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
GRANDMA'S BEEF AND NOODLE CASSEROLE
This ground beef casserole with noodles was Grandma's best creation - this was my one request for my birthday every year.
Provided by Marcia Reinhardt
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef, bell pepper, and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Stir flour into the drippings in the pan; slowly whisk in milk and season with salt and pepper. Stir in 1 cup Cheddar cheese, olives, and pimentos.
- Drain noodles and fold into the beef mixture. Transfer to a casserole dish and cover with remaining cheese.
- Bake in the preheated oven until bubbly and cheese is melted and browned, about 40 minutes.
Nutrition Facts : Calories 430.1 calories, Carbohydrate 39.8 g, Cholesterol 98.3 mg, Fat 19.4 g, Fiber 3 g, Protein 23.9 g, SaturatedFat 8.8 g, Sodium 408.7 mg, Sugar 5.3 g
BEEF AND NOODLE CASSEROLE
When I was working on the local election board in the '50s, one of my co-workers gave me this beef noodle casserole recipe, and it has been a family favorite ever since. It's quick to make for unexpected company or easily doubled for a potluck.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 445 calories, Fat 20g fat (9g saturated fat), Cholesterol 112mg cholesterol, Sodium 747mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 2g fiber), Protein 27g protein.
BEEF NOODLE SKILLET
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
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).
BEEF AND NOODLE CASSEROLE/JOHNNY MOSETTI/"FROJOS"
A cousin of the Johnny Marsetti recipes as my family has made it for, well, as long as I can remember! Freezes well, makes plenty and everyone loves it, it's my most requested potluck contribution. The green olives really make the dish special, in my opinion. We double those as my entire family loves the salty contrast of the olives on top of the cheese. We also add extra cheese. Prep time is the longest it's taken me to make this in the past using a knife and hand chopping/shredding everything. Using a food processor will cut your time, I just find them a constant source of frustration and therefore use a knife and hand grater.
Provided by Morgorond
Categories Meat
Time 50m
Yield 1-2 casseroles, 12 serving(s)
Number Of Ingredients 10
Steps:
- Bring large pot of water to boil and cook noodles according to package directions. Drain.
- While the noodles are cooking, brown the ground beef with the diced onion, celery and bell pepper until beef is cooked through and vegetables are softened. Season to taste with salt and pepper, if desired.
- Mix together beef mixture, noodles, tomato sauce, and tomato soup and place in large, rectangular baking dish.
- Top with shredded cheddar and sliced green olives.
- Bake uncovered at 350 for 25-30 minutes or until cheese is melted and casserole is heated through.
- Special Note: I often bake this in two 9x9 pans and then freeze one for later use if I am making this for myself. To use frozen casserole simply thaw overnight in the refrigerator and bake at 350, uncovered, to heat through.
Nutrition Facts : Calories 447.7, Fat 23.1, SaturatedFat 9.4, Cholesterol 103.1, Sodium 793.5, Carbohydrate 34.8, Fiber 3.1, Sugar 4.7, Protein 25.3
QUICK BEEF AND NOODLES
My family loves stroganoff, and this beef and noodles dish is my lightened-up version. Using meat from the deli saves the hours spent cooking a beef roast. I serve this with a salad for a great, homestyle meal. —Pamela Shank, Parkersburg, West Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cook noodles according to package directions. In a large skillet, saute mushrooms and onion in oil until tender. Add broth, roast beef and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Drain noodles; stir into skillet. If desired, top with sour cream and parsley.
Nutrition Facts : Calories 375 calories, Fat 10g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 778mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
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