Easy Oven Beef And Noodles Moms 1970 Food

BEEF AND NOODLES

Beef and Noodles image

I was looking for a recipe for beef and noodles that didn't use any sort of condensed soup. I found one at Better Homes & Gardens and made a few changes to come up with this. I use Homemade Noodles (recipe 27344) for the noodles, and they absorb a lot of liquid so this is pretty thick - if you like it thinner, adjust accordingly (I've not tried this with purchased noodles but they may make a difference as well).

Provided by flower7

Categories One Dish Meal

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon cooking oil
1 1/2 lbs beef stew meat, cubed
1/4 cup all-purpose flour
3/4 cup chopped onion
3 garlic cloves, minced
4 1/2 cups beef broth or 4 1/2 cups vegetable broth
1 cup red wine
1 1/2 teaspoons dried marjoram
1/4 teaspoon black pepper
16 ounces homestyle egg 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).

EASY BEEF AND NOODLES

Easy Beef and Noodles image

This is very easy to make...cooks itself with little work. Has a great beef taste, but not to heavy. You can adjust the ingredients to satisfy your own taste.

Provided by Shannonmc

Categories One Dish Meal

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 -3 lbs chuck roast
1 can beef broth
1 package mccormick au jus sauce
1 1/2 cups water
1 -2 cup of medium sliced carrot
1/2 cup chopped onion
1 -2 clove chopped garlic
1 teaspoon salt
1 teaspoon pepper
8 ounces noodles

Steps:

In a skillet on medium to low heat, put roast in a large skillet.
Pour can of beef broth over beef and add onion and garlic clove.
Cook for 1 hour until broth is about 1/2 gone.
After an hour, add Au jus, water, salt and pepper.
Mix well until Au jus is disolved.
Add sliced carrots and cook for additional hour until meat and carrots are tender.
In a separate pan cook noodles until tender and drain.
Put noodles in a serving dish, cut meat into pieces (should be tender enough to pull apart) and add to noodles.
Pour remaining liquid from pan over noodles and beef.
Stir well and serve.
You can add more of less carrots.
We like a lot of carrots.
Also, I like to turn my roast off and let it sit for about 15 minutes in the pan before cutting so it will retain more of the juices.
ENJOY!

Nutrition Facts : Calories 555.2, Fat 31.8, SaturatedFat 12.4, Cholesterol 136.7, Sodium 881.2, Carbohydrate 30.6, Fiber 2.1, Sugar 2.1, Protein 34.8

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