GROUND BEEF & PASTA SKILLET
Sneak extra vegetables into your child's day (and yours too!) with this easy one-skillet pasta recipe. Finely chop mushrooms to resemble the texture of ground beef and stir them into a classic meat sauce for an extra-healthy twist on a dinnertime favorite.
Provided by Carolyn Casner
Categories Healthy Fall Pasta & Noodle Recipes
Time 50m
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium heat. Add beef, mushrooms and onion and cook, stirring, until the beef is no longer pink and the mushroom liquid is mostly evaporated, 8 to 10 minutes.
- Stir in tomato sauce, water, Worcestershire, Italian seasoning, salt and garlic powder.
- Add pasta. Bring to a boil.
- Cover, reduce heat and cook, stirring once or twice, until the pasta is tender and most of the liquid is absorbed, 16 to 18 minutes.
- Sprinkle the pasta with cheese, cover and cook until the cheese is melted, 2 to 3 minutes more.
- Garnish with basil, if desired.
Nutrition Facts : Calories 582.3 calories, Carbohydrate 54.9 g, Cholesterol 100.7 mg, Fat 20.8 g, Fiber 7.5 g, Protein 44.3 g, SaturatedFat 7.2 g, Sodium 690.6 mg, Sugar 4.5 g
CLASSIC POT ROAST WITH NOODLES
Pot roast flavors of onion, garlic, bay leaf, and thyme create the traditional Sunday dinner you're used tou2014with a noodle twist.
Provided by hbs-admin
Time 2h50m
Number Of Ingredients 14
Steps:
- 1 Cook and drain noodles according to package directions; set aside.
- 2 Heat oil in a 5-quart Dutch oven over medium-high heat. Add beef & brown on all sides. Add beef broth, chopped onion, garlic, bay leaf, thyme, salt, and pepper. Bring to boil. Reduce heat, cover and simmer for 2 hours.
- 3 Add carrots and onion wedges, simmer 30 minutes or until beef and carrots are tender.
- 4 Remove roast from Dutch oven, cover and set aside. Remove bay leaf from gravy in Dutch oven and discard.
- 5 In a small bowl, stir together corn starch and water until smooth. Stir corn starch mixture into beef broth and vegetable mixture in the Dutch oven to make a gravy. Bring contents to a boil over medium heat, stirring constantly. Boil 1 minute.
- 6 Toss cooked noodles with 2 cups gravy. Cut beef into bite-size portions.
- 7 Serve noodles topped with beef, vegetables, and remaining gravy.
Nutrition Facts :
CLASSIC POT ROAST WITH NOODLES
Pot roast flavors of onion, garlic, bay leaf, and thyme create the traditional Sunday dinner you're used tou2014with a noodle twist.
Provided by Marimer Maldonado-Hilker
Time 2h50m
Number Of Ingredients 14
Steps:
- 1 Cook and drain noodles according to package directions; set aside.
- 2 Heat oil in a 5-quart Dutch oven over medium-high heat. Add beef & brown on all sides. Add beef broth, chopped onion, garlic, bay leaf, thyme, salt, and pepper. Bring to boil. Reduce heat, cover and simmer for 2 hours.
- 3 Add carrots and onion wedges, simmer 30 minutes or until beef and carrots are tender.
- 4 Remove roast from Dutch oven, cover and set aside. Remove bay leaf from gravy in Dutch oven and discard.
- 5 In a small bowl, stir together corn starch and water until smooth. Stir corn starch mixture into beef broth and vegetable mixture in the Dutch oven to make a gravy. Bring contents to a boil over medium heat, stirring constantly. Boil 1 minute.
- 6 Toss cooked noodles with 2 cups gravy. Cut beef into bite-size portions.
- 7 Serve noodles topped with beef, vegetables, and remaining gravy.
Nutrition Facts :
POT ROAST WITH NOODLES
This is one of the recipe that I haven't tried yet, but it sounded simply delicious - It's another one on my to-do list -
Provided by Chef mariajane
Categories Roast Beef
Time 12h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Trim fat from roast. Cut roast, if necessary, to fit into a 3 1/2 - 4 quart Crockery Pot. Heat oil in a large skillet. Cook roast in hot oil until brown on all sides. Drain off fat.
- Meanwhile, place carrots, onion, and garlic, in cooker. Sprinkle tapioca over vegetables. Place roast on top of vegetables.
- Combine the undrained tomatoes, the tomato paste , brown sugar, salt, pepper, and bay leaf in a medium bowl. Pour over roast.
- Cover and cook on low for 10-12 hours (high 4-5 hours). Discard bay leaf. Skim off fat.
- Cook noodles according to package directions. Serve mear and vegetables with noodles.
Nutrition Facts : Calories 293.9, Fat 9.8, SaturatedFat 3.5, Cholesterol 87.2, Sodium 565.4, Carbohydrate 25.7, Fiber 2.8, Sugar 9.4, Protein 27.7
CHUCK ROAST WITH HOMEMADE NOODLES
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
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 :
CROCK POT POT ROAST WITH NOODLES
Make and share this Crock Pot Pot Roast With Noodles recipe from Food.com.
Provided by kzbhansen
Categories Roast Beef
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Spray crock pot with Pam.
- Brown roast if desired.
- Place all ingredients except noodles in crock pot.
- Cover and cook on Low 6-8 hours, stirring occasionally.
- Serve roast over cooked noodles.
LEFTOVER POT ROAST CASSEROLE
I made a very large pot roast and gave some to my neighbor. The next day she shared this recipe that she made with it. It's absolutely delicious and a great idea to use up those leftovers.
Provided by Yoly
Categories Main Dish Recipes Casserole Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking dish.
- Melt 1/2 tablespoon butter in a skillet. Add carrots, onion, and celery; cook until tender, 5 to 8 minutes. Add pot roast.
- Mix boiling water and 1 tablespoon butter in a bowl until butter is melted. Mix in milk, potatoes and the envelope of sauce mix from the box. Add pot roast mixture and stir until combined. Pour into the prepared baking dish.
- Bake in the preheated oven until potatoes are fork-tender, 30 to 40 minutes. Remove from the oven and let sauce thicken for 5 minutes before serving.
Nutrition Facts : Calories 513.1 calories, Carbohydrate 30.3 g, Cholesterol 111.8 mg, Fat 29.6 g, Fiber 4.8 g, Protein 30.8 g, SaturatedFat 12.6 g, Sodium 611.9 mg, Sugar 5.7 g
SLOW COOKER CREAMY POT ROAST
Savory pot roast in a creamy gravy that's just perfect for serving over mashed potatoes or noodles.
Provided by htovey
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h10m
Yield 10
Number Of Ingredients 7
Steps:
- Season roast all over with salt and black pepper and place roast in a slow cooker. Whisk golden mushroom soup, sliced mushrooms, cream of mushroom soup, onion soup mix, and garlic together in a bowl; pour over beef roast.
- Cook on Low for 8 to 10 hours.
Nutrition Facts : Calories 335.6 calories, Carbohydrate 11.1 g, Cholesterol 107.7 mg, Fat 16.9 g, Fiber 1.7 g, Protein 33.4 g, SaturatedFat 6.1 g, Sodium 1152.8 mg, Sugar 1.9 g
POT ROAST
Serve this juicy cut of meat on top of buttered noodles.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 13
Steps:
- Bring the meat to room temperature, rinse thoroughly, and pat dry with a paper towel. Combine the garlic, mustard, ginger, salt, black pepper, and soy sauce. Spread the mixture on the meat and set aside to marinate, refrigerated, for 1 hour.
- Heat the oil in a large Dutch oven over medium heat. Add the meat and cook until browned on all sides, being careful not to burn it. Add the onion and cook until it wilts and darkens, about 5 minutes. Add the tomatoes and cook, stirring, for 2 minutes. Add the beer. Raise the heat to high and bring to a boil, then reduce the heat to low and simmer for 2 to 3 hours, adding water as needed. Add the potatoes and carrots and cook, covered, until the vegetables are tender and the meat is easily cut, about 3 minutes.
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3.5/5 (9)Calories 569 per servingTotal Time 10 hrs 25 mins
- Trim fat from roast. If necessary, cut roast to fit into a 3 1/2- or 4-quart slow cooker. In a large skillet, brown roast on all sides in hot oil.
- In the cooker, combine carrots, celery, onion, and garlic. Sprinkle tapioca over vegetables. Arrange roast to cover vegetables.
- In a medium bowl, combine undrained tomatoes, tomato paste, brown sugar, salt, pepper, and bay leaf; pour over the roast in cooker.
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