Beef Consomme Egg Noodles Food

5 INGREDIENT CHEESY BEEF AND NOODLE CASSEROLE

Steps:

• Cook noodles according to package instructions, then set aside. I like boiling them in salted water.
• While the noodles cook, in a large pan cook the ground beef, breaking it up as it cooks, until no more pink shows (about 5 minutes). Add in diced tomatoes and green beans and stir. Add in a pinch of salt.
• Preheat oven to 350.
• In a large casserole dish add noodles and beef mixture. Sprinkle cheese on top.
• Bake for 5-10 minutes, until the cheese is melted.

BEEF CONSOMME

Steps:

• Whip egg whites until frothy.
• Combine egg whites, beef, mirepoix, and tomatoes in a stockpot.
• Add COLD beef broth, mix well.
• Put spices, except salt, in cheesecloth, tie to seal, and put in broth.
• Add salt to taste to broth.
• Bring mixture to a simmer (DO NOT BOIL) you should see a little steam over the surface of the broth, but no bubbling, or as few bubbles rising to the surface as possible.
• Stirring occasionally.
• The beef and vegetable mixture will eventually harden and rise to the top.
• Do not stir after this has happened.
• Break a hole in the beef mixture to allow broth to bubble through.
• Simmer approximately 90 minutes.
• Strain through cheesecloth, degrease.
• Adjust seasoning.

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:

• Gather the ingredients.
• In a big ceramic bowl, whisk the peppercorns, egg whites, and eggshells until the mixture turns foamy. Reserve.
• Pulse together in a food processor the tomatoes, celery ribs, and ground beef. Pulse until it's just incorporated.
• In a large stockpot, combine the vegetable-beef mixture and the egg mixture, with the veal stock, thyme, and salt. Bring to a boil, stirring constantly.
• Once all the solids have formed the raft on top, remove a piece of the raft on the side to allow you to see if all the impurities have risen to the top of the pot. Reduce the heat and simmer, without stirring, for 30 to 40 minutes. Do not disturb the raft as this might make your consommé cloudy.
• Once the cooking time is done, remove the pot from the heat and strain the liquid through a fine-mesh sieve lined with a double layer of cheesecloth . Discard the solids. Alternatively, ladle out all the consommé at the bottom by gently and slowly pressing the hole in the raft. In this version, you will also need to strain the liquid through a sieve lined with cheesecloth. If your strained consommé still has particles in it, pass it through a clean cheesecloth again.
• Serve hot and enjoy.

BEEF BURGUNDY III

Steps:

• In a Dutch oven over medium-high heat, sear beef on all sides. Stir in onion, and saute until golden brown. Add mushrooms, butter, mushroom soup and wine. Reduce heat, cover, and simmer for 2 hours.

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.

INCREDIBLE BEEF STROGANOFF

Steps:

• Set sour cream aside to warm to room temperature.
• Saute onions in 3 Tbsp butter.
• Stir in flour.
• Gradually add consomme, stirring constantly.
• Add catsup, worcestershire, pepper, basil, and nutmeg.
• Simmer at least 15 minutes, stirring occasionally.
• Brown meat, salt and add to completed sauce.
• Add canned mushrooms.
• For fresh mushrooms, saute in 2 Tbsp butter, then add to sauce.
• Just before serving, stir in sour cream and heat.
• Do not allow to boil.
• Serve with egg noodles or rice.

BEEF BURGUNDY TIPS

Steps:

• Cube sirloin & cook in large skillet in melted butter just until red is gone. Add consomme, wine, soy sauce, garlic & onion salt. Stir.
• Cook at medium-low for 45-60 min covered. Check & stir occasionally to be sure juice is alright. Turn down heat if juice is cooking out. Add mushrooms last 15 min.
• Combine cornstarch & water; pour into skillet to thicken meat mixture. Serve with prepared rice or egg noodles. We eat it with egg noodles.

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.

OLD FASHIONED BEEF & NOODLES

Steps:

• Place vegetable oil in a large skillet and place skillet over medium-high heat. Once hot, add chuck roast and sear for 3-4 minutes per side.
• Using a large slow cooker, add minced garlic, diced onions, onion soup mix, beef stock, Worcestershire sauce, salt and pepper; stir until well combined.
• Add chuck roast and cook on HIGH for 3-4 hours or LOW for 5-6 hours. Once the beef is tender enough to fall apart easily, break roast into bite-sized pieces. Reserve 4 cups of cooking liquid from slow cooker to make gravy.
• Meanwhile, cook egg noodles according to package instructions.
• To serve, place egg noodles on a large plate and top with beef.
• Pour several spoonsful of gravy on top of beef before serving.
• Using a small bowl, add cornstarch and water; whisk together until well combined. Set bowl aside.
• Using a large saucepan, add butter and place over medium-low heat. Once butter has melted, add flour; continue sautéing, stirring frequently, for 4-5 minutes or until mixture turns golden brown.
• Add 4 cups of reserved liquid from the slow cooker along with the ketchup and apple cider vinegar; stir until well combined. Increase heat to medium-high and bring mixture to a boil.
• Once boiling, add cornstarch mixture. Using a whisk, stir until mixture is well combined.
• Continue cooking, stirring often, for 3-5 minutes, or until gravy thickens noticeably.
• Reduce heat to low to keep gravy warm.