over medium heat. When the oil is hot, brown meat in batches without crowding it. Add more oil as needed. Transfer browned meat with a slotted spoon, to a plate, and set aside.
- In the same pot, saute onion and garlic over medium-low heat, until soft, about 8 minutes. Add beef back to the pot. Pour in beef broth and red wine. Add Better than Bouillon, marjoram, salt, and pepper and bring to a boil. Reduce heat immediately and simmer gently, partially covered with a lid, for about 1 1/2-2 hours or until the beef is tender. Transfer beef chunks with a slotted spoon to a plate and shred into large pieces. Return to pot.
CROCK POT BEEF AND NOODLES - RECIPES THAT CROCK!
CHINESE BEEF AND BROCCOLI NOODLES - RECIPETIN EATS
From recipetineats.com
- Broccoli & Noodles: Bring a large pot of water to the boil. Add broccoli, cook for 1 minute. Add noodles then after 15 seconds, use a wooden spoon to separate the noodles then immediately drain (don't have the noodles in the water for more than 1 minute).
BEEF AND NOODLES STIR FRY - KHIN'S KITCHEN | CHINESE CUISINE
From khinskitchen.com
- Soak the dry egg noodles in the hot water for 10-15 mins and drain the water out. Set aside. ( Please check the packet instructions. )
- Cut the beef steak into thin slices. Mix well with the ingredients in the beef marinate list. Set aside and marinate for 10-15 mins.
GROUND BEEF NOODLE SOUP - MEATLOAF AND MELODRAMA
From meatloafandmelodrama.com
- Brown the ground beef in a large pot or Dutch oven over medium-high heat, and season with sea salt and pepper
- Add remaining ingredients, except egg noodles, cover, and cook over high heat until soup starts to boil
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