Beef Consomme Egg Noodles Recipes

NO YOLKS® BEEF NOODLE CASSEROLE

Steps:

• Prepare noodles according to package directions.
• Preheat oven to 375 degrees F.
• Heat a large skillet over medium heat and brown beef with onion, garlic, oregano and salt. Stir in tomato sauce, water and cooked noodles. Pour into casserole dish and top with shredded Cheddar cheese.
• Bake 20 minutes or until casserole is bubbling.

BEEF AND NOODLE CASSEROLE

Steps:

• Preheat oven to 350.
• Brown ground beef and onion, drain.
• Cook and drain egg noodles.
• Combine beef mixture and egg noodles in a pot and add tomato sauce, cream of mushroom soup, and 3/4 of the cheese. Stir until cheese is melted.
• Pour mixture into casserole dish. Top with remaining cheese.
• Bake for 25-30 minutes, until cheese is melted and bubbly.

BEEF CONSOMME' EGG NOODLES

Steps:

• Put 4-6 quarts water on stove to boil.
• Add dry noodes. Bring back to boil and cook 7 minutes.
• Drain. Do not rinse.
• Oven temperature 350*.
• In 9 X 13 glass pan, spray Pam or grease the pan.
• Add the consomme'.
• Rinse out the cans with the hot water.
• Add to the pan and stir.
• Add the butter or margarine and bay leaf.
• Add the precooked noodles and stir until all are covered in consome'.
• Cover the dish with foil.
• Bake 20 to 30 minutes.
• Stir twice while cooking.
• Serve right from the dish. Add salt and pepper and more margarine if you prefer.
• Note: Sometimes I added a cup of sliced onion with the noodles while cooking. Some like it that way.

BEEF CONSOMME WITH EGG YOLKS AND GLASS NOODLE CRISPS

Steps:

• For the beef consomme: Peel and quarter the onions. Rinse, peel and chop the carrots. Heat the oil in a pot. Add the onions and carrots, and cook until starting to color. Add the star anise and stock, and bring to a simmer. Stir in the beef and simmer for 20 minutes. Remove the beef and reserve for use in another recipe. Pour the consomme through a fine sieve into a clean pot, and simmer over high heat until reduced to 120 ml (approximately 1/2 cup). Season with salt, pepper, tabasco and worcestershire sauce to taste.
• For garnish: Soak the glass noodles in a bowl of lukewarm water until soft, about 15 minutes. Drain and pat dry with paper towels. Heat the oil in a large nonstick pan. Add the glass noodles to the oil in 4 round portions. Cook until cripsy and remove to drain on a paper towel. Place each egg yolk in a glass. Carefully pour the consomme over the egg yolk and mix together if desired. Garnish with the glass noodles and parsley.

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.

BEEF CONSOMMé

Steps:

• Prepare clarification mixture Pulse chopped onion, carrot, and celery in a food processor or mini-chopper until finely chopped. Whisk egg whites until frothy, then add ground beef and chopped vegetables and mix well with your hands. Cover and chill in the refrigerator for at least 1 hour (or overnight).
• Make onion brûlé Sear the remaining onion wedge in a small cast-iron skillet over medium-high heat on both cut sides until blackened, then coarsely chop.
• Clarify stock Pour stock into a stockpot. Remove the clarification mixture from the refrigerator and add the browned onion and the tomato, then add this mixture to the pot. Set over medium-high heat and whisk briskly until thoroughly incorporated with the stock. Use a wooden spoon to stir at a slower speed until the solids rise to the top, then stop stirring. Continue cooking until frothy bubbles start to form around the sides of the raft. Reduce heat to medium-low and use a spoon or a ladle to make a hole in the raft so the consommé can bubble freely, and you can see the color and clarity of the broth. At this point the broth should be clear; further simmering is to develop more flavor.
• Remove raft and strain consommé Cook for 1 1/2 to 2 hours, or until the raft starts to sink a bit. Ladle the consommé from the pot through the hole in the raft (or you can crack it at this point, since it has solidified) into a cheesecloth-lined sieve set over a heatproof container. Discard the raft. Then strain broth again, this time through a coffee filter. Remove fat by sweeping a paper towel across top of consommé several times. Reheat if necessary. Season with salt and garnish as desired. If not serving immediately, allow consommé to cool and then refrigerate overnight in an airtight container. Before using, remove and discard solidified fat that has accumulated at the top and reheat consommé over gentle heat, just until hot.
• Follow the directions above for beef consommé, substituting ground chicken and chicken stock for the ground beef and beef stock.
• Use only coarse salt to season consommé; iodized (table) salt will cause it to turn cloudy.
• The clarification mixture should be kept as cold as possible until needed (always add tomato, or other acidic ingredient, just before using, since it will cause the egg whites to coagulate too soon).
• Monitor the temperature of the consommé as it cooks to make sure it is at a gentle simmer.

GROUND BEEF AND EGG NOODLE CASSEROLE

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.