Ground Beef And Noodles Food

SAUCY GROUND BEEF AND NOODLES

Steps:

• In 4-quart Dutch oven, cook beef, onion and bell pepper over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in remaining ingredients. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 10 to 12 minutes or until noodles are tender.

GROUND BEEF NOODLE BAKE

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, salt, garlic salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Drain noodles; toss with butter. Set aside. In a blender, process cottage cheese and sour cream until smooth. Transfer to a large bowl; stir in onions and parsley. Add noodles; toss to coat. , In a greased 11x7-in. baking dish, layer a third of the noodle mixture and half of the meat sauce. Repeat layers. Top with remaining noodle mixture; sprinkle with Swiss cheese. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly and lightly browned.

GROUND BEEF AND NOODLES

Steps:

• Brown ground beef and drain.
• Return to skillet.
• Add water and noodles with seasoning.
• Bring to boil.
• Add veggies.
• Boil for 5-7 minutes or until veggies are tender.

CREAMY GROUND BEEF AND NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles and cook until tender, about 7 minutes. Drain.
• Meanwhile, place ground beef into a large skillet over medium-high heat. Season with onion powder, garlic powder, salt and pepper; cook and stir until evenly browned, 5 to 7 minutes. Drain off grease.
• Stir the cream cheese and cream of mushroom soup into the ground beef until well blended, about 5 minutes. Mix in the drained noodles and corn. Stir in evaporated milk to reach your desired consistency, about 5 minutes. Top with mozzarella cheese and cook until melted, about 5 minutes more.

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.

15 MINUTE BEEF AND NOODLES SKILLET

Steps:

• Prepare noodles according to package directions.
• In a large skillet over medium-high heat, cook ground beef and onion together until beef is browned and onions are clear.
• Add condensed soups and salt and pepper.
• When noodles are done, drain well and add to skillet.
• Gently stir in cheese and serve!

GROUND BEEF NOODLE STIR FRY

Steps:

• In a small bowl, whisk together soy sauce, rice wine vinegar, brown sugar, garlic, ginger, sesame oil and Sriracha, if using; set aside. In a large pot of boiling water, cook udon noodles according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in bell peppers and broccoli. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles and soy sauce mixture until well combined, about 2-3 minutes. Serve immediately, garnished with green onion, if desired.

CREAMY GROUND BEEF AND NOODLES

Steps:

• 1. Sauté onion and mushrooms in olive oil, in nonstick skillet until onions are translucent, approximately 5-7 minutes. Add ground beef; stirring to break up meat until meat is cooked through, about 8 minutes.
• 2. Add soup, milk, salt, pepper, paprika and butter; heat through and stir occasionally, for about 5 minutes.
• 3. Add cooked noodles and stir gently to combine.

GROUND BEEF AND NOODLES BAKE

Steps:

• Cook wide egg noodles in water and drain. Cook 1-2 minutes less than package instructions.
• Preheat oven to 350 degress F. Spray a 13 x 9 inch baking dish with non stick cooking spray.
• In a large skillet, brown ground beef and onions; drain excess grease if needed.
• To the skillet add tomato sauce, sour cream, softened cream cheese, sugar, and garlic salt and stir until combined.
• In the prepared baking dish, layer 1/2 noodles topped with 1/2 beef sauce. Repeat.
• Cover with foil, and bake for 30 minutes.
• Turn off oven. Remove foil; sprinkle with shredded cheese. Return to oven for another 5 minutes or until the cheese is melted.

NOODLES AND GROUND BEEF SOUP (CAMPBELL'S COPYCAT)

Steps:

• In a large, heavy pot with a lid, brown the ground beef over medium-high heat. Drain and return to the stove.
• Stir the carrots, green pepper, and diced tomatoes with the juice into the cooked ground beef. Pour in the broth, then stir in the tomato paste. Bring to a boil.
• Once boiling, stir in the noodles. Adjust heat to remain at a simmer. Cover and cook for 15 minutes, or until the noodles are tender, stirring occasionally and adjusting the heat if needed.

GROUND BEEF CURLY NOODLE

Steps:

• Heat a large skillet over medium-high heat. Crumble in the ground beef, and cook until no longer pink, stirring frequently. Drain off grease.
• Stir in the flavor packet from the noodles, tomatoes, and corn (with their juices). Break up the noodles slightly, and add them to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes, or until noodles are tender. Stir occasionally to break up any clumps of noodles.

INSTANT POT CHEESY GROUND BEEF AND NOODLES

Steps:

• Set Instant Pot to Saute Less for 7 minutes.
• Add a dab of margarine or butter to the pot.
• Add the lean ground beef to pot.
• Crumble the ground beef well as it cooks.
• Once the Instant Pot turns off add the chicken broth and water to the pot.
• Add the egg noodles to the pot and gently spread them out until they are submerged in the liquid.
• Pour the cream of mushroom soup on top, followed by the salt, pepper, garlic powder and onion powder.
• Do not stir.
• Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 2 minutes.
• Once the Instant Pot is done cooking, immediately turn the steam release handle to the venting position and do a quick release.
• Remove the lid and stir the contents of the pot.
• Add the butter to the pot and stir until it's melted.
• Add the shredded cheese and stir well.
• Allow the dish to sit for a few minutes to let the sauce thicken.
• Serve and enjoy!

GROUND BEEF STROGANOFF (HAMBURGER)

Steps:

• Brown ground beef, onion and garlic (trying not to break it up too much) in a pan until no pink remains. Drain fat.
• Add sliced mushrooms and cook 2-3 minutes. Stir in flour and cook 1 more minute.
• Add broth, Worcestershire sauce, salt, & pepper and bring to a boil. Reduce heat and simmer on low 10 minutes. Cook egg noodles according to package directions.
• Remove beef mixture from the heat, stir in sour cream and parsley.
• Serve over egg noodles.

ONE POT RICH & CREAMY GROUND BEEF STROGANOFF & NOODLES

Steps:

• Place the ground beef in a large skillet, with the salt and pepper, then add in the onion. Cook and stir until the onion is soft and translucent and the beef has browned.
• Stir in the mushrooms, cook and stir until the mushrooms are tender, about 10 more minutes.
• Add in the garlic, fry for two more minutes, then drain any remaining grease from the skillet safely.
• Stir in the beef broth and Worcestershire sauce. Add in the egg noodles and stir to submerge completely in the mixture.
• Bring to a boil, stirring constantly, then reduce heat to medium low. Cover and simmer until the noodles are cooked, around 20 minutes. If needed, add more beef broth to cook the noodles completely if your liquid evaporates faster than the recipe. Let simmer until you have the amount of gravy you like - we like a lot!
• Once the noodles are cooked, stir in the sour cream, and cream cheese until combined into the mixture completely. Serve garnished with fresh parsley.

GROUND BEEF MONGOLIAN NOODLES

Steps:

• In a large skillet with high sides brown the ground beef on the stovetop. Add the ginger and garlic the last 2 minutes of browning the ground beef. Break up the meat as it cooks.
• While the ground beef is cooking, cook the pasta according to the package instructions. (I recommend you do not salt the water.) Drain.
• Drain the ground beef and return it to the skillet along with the soy sauce, beef broth, brown sugar, red pepper flakes, pepper, and hoisin sauce. Stir to combine.
• Dissolve the cornstarch in the water and add it to the ground beef mixture. Stir and bring the mixture to a low boil. After the sauce has thickened slightly add the drained noodles to the beef mixture. Stir to combine.
• Allow the noodles to sit in the sauce a few minutes to absorb flavor. Serve hot with a garnish of sliced green onions.

GROUND BEEF AND EGG NOODLE CASSEROLE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the corn, soup, cream cheese, milk, bouillon and pepper. Cook and stir until cheese is melted. Meanwhile, cook noodles according to package directions; rinse and drain. Add to skillet; heat through.

GROUND BEEF AND NOODLES

Steps:

• In fryiing pan fry ground beef and onion in oil.
• I omit the oil since there is already fat in the ground beef.
• Add next 4 ingredients: tomato soup, mushroom soup, salt and pepper.
• Mix and heat through.
• (I add 1 cup grated cheese to the sauce, heat and mix in).
• cook noodles in boiling water-- and drain.
• add sauce to noodles and mix well.
• Put in casserole dish,.
• top with remaining cup of cheese.
• Put in oven till heated through.

PIONEER WOMAN BEEF NOODLE SKILLET

Steps:

• Melt the butter in a large skillet set over medium heat.
• Cook the onion and garlic for 1 minute.
• Add the ground beef, and season it with salt and black pepper, to taste.
• Cook the ground beef, breaking it up until it is cooked, about 5 to 7 minutes.
• Add the tomato paste and cook for 1 minute.
• Add the noodles, broth, 1 cup hot water, mustard, paprika, and Worcestershire sauce.
• Mix well and bring to a simmer. Cook, stirring occasionally.
• Add up to 1/2 cup more water if necessary until the pasta is al dente and the sauce thickens, about 12 to 15 minutes.
• Add the sour cream and heavy cream and cook for one more minute or until the pasta is tender.
• Remove the beef noodle skillet from the heat.
• Sprinkle the chives on top and serve immediately with fresh salad.

SOUR CREAM BEEF NOODLE CASSEROLE

Steps:

• Bring a pot of salted water to a boil and cook the egg noodles according to package directions until al dente. Rinse in cold water to stop the cooking process. Add a splash of olive oil to prevent the noodles from sticking.
• Meanwhile, brown the ground beef in a skillet, breaking up any clumps. Drain any excess fat.
• Add chopped onion and garlic to the skillet and sauté until fragrant, about 3 minutes.
• Pour in tomato sauce and diced tomatoes. Season with Worcestershire sauce, smoked paprika, red pepper flakes and salt and pepper to taste and simmer until sauce has thickened, about 5 minutes.
• In a large mixing bowl, combine sour cream, cottage cheese, Parmesan cheese and cooked egg noodles. Mix well.
• Spoon half the creamy pasta mixture into a 9×13 casserole dish.
• Top with half the beef mixture and half the cheddar cheese.
• Repeat with one more pasta - beef - cheddar layer each. Finish with a cheddar cheese layer on top.
• Bake uncovered at 350°F for 25-30 minutes or until cheese has melted.
• Top with optional parsley and dish and serve hot.
• Enjoy!

GROUND BEEF AND NOODLES (ASIAN STYLE)

Steps:

• Mix the ingredients together for the sauce in a small bowl or mason jar.
• Heat sesame oil and vegetable oil in a large nonstick skillet. Add the onion and garlic and cook; stirring, until fragrant, ~5 minutes.
• Add ground beef and cook, breaking it up with a wooden spoon until meat is no longer pink.
• Add the sauce and green onions and bring to a simmer. Taste and season with salt and pepper, as desired.
• Remove from heat and serve immediately with noodles of choice. (We went with egg noodles). Garnish with more green onions and sesame seeds if desired.

30 MINUTE GROUND BEEF NOODLES

Steps:

• Add the beef and the olive oil to a large skillet. Over medium-high heat, cook the beef, breaking it down into smaller pieces as it cooks.
• When no pink remains, add the garlic and ginger. Stir into the beef and cook for two minutes.
• In the meantime, boil a full kettle of water.
• Next, reduce the heat to medium low. Add the low sodium soy sauce, dark soy sauce, and Worcestershire sauce. Stir to combine.
• Now, add the oregano, ground black pepper, salt (remember to add half the amount of salt if you used regular soy sauce!) dried red chili flakes and dried red chilies, if using. Stir well into the beef mixture. Allow this mixture to cook on medium low heat while you prepare the noodles.
• Place a large heat-proof bowl in your sink. Next, set a large colander or strainer into it. Remove the noodles from the packaging and place them into the colander. Pour the entire kettle of boiling water over the noodles. If some of the noodles are not covered by the water, just use chopsticks or a fork to gently push them in. Wait a minute or two and pull out a noodle. Taste it. Does it still have a bit of resistance to the bite? The noodle should not be cooked all the way through.
• Add the cooked noodles to the beef mixture. Use tongs to gently toss the noodles with the beef until thoroughly mixed. This should take about a minute.
• Finally, add in the sesame seeds, sliced green onions, and the sesame oil.
• Toss well to coat and mix everything together once again. Turn off the heat and serve the noodles into bowls. Garnish with more sesame seeds and green onions. Serve immediately!