Beef And Guinness Casserole With Noodles Recipes

BEEF AND NOODLE CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cook the noodles according to package directions.
• Brown the ground beef in a large skillet over medium high heat. Stir in the tomato soup, Worcestershire sauce and garlic, bring to a boil, reduce heat to low and let simmer.
• When noodles are done, stir them and the cheese into the simmering sauce until cheese is melted. Stir the sherry into the sauce and stir for 1 minute, then place in a 2 quart casserole dish and sprinkle with the Parmesan cheese to taste.
• Bake in preheated oven for 30 minutes.

BEEF AND GUINNESS CASSEROLE WITH NOODLES

Steps:

• In a gallon zipper seal bag, place beef, beer, brown sugar, thyme and bay. Seal and marinate overnight.
• Three hours before dinner, preheat oven to 325 degrees and in a 2 quart casserole dish, place mixture from bag including all liquid, garlic, onions and carrots. Mix to combine.
• Cover with parchment and foil and cook for three hours.
• While beef is cooking, in a small bowl, mix butter, flour, mustard powder, salt and pepper. Set aside.
• After three hours remove beef from oven.
• Cook noodles according to package directions while making gravy.
• Place a strainer over a medium sauce pan and pour beef liquid to drain into pan. Place solids back in casserole dish. Heat beef liquid to hot. Microwave butter and flour mixture, also to hot (necessary to avoid lumps).
• With a wire whip, add hot butter and flour mixture to hot liquid and stir to combine to make the gravy. Add gravy seasoning and stir.
• Place strainer back over dish with meat and pour sauce through strainer back over meat and stir to mix in.
• Serve in a family-style bowl over the cooked noodles.

BEEF AND NOODLE CASSEROLE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. In the same skillet, melt butter over medium-high heat. Saute onion and pepper until tender. Stir in the beef, Worcestershire sauce, noodles and soups. , Transfer to a greased 3-qt. baking dish; top with cheese. Bake, uncovered, at 350° for 45-50 minutes or until heated through.

BEEF AND GUINNESS® STEW

Steps:

• Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.
• Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.
• Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.
• Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.
• Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.
• Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.

EASY BEEF AND NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a well-buttered 2 quart casserole, pour cooked and drained noodles.
• Mix soup, milk, beef broth and onion powder together until smooth, add to noodles and stir.
• Add roast beef with gravy, and mix thoroughly.
• Salt and pepper to taste.
• Sprinkle dried parsley flakes evenly on top.
• Sprinkle the top with the bread crumbs.
• Bake, uncovered, in a 350 degree oven for 30 minutes.

BEEF AND GUINNESS CASSEROLE

Steps:

• Cut steak into 5cm pieces. Heat oil in a large frying pan and brown over a moderately high heat until well browned. Transfer to casserole dish.
• Peel and quarter the onions and break into "petals", add to the pan and cook them for about 3 minutes, then add the garlic and cook for one more minute.
• Sprinkle the flour over the onion and stir well to coat the onions in the oil.
• Gradually pour in the stout and beef stock and bring to the boil to make a smooth sauce.
• Pour over the meat in the casserole dish, then stir in the bacon, thyme and orange rind.
• Cook at 160 C for 1 1/2 - 2 hours or until the meat is tender.
• Serve with mashed potatoes.