Beef And Noodle Toss Recipes

BEEF AND NOODLES

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.

15 BEEF AND NOODLES RECIPES YOU CAN TRY TONIGHT

Steps:

• Pick a recipe from the list above
• Click the recipe name and visit the website
• Collect the ingredients and cook the food
• Enjoy - don't forget to leave a review

BEEF AND NOODLES

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.

ASIAN BEEF NOODLE TOSS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in contents of one noodle seasoning packet; set aside and keep warm., Break the noodles; place in a large saucepan. Add the contents of second seasoning packet, vegetables, water, soy sauce and ginger. Bring to a boil. Reduce heat; cover and simmer for 6-10 minutes or until vegetables and noodles are tender. Stir in beef and onions.

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 NOODLE BOWL

Steps:

• Cook pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.
• Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.
• Drain pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.

WEEKNIGHT-QUICK THAI BEEF & NOODLE TOSS

Steps:

• Cut meat crosswise into 1-inch wide strips; cut each strip in half. Toss meat and peppers with oil.
• Break Noodles into 3 to 4 pieces; reserve Seasoning Packet. Cook noodles as directed on package; drain.
• Meanwhile stir-fry half the meat in large skillet on medium-high heat 1 to 2 min. or until done. Remove meat from skillet; cover to keep warm. Repeat with remaining meat. Add noodles, steak sauce, carrots, nuts and cilantro; sprinkle with reserved seasoning packet. Cook 2 to 3 min. or until heated through, stirring occasionally. Return meat to skillet; mix lightly.

ORIENTAL BEEF NOODLE TOSS

Steps:

• In a large non stick fry pan brown ground beef.
• Remove and drain in colander.
• Run under hot water to drain the fat.
• Sprinkle on one of the seasoning packages; set aside.
• In the fry fan combine the rest of the ingredients.
• Break the noodles into several pieces.
• Bring to a boil.
• Reduce heat cover and simmer 3 minutes or until noodles are tender.
• Stir occasionally.
• Return ground beef to fry pan heat through.
• Serve.

ASIAN BEEF AND NOODLE TOSS

Steps:

• Heat large non-stick skillet over medium heat until hot.
• Add ground beef, cook 8 to 10 minutes, breaking into crumbles.
• Remove from skillet with slotted spoon, season with one packet of seasoning.
• Place noodles in skillet. Add vegetable mixture, 2 cups water, ginger, and remaining seasoning packet. Bring to a boil.
• Reduce heat, cover and simmer 3 minutes or until noodles are tender, stirring occasionally.
• Return beef to skillet, heat through. Stir in green onion.

QUICK BEEF AND NOODLE TOSS RECIPE - (4.2/5)

Steps:

• Heat oil in a skillet over medium-high heat. Season meat with salt and pepper and sear meat in several batches, until all sides are browned and meat is prepared as desired. Transfer to a tray and keep warm. Prepare Reames® Home Style Egg Noodles according to directions on the package. Drain well. In a large sauce pan melt butter over medium-high heat and add mushrooms. Sauté about 5 minutes or until mushrooms release their moisture. Add onions and garlic and sauté 2 to 3 minutes or until onions are tender. Add beef stock, Worcestershire sauce and bring to a boil. Add the cornstarch and bring to a boil and remove from heat. Add meat and noodles and bring to a simmer. Sprinkle with parsley and serve.

EASY ASIAN BEEF AND NOODLES

Steps:

• Toss beef with 2 tablespoons teriyaki sauce. Cook spaghetti according to package directions; drain., In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 1-3 minutes. Remove from pan., In same skillet, heat remaining oil over medium-high heat; stir-fry coleslaw mix and onion until crisp-tender, 3-5 minutes. Add spaghetti and remaining teriyaki sauce; toss and heat through. Stir in beef. If desired, sprinkle with cilantro.