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
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
SPANISH NOODLES & GROUND BEEF
Bacon adds crunch to this comforting stovetop supper my mom used to make when I was a kid. Now I prepare it for my own family. -Kelli Jones, Perris, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook and crumble beef with green pepper and onion over medium heat until no longer pink, 5-7 minutes; drain., Stir in noodles, tomatoes, water, chili sauce, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until noodles are tender, 15-20 minutes, stirring frequently. Top with bacon.
Nutrition Facts : Calories 409 calories, Fat 18g fat (6g saturated fat), Cholesterol 104mg cholesterol, Sodium 756mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 3g fiber), Protein 28g protein.
BEEF PAPRIKA AND NOODLES
Delicious beef casserole with a sweet red onion sauce served over noodles. This dish is even better warmed over the next day. It travels well.
Provided by Lydia
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 2h25m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium heat. Cook and stir steak in hot oil until browned completely, about 5 minutes.
- Stir water, ketchup, onion, Worcestershire sauce, brown sugar, paprika, mustard, garlic, salt, and pepper with the beef in the pot; bring to a boil, reduce heat to low, and cook at a simmer until meat is tender and the sauce thickens, 2 to 3 hours.
- 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.
- Ladle beef mixture over noodles to serve.
Nutrition Facts : Calories 663.7 calories, Carbohydrate 88.6 g, Cholesterol 143.3 mg, Fat 14.5 g, Fiber 4.1 g, Protein 45.8 g, SaturatedFat 3.4 g, Sodium 1065 mg, Sugar 30.7 g
MONGOLIAN BEEF AND NOODLES
No need to call for delivery - steak, noodles, veggies and a skillet is all you need to make this Chinese take-out classic at home.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 4
Number Of Ingredients 15
Steps:
- Place flank steak in freezer 30 minutes. Cut against the grain into 1/8-inch slices; place in medium bowl.
- In small bowl, beat soy sauce, brown sugar, gingerroot, sesame oil, garlic and pepper flakes until sugar is dissolved. Add 1/4 cup of the soy sauce mixture to beef; toss to coat. Reserve remaining soy sauce mixture. Cover and refrigerate beef 45 minutes.
- In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the marinated beef, spreading it out into single layer; cook 1 minute on each side until browned. Transfer beef to plate. Add another 1 tablespoon oil to skillet; repeat cooking remaining half of beef. Transfer to plate.
- Reduce heat to medium. Add carrots; cook and stir about 2 minutes or until they begin to soften. Add 3 green onions cut into 1-inch slices; cook another minute.
- Add broth to reserved soy sauce mixture. Beat in cornstarch and water with whisk; add to hot skillet. Cook until sauce is boiling and thickened. Add beef and cooked rice noodles; toss to coat with sauce, and heat through. Transfer to serving plate; garnish with 3 tablespoons thinly sliced green onions.
Nutrition Facts : Calories 530, Carbohydrate 77 g, Cholesterol 55 mg, Fat 1, Fiber 4 g, Protein 27 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1690 mg, Sugar 12 g, TransFat 0 g
POOHRONA'S PINEAPPLE UPSIDE-DOWN CAKE
I have looked and looked for a basic cake recipe with good reviews and have come up empty handed. So to the kitchen I go and this is what I came up with. I do not use cherries and pecans in mine as some do so in my pictures they are absent but included in recipe for those that do like to add either. I experimented ( as I call it) tonight and my mother could only say Mmmmmmm when she tasted it. Now she is trying really hard not to eat the whole cake!
Provided by Poohrona
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Allow eggs to set out until they are at room temperature. Also allow 3/4 cup (1 1/2 sticks) to soften at room temperature.
- Preheat oven to 350*.
- In 13x9x2 inch pan melt 1/4 cup butter and add brown sugar and 3 tbsp of reserved pineapple juice. Mix well in bottom of pan.
- Place pineapple slices in bottom of pan on sugar mixture. If you are using cherries and pecans, place a cherry in the middle of each pineapple slice and place pecan halves rounded side down around the slices. Set aside.
- In a mixing bowl, mix butter. Add sugar and cream together.
- Add eggs, one at a time mixing well after each. Stir in vanilla. Set aside.
- In another bowl sift together flour, salt and baking powder. Add to sugar and butter mix alternating with milk, mixing well after each just until blended.
- Stir in 2 tbsp reserved pineapple juice and pour over pineapple slices in pan.
- Bake for 35 minutes or when toothpick comes out clean.
- Let cool in pan for 10 minutes.
- Loosen sides with knife and invert on plate or cake board.
- Eat and enjoy!
Nutrition Facts : Calories 455.8, Fat 17.8, SaturatedFat 10.7, Cholesterol 90.7, Sodium 343, Carbohydrate 70.3, Fiber 1.4, Sugar 47.3, Protein 5.5
POOHRONA'S TEXAS MEATLOAF
This meatloaf is really tasty. Use the leanest beef, at least 93/7. Dried parsley can be used but only use 2 tsp if you are going with dried over fresh..
Provided by Poohrona
Categories Peppers
Time 2h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350*.
- In a large bowl combine 3/4 of the chopped onions and bell peppers (reserving the rest) with the parsley, ground chuck, bread crumbs, and eggs.
- Add 1/4 cup tomato sauce, 1/4 cup of the ketchup, 1/2 tsp salt, 1/4 tsp pepper to meat mixture. With clean hands mix well.
- Put into baking dish and form into a loaf. Set aside.
- In medium sauce pan mix the remaining ingredients; tomato sauce, ketchup, onion, bell pepper, 1/2 tsp salt, 1/4 tsp black pepper, celery seed and garlic powder. Bring to a boil on medium heat.
- Cook for 5 minutes, stirring.
- Pour hot sauce over loaf. Bake at 350* for 1 1/2 hours or until done.
- Remove from oven and loosely cover with foil until ready to serve.
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