Easy Beef And Noodles Recipe Using Chuck Roast

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QUICK BEEF AND NOODLES



Quick Beef and Noodles image

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

2-1/2 cups uncooked yolk-free noodles
1/3 cup sliced fresh mushrooms
1/3 cup chopped onion
1 tablespoon olive oil
1-1/4 cups reduced-sodium beef broth
6 ounces deli roast beef, cubed
1/8 teaspoon pepper
OPTIONAL: sour cream and chopped fresh parsley

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

CHUCK ROAST WITH HOMEMADE NOODLES



Chuck Roast with Homemade Noodles image

The whole family loves Mom's tender beef and hearty noodles. Simmered in beef broth, the noodles taste wonderfully old-fashioned. Mom has to make a huge batch since even the grandchildren gobble them up. -Gloria Grant, Sterling, Illinois

Provided by Taste of Home

Categories     Dinner

Time 3h

Yield 8 servings.

Number Of Ingredients 10

1 boneless beef chuck roast (3 to 4 pounds)
1/2 cup chopped onion
2 tablespoons canola oil
3 cups water, divided
1 cup all-purpose flour
1/2 teaspoon salt
1 egg
2 tablespoons milk
1 can (14 ounces) beef broth
Pepper to taste

Steps:

  • In a Dutch oven, brown roast and onion in oil. Add 1 cup water. Cover and bake at 325° for 2-1/2 to 3 hours or until the meat is tender. , Meanwhile, for noodles, combine flour and salt in a bowl; make a well in the center. Beat egg and milk; pour into well. Stir to form a stiff dough. Turn onto a well-floured surface; roll into a 15x12-in. rectangle. Cut into 1/8-in. strips. Cover and refrigerate until ready to cook. , Remove roast and keep warm; add broth and remaining water to pan. Bring to a boil; add noodles. Cook for 8-10 minutes or until tender. Drain; season with pepper. Serve with the roast.

Nutrition Facts :

BEEF STROGANOFF OVER BUTTERED NOODLES



Beef Stroganoff over Buttered Noodles image

Provided by Tyler Florence

Categories     main-dish

Time 3h25m

Yield 6 servings

Number Of Ingredients 16

3 cups beef stock
1 carrot, chopped
6 sprigs fresh thyme
1 bay leaf
2 pounds chuck roast, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 tablespoons cognac
5 tablespoons unsalted butter
1 pound mushrooms, sliced
3 cloves garlic, chopped
2 tablespoons sour cream, plus more for garnish
1 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley leaves, plus more for garnish
1 (1-pound) package wide egg noodles

Steps:

  • Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the cognac and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.
  • In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.
  • When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper.
  • Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.

CREAMY GROUND BEEF AND NOODLES



Creamy Ground Beef and Noodles image

A delicious, creamy ground beef dinner with noodles and corn topped with cheese. This is one of those recipes that if you don't try it, you won't know what you are missing.

Provided by SHERI5

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 30m

Yield 8

Number Of Ingredients 10

1 (10 ounce) package egg noodles
2 pounds ground beef
1 pinch onion powder, or to taste
1 pinch garlic powder, or to taste
salt and ground black pepper to taste
1 (8 ounce) package cream cheese
1 (10.75 ounce) can cream of mushroom soup
1 (10 ounce) can whole kernel corn, drained
1 (5 ounce) can evaporated milk
1 (8 ounce) package shredded mozzarella cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add noodles and cook until tender, about 7 minutes. Drain.
  • Meanwhile, place ground beef into a large skillet over medium-high heat. Season with onion powder, garlic powder, salt and pepper; cook and stir until evenly browned, 5 to 7 minutes. Drain off grease.
  • Stir the cream cheese and cream of mushroom soup into the ground beef until well blended, about 5 minutes. Mix in the drained noodles and corn. Stir in evaporated milk to reach your desired consistency, about 5 minutes. Top with mozzarella cheese and cook until melted, about 5 minutes more.

Nutrition Facts : Calories 600.6 calories, Carbohydrate 40.1 g, Cholesterol 152.5 mg, Fat 33.1 g, Fiber 2.1 g, Protein 35.9 g, SaturatedFat 16 g, Sodium 701.5 mg, Sugar 4.9 g

EASY BEEF STEW WITH NOODLES



Easy Beef Stew with Noodles image

Affordable chuck roast is a great choice for stews because it becomes tender and flavorful as it simmers. Cutting the meat into small pieces shortens the cooking time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h

Number Of Ingredients 11

1 tablespoon vegetable oil
2 pounds boneless beef chuck, cut into 1/2-inch cubes
Coarse salt and ground pepper
1 medium onion, sliced lengthwise
2 tablespoons all-purpose flour
3 cans (14.5 ounces each) reduced-sodium chicken broth
1/2 pound carrots, cut into 1-inch chunks
2 medium russet potatoes, peeled and cut into 1-inch dice
2 cups egg noodles
3 tablespoons finely chopped fresh parsley
1 teaspoon red-wine vinegar

Steps:

  • In a large Dutch oven or heavy pot, heat oil over high. Add beef, season with salt and pepper, and cook until seared and brown, about 6 minutes. Add onion and season with salt and pepper. Cook until onion begins to soften (reducing heat, if necessary), about 5 minutes. Stir in flour until beef and onion are coated and cook 1 to 2 minutes (do not burn). Add broth and 3 cups water, stirring and scraping up browned bits. Bring to a boil; reduce to a simmer and cook until beef is tender, about 25 minutes.
  • Add carrots and potatoes and cook until potatoes are tender, about 10 minutes. Add noodles and cook until tender, about 8 minutes. Season with salt and pepper. To serve, stir in parsley and vinegar.

Nutrition Facts : Calories 731 g, Fat 34 g, Fiber 4 g, Protein 56 g

EASY BEEF AND NOODLES



Easy Beef and Noodles image

This is very easy to make...cooks itself with little work. Has a great beef taste, but not to heavy. You can adjust the ingredients to satisfy your own taste.

Provided by Shannonmc

Categories     One Dish Meal

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 10

2 -3 lbs chuck roast
1 can beef broth
1 package mccormick au jus sauce
1 1/2 cups water
1 -2 cup of medium sliced carrot
1/2 cup chopped onion
1 -2 clove chopped garlic
1 teaspoon salt
1 teaspoon pepper
8 ounces noodles

Steps:

  • In a skillet on medium to low heat, put roast in a large skillet.
  • Pour can of beef broth over beef and add onion and garlic clove.
  • Cook for 1 hour until broth is about 1/2 gone.
  • After an hour, add Au jus, water, salt and pepper.
  • Mix well until Au jus is disolved.
  • Add sliced carrots and cook for additional hour until meat and carrots are tender.
  • In a separate pan cook noodles until tender and drain.
  • Put noodles in a serving dish, cut meat into pieces (should be tender enough to pull apart) and add to noodles.
  • Pour remaining liquid from pan over noodles and beef.
  • Stir well and serve.
  • You can add more of less carrots.
  • We like a lot of carrots.
  • Also, I like to turn my roast off and let it sit for about 15 minutes in the pan before cutting so it will retain more of the juices.
  • ENJOY!

Nutrition Facts : Calories 555.2, Fat 31.8, SaturatedFat 12.4, Cholesterol 136.7, Sodium 881.2, Carbohydrate 30.6, Fiber 2.1, Sugar 2.1, Protein 34.8

BEEF AND NOODLES



Beef and Noodles image

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

1 pound sirloin steak, cut into 1-inch cubes
2 tablespoons butter
1 large onion, sliced
1 cup beef stock
2 bay leaves
1 pinch dried thyme
salt and ground black pepper to taste
1 cup frozen peas
1 tablespoon cornstarch
4 cups egg 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.

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

CROCK POT BEEF AND NOODLES



Crock Pot Beef and Noodles image

Make and share this Crock Pot Beef and Noodles recipe from Food.com.

Provided by jgss301

Categories     Meat

Time 6h15m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 (8 ounce) boxes beef broth or 3 (8 ounce) boxes beef stock
1 large beef roast
salt
pepper
garlic powder
egg noodles (Frozen or Kluski or even homemade)

Steps:

  • Start with putting Roast and broth or stock in crock pot and cook on high for 4-6 hours. Adding Salt, Pepper and Garlic Powder to taste.
  • Once the beef has cooked add the noodles and let cook for another 30 min to 1 hour.
  • You can also add any veggies that you would like to this recipe and can shred the beef or cut into larger pieces for serving. I like to serve this over mashed potatoes.

Nutrition Facts : Calories 416.6, Fat 13.8, SaturatedFat 5.6, Cholesterol 217.1, Sodium 872.9, Carbohydrate 0.1, Protein 73.1

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