Mushroom Beef And Noodles Recipes

SESAME BEEF AND MUSHROOM NOODLES

Steps:

• Break noodles into small pieces; reserve 1/4 cup., In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Add mushrooms and contents of ramen seasoning packets; cook and stir 3-4 minutes longer or until mushrooms are tender. Add remaining noodles and water. Bring to a boil; cook 3-4 minutes or until noodles are tender, stirring occasionally. , Remove from heat; stir in cilantro and sesame oil. Top with reserved noodles.

CREAMY BEEF, MUSHROOM AND NOODLE SOUP

Steps:

• In 5- to 6-quart Dutch oven, melt butter over medium-high heat. Add onion, garlic and mushrooms; cook 5 to 6 minutes, stirring frequently, until mushrooms are softened.
• Stir in beef. Cook 5 to 6 minutes, stirring frequently, until beef is no longer pink. Stir in remaining ingredients except noodles and sour cream. Heat to boiling. Reduce heat to medium-low; cover and cook 10 minutes, stirring occasionally. Stir in noodles. Cover; cook 5 to 7 minutes, stirring occasionally, until noodles are tender.
• Stir in sour cream. Cook 3 to 5 minutes, stirring frequently, until well blended.

CREAMY GROUND BEEF AND NOODLES

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.

HOME-STYLE BEEF-N-NOODLES W/MUSHROOMS & ONIONS

Steps:

• Try to find two 4 lb. chuck roasts, and cut the excess slab of fat off the top. Cut into LARGE bite-sized pieces because beef shrinks when it cooks. You want to end up with nice big chunks! :).
• In large metal roaster that you can use on the stove, lightly brown meat on all sides over medium-high heat in a little oil. You may have to do this in frying pan(s).
• *Pepper beef lightly to liberally with coarse ground pepper as you add it to the roaster or frying pan. (Should take about 10 minutes.).
• When beef is lightly browned on the outside, add broth, onion, soup mix, A-1, garlic, butter and a nice amount of salt. Add salt a 1/2 teaspoons at a time so you don't over do it.
• Bring to a boil, cover with lid, turn down heat and simmer for 1 1/2 hours.
• Stir occasionally.
• Add mushrooms, recover, and simmer 15-20 minutes longer.
• Remove lid.
• Mix cornstarch and cold water, add, stirring. Simmer, stirring only occasionally, for another 5 minutes til thickened a bit.
• Fold in cooked, drained noodles.
• Serve with warm crusty bread and butter, and a side vegetable such as green beans, or salad.
• *You can add another 1/2 to 1 bag more cooked noodles if you want to stretch this out. I make it hearty, full of lots of meat, though; when it's being considered as a "main dish".
• If you stretch it out though, you may need to add a cup or so of beef bouillon. Just see what you end up with, add as needed.
• ***! This last time I made this, I added 1 tbsp horseradish and 1 tbsp spicy brown mustard to the pot while the beef was simmering. It was EVEN BETTER! *Don't worry, it doesn't taste like you added it, it just added more flavor and totally mellowed out especially after the noodles were added and sat on LOW HEAT for about another hour or so.I took this to my sister's Christmas party and everyone loved it! People even asked for the recipe. :) (I should have thought of it before, because that's how I make my pot roast anyways! :) And NO ONE knows it's in there!) *I used (about)6 1/2 lbs. beef, 2 1/2 bags noodles and added an extra 3 tbsp butter because I thought I had added a bit too much salt. It was really good! Hope ya try it! :).

MUSHROOM BEEF AND NOODLES

Steps:

• In slow cooker, combine soups and bread crumbs; mix well. Stir in beef. Cover and cook on low for 8 hours or until meat in tender.
• Serve over hot noodles.

MUSHROOM BEEF AND NOODLES

Steps:

• In a 3-qt. slow cooker, combine soups and bread crumbs; mix well. Stir in beef. Cover and cook on low for 8 hours or until meat is tender. Cook noodles according to package directions; drain. Serve with beef mixture.

INSTANT POT® BEEF AND NOODLES

Steps:

• Place frozen egg noodles in the refrigerator to thaw, 8 hours to overnight.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Sauté function.
• While the pot is heating, combine flour, salt, granulated onion, granulated garlic, and seasoning blend in a resealable bag. Add stew meat, seal the bag, and shake to thoroughly coat the meat.
• When the pot is hot, add oil and butter. Cook beef in batches until seared, about 5 minutes per batch, removing seared beef to a plate.
• Add mushrooms and onion to the pot, then pour in beef broth; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Blend water and dry onion and mushroom soup mix together in a small bowl and pour over the noodles.
• Cancel Sauté function and select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes, then use the quick-release method for any remaining pressure. Unlock and remove the lid. Serve immediately.

BEEF AND MUSHROOMS WITH NOODLES

Steps:

• Heat 1-1/2 tsp. oil in large nonstick skillet on medium-high heat. Sprinkle meat with pepper. Add half the meat to skillet; cook and stir 1 to 2 min. or until evenly browned. Transfer to bowl. Repeat with remaining oil and meat.
• Cook noodles as directed on package, omitting salt. Meanwhile, heat Italian dressing in same skillet on medium heat. Add next 4 ingredients; cook 12 min. or until vegetables are crisp-tender, stirring occasionally. Stir in broth and peas; simmer 2 min. or just until peas are tender. Add meat; cook 1 to 2 min. or until heated through, stirring occasionally. Stir in sour cream until well blended.
• Drain noodles. Serve topped with meat mixture and tomatoes.