Beefy Homemade Noodles Food

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.

BEEFY NOODLES (HAMBURGER HELPER COPYCAT)

Steps:

• Cook ground beef (with minced garlic) until no longer pink; drain.
• In a bowl, mix water, bullion, onion, marmite, Worcestershire sauce & cornstarch.
• Put cooked beef in a pot and add liquid and stir until boiling. Once it has boiled add half a package of egg noodles (8 oz) and cover and cook until the noodles have cooked and the sauce has thickened a bit, approximately 15 minutes.

BEEFY EGG NOODLES

Steps:

• Boil water and cook egg noodles as instructed (usually 10-12 minutes).
• In a large sauce pan, brown ground beef, add onions and mushrooms.
• Season with garlic, salt, and pepper.
• Add broth.
• Simmer uncovered for 10 minutes.
• Stir in cornstarch.
• Serve over noodles.
• Sprinkle cheese on top.

BEEF AND NOODLES

Steps:

• Preheat the oven to 350 degrees F.
• For the broth: Place the beef bones in a large roasting pan and roast in the oven for 3 hours. Add the carrots, celery and onions, and roast 1 hour longer.
• Mix the au jus powder with the granulated garlic and 1 teaspoon water to make a heavy paste. Coat the beef roast thoroughly. Cover the roast with foil and cook along with the bones for 1 hour. Remove the foil and cook 30 minutes longer. Allow to rest for 15 minutes.
• Place the bones and roasted vegetables in a stockpot with the beef stock. Simmer for 1 hour. Strain the bones and vegetables and discard, and then return the liquid to the pot.
• Cut the beef into 3/4-inch cubes. Add to the liquid and simmer for 30 minutes.
• For the noodles: In a large mixing bowl, stir together the 3 cups of the flour and the salt.
• In another bowl, combine 2/3 cup water, the eggs, yolks and oil. Mix, and then add to the dry ingredients.
• Knead the dough until it is smooth and elastic, 8 to 10 minutes. Add the remaining 1/2 cup flour, as needed. Cover with a towel and let rest for 10 minutes. Divide the dough in half on a lightly floured surface. Roll each half into a 12-by-12-inch square, about 1/16 inch thick. Cut into 2- to 3-inch-long strips. Toss the noodles with some flour to separate.
• Add the noodles to the beef broth and simmer for 30 minutes. Season with salt and pepper to taste.

BEEF NOODLE SKILLET

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.

BEEFY NOODLES ROMANOFF

Steps:

• Cook noodles according to package, omitting salt; drain well.
• At the same time, brown beef with garlic; drain fat.
• Combined noodles, meat and next 6 ingredients lightly but well.
• Spoon into a lightly greased baking dish.
• Bake uncovered at 350° until heated through (bubbly), about 15-20 minutes.
• Top with cheese and bake another 5 minutes until melted; let sit 5 minutes.
• Enjoy!

BEEF AND NOODLES

Steps:

• Add oil to a large dutch oven over medium heat.
• Sprinkle the flour over the meat and toss to evenly coat cubes with flour.
• Brown half of the coated meat in hot oil. Remove from pan. Brown the remaining meat and remove. Set aside.
• In the same pan, brown the onion and garlic, adding more oil, if necessary. Drain off any excess fat. Return all meat to the pot.
• Stir in the broth, wine, marjoram, and pepper. Bring to a boil; reduce heat. Simmer, covered, for 1-1/2 to 2 hours or until meat is tender.
• When meat is tender, remove with a slotted spoon and set aside to cool briefly.
• In the meantime, stir noodles into broth. Bring to a boil; reduce heat to low.
• Shred beef and add back to pot with noodles.
• Cook, uncovered, for about 30 minutes or until noodles are tender and mixture is thick. Add additional broth or water if necessary (if noodles are absorbing it all).

BEEFY NOODLE CASSEROLE

Steps:

• 1. Cook noodles according to package directions; drain. Place noodles in lightly greased 11-x 7-inch baking dish. Set aside.
• 2. Meanwhile, cook beef in a large skillet, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce; set aside.
• 3. Place cream cheese in a 1-quart glass bowl; microwave at HIGH 1 minute or until softened. Stir in cottage cheese and sour cream. Spread mixture over noodles. Spoon beef mixture over cream cheese mixture. Sprinkle with parmesan cheese.
• 4. Cover tightly with heavy-duty plastic wrap; fold back a small corner to allow steam to escape. Microwave at HIGH 6 to 8 minutes or until mixture is thoroughly heated, giving dish a half-turn after 4 minutes.

BEEFY NOODLE BAKE

Steps:

• Boil noodles according to package directions.
• Meanwhile brown beef and onion till cooked.
• Drain off fat.
• Add Sloppy Joe sauce and soup to meat.
• Stir to combine well.
• Add mushrooms.
• Cook til bubbly.
• Combine cooked and drained noodles with meat mixture.
• Stir well.
• Place mixture in greased 2 qt.
• casserole.
• Sprinkle top with cheese.
• Bake at 350 for 25 minutes or until cheese is melted and casserole is heated through.

CHEESY BEEF NOODLES

Steps:

• Brown and drain ground beef.
• Cook and drain noodles.
• Mix ground beef, tomato sauce and taco seasoning.
• Spread noodles in the bottom of a 9x13 pan.
• Spread beef mixture over noodles. Mix slightly.
• Cover with cheese.
• Bake 350 for about 20 minutes until heated though and cheese is melted.

BEEFY NOODLE CASSEROLE

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot., Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in tomatoes, tomato sauce, sugar and seasonings. Transfer to a greased 11x7-in. baking dish., Stir sour cream, cream cheese and green onions into macaroni. Spoon over beef mixture, spreading evenly. Sprinkle with cheese., Bake, covered, until bubbly, 15-20 minutes. Let stand 10 minutes before serving.