BISTRO BEEF NOODLES A LA SLOW COOKER!
This is for the ZWT 8 French Affair challenge. I have made FloridaNative's recipe #324282 in my slow cooker and here's the results! As per Florida Native's updates, I made a few small changes...
Provided by Cadillacgirl
Categories Meat
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a skillet, spray with cooking spray and scramble fry the ground beef and onion with the worchestershire sauce and 1/2 tsp pepper until no longer pink and put in the slow cooker.
- Melt butter in pan and add onion wedges, garlic and mushrooms to the pan and saute 8-10 minutes or until browned, then add to slow cooker.
- Add broth, carrots, salt, thyme and remaining 1/2 teaspoon pepper.
- Cook on high for 4-6 hours - while it's cooking, prepare egg noodles according to package directions.
- Combine red wine and corn starch; stir until smooth. Stir into crock pot with red peppers and keep on high for half an hour until sauce thickens.
- Place prepared egg noodles on a serving platter and top with meat sauce and sprinkle with fresh parsley.
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
BISTRO BEEF & NOODLES
I usually don't post recipes I've never tried - here's the first one. It's from a pasta bag, presumably egg noodles! This sounded really good (except I would omit the mushrooms - can't stand them), so I thought I would post it. If you try it before I do, please write a review. UPDATE: I made this for dinner tonight and it was really good, though I 'swerved' for the original directions. I cooked the ground beef (crumbled) with the next six ingredients, and then followed the directions from step # 5 on. This one-pan meal came out really nice - I omitted the red wine, didn't have any, so I used extra broth. DH gave it a "4" for 1st effort - I think I will add 2x the worshestershire or a minced green pepper next time I make it. And I will definitely make it again -- definite comfort food material!
Provided by kitty.rock
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In medium bowl combine beef, minced onion, Worchestershire and 1/4 teaspoon pepper.
- Shape into 1-inch meatballs (about 24).
- In large skillet melt butter over medium-high heat.
- Add onion wedges, garlic and mushrooms; saute 8-10 minutes or until browned.
- Add broth, meatballs, carrots, salt, thyme and remaining 1/4 teaspoon pepper.
- Reduce heat to medium; simmer, stirring occasionally, 8-10 minutes.
- Combine red wine and corn starch; stir until smooth. Stir into skillet.
- Stirring constantly, bring to boil; boil 1 minute.
- Place prepared egg noodles on a serving platter; top with meatballs and sauce.
Nutrition Facts : Calories 485.1, Fat 17.5, SaturatedFat 8.6, Cholesterol 107.6, Sodium 1122.2, Carbohydrate 56.2, Fiber 5, Sugar 7.5, Protein 24.3
BEEF AND NOODLES
Steps:
- In a large bowl, combine the flour and 1/2 teaspoon each of seasoned salt and black pepper. Add the cubes of beef to the bowl and stir until well coated.
- Heat a large Dutch oven over medium-high heat. Add the butter and olive oil, swirling to coat the bottom of the pan. Place the meat in a single layer and cook until golden brown, 4 to 5 minutes. Stir the beef and let brown on another side, 3 to 4 minutes. Remove the Dutch oven from the heat and transfer the beef to a plate.
- Reduce the heat to medium and add the onion, mushrooms, garlic and remaining 1/2 teaspoon each of seasoned salt and black pepper. Cook for 7 minutes, stirring occasionally and scraping the browned bits from the bottom of the pot. Add the beef stock, Worcestershire sauce, seared beef, and thyme sprigs. Bring to a simmer, cover, then reduce heat to low. Cook for 1 hour and 15 minutes, with the stock just barely simmering.
- Remove the lid and discard the thyme sprigs. Add the egg noodles and increase the heat to medium-high. Cook, stirring occasionally, until the mixture comes to a simmer. Reduce the heat to medium-low and continue to cook for 20 to 25 minutes, stirring occasionally, until the noodles are tender. Serve immediately, topped with a dollop of sour cream and a sprinkle of parsley.
BISTRO BEEF STEW
From the Washington Post. Serve over egg noodles with a green salad on the side. Can be made a day ahead to enhance flavors. Also can be frozen for up to 3 months. Freeze single servings and take for your lunch! (You can subsitute 4 ounces cubed pancetta for the bacon if desired.)
Provided by Little Suzy Homemak
Categories Stew
Time 5h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cook the bacon in a large skillet over medium heat until crisp. Transfer to drain on a paper towel lined plate; remove all but 1-2 tablespoons fat from the skillet and discard the excess.
- Add the beef cubes to the skillet and cook, turning to brown on all sides; this will take about 12 minutes. The meat will not be cooked through. Transfer the browned cubes to a 4-5 quart slow cooker.
- Add the carrots, onion and garlic to the skillet; cook, stirring occasionally, for 3-4 minutes, until the onions have softened and become fragrant. Add the mushrooms and stir to combine; cook for 1-2 minutes. Season with the salt, pepper and thyme.
- Add the flour and stir to coat. Add the cooked bacon, broth, wine, tomato paste and bay leaf, stirring to combine. Increase the heat to high and stir, scraping the bottom of the skillet to dislodge any browned bits. Transfer this mixture to the slow-cooker.
- Cover and cook on HIGH for 5 hours or on LOW for 8 hours. Stir once or twice during cooking.
- Discard the bay leaf before serving.
Nutrition Facts : Calories 718, Fat 47.9, SaturatedFat 18.7, Cholesterol 182.8, Sodium 520.5, Carbohydrate 10, Fiber 1.6, Sugar 3.2, Protein 48.9
QUICK BEEF AND NOODLES
My family loves stroganoff, and this beef and noodles dish is my lightened-up version. Using meat from the deli saves the hours spent cooking a beef roast. I serve this with a salad for a great, homestyle meal. —Pamela Shank, Parkersburg, West Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cook noodles according to package directions. In a large skillet, saute mushrooms and onion in oil until tender. Add broth, roast beef and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Drain noodles; stir into skillet. If desired, top with sour cream and parsley.
Nutrition Facts : Calories 375 calories, Fat 10g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 778mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
QUICK BEEF & BROCCOLI NOODLES
Quick, tasty, low-fat and it uses your storecupboard basics. A perfect mid-week meal
Provided by Good Food team
Categories Dinner, Main course, Side dish, Snack, Supper
Time 20m
Number Of Ingredients 11
Steps:
- Start by making up the sauce. Mix the ingredients together in a small bowl. Boil the noodles according to pack instructions. A minute before they are ready, tip in broccoli.
- Meanwhile, heat the oil in a wok until very hot, then stir-fry the beef for 2-3 mins until well browned. Tip in the sauce, give it a stir, let it simmer for a moment, then turn off the heat. Drain the noodles, stir into the beef and serve straight away, scattered with spring onions.
Nutrition Facts : Calories 352 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 3 milligram of sodium
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- While meat cooks, prepare your egg noodles per the package instructions. Or make your own homemade egg noodles.
- When the meat is tender, add corn starch/water mixture and stir, the sauce will thicken in just a few minutes.
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