Ground Beef Noodle Soup Food

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!

BEEF NOODLE SOUP

Steps:

• In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
• Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.

GROUND BEEF NOODLE SOUP

Steps:

• In a large saucepan, cook the beef, onion, celery and carrot over medium heat until meat is no longer pink; drain. , Add the water, au jus mix, bouillon, bay leaves and pepper; bring to a boil. Stir in the noodles. Return to a boil. Cook, uncovered, for 15 minutes or until noodles are tender, stirring occasionally. Discard bay leaves.

GROUND BEEF NOODLE SOUP

Steps:

• Brown the ground beef in a large pot or Dutch oven over medium-high heat, and season with sea salt and pepper
• Stir in garlic and onion, and cook until slightly soft
• Add remaining ingredients, except egg noodles, cover, and cook over high heat until soup starts to boil
• Reduce heat, and simmer for about 15 minutes, or until carrots and celery are tender
• Stir in egg noodles, and cook until noodles are done

GROUND BEEF NOODLE SOUP RECIPE

Steps:

• In large sauce pan, cook the beef, onion, celery and carrot over medium heat until meat is no longer pink and vegetables are tender; drain. Add the water, tomatoes, au jus mix, bouillon, bay leaves and pepper; bring to boil. Stir in noodles. Return to a boil. Cook, uncovered, for 15 minutes or until noodles are tender, stirring occasionally. NOTE: Discard bay leaves before serving.

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.

GROUND BEEF NOODLE SOUP

Steps:

• 1. Brown the beef with the onion, garlic, and carrot. Add the water bouillon, Au Jus mix, bay leaves and black pepper. Bring to a boil reduce to a simmer and simmer 10 minutes. Add the cooked noodles and simmer 5 more minutes.
• 2. Remove and discard bay leaves before serving.

VEGETABLE BEEF NOODLE SOUP

Steps:

• Brown the ground beef, onion, salt, and pepper in a large soup pot over medium-high heat. Crumble beef as it cooks. Once beef is no longer pink drain the grease.
• Blend up the can of stewed tomatoes in a blender and add to the soup pot with the cooked beef. Add the beef broth, diced tomatoes, mixed vegetables, basil, and parsley. Bring to a boil.
• Once boiling, stir in the uncooked egg noodles, and cover the pot with a lid. Turn heat to low and let the soup cook for 12-15 minutes.

BEEF NOODLE SOUP

Steps:

• Add oil to a large pot or dutch oven on high heat.
• Season beef with salt and pepper.
• Add to the pot and sear on all sides, about 8-10 minutes.
• Add in the onions and cook for 4-5 minutes, until translucent.
• Add in beef broth and thyme and bring to a boil, then reduce to low heat.
• Cook, uncovered, for 1 hour.
• Add in the egg noodles, celery and carrots, stir well and cook for 15 minutes until pasta is tender.
• Serve immediately (the noodles will continue to absorb the soup as it sits).

PHO BO: VIETNAMESE BEEF NOODLE SOUP

Steps:

• For the beef stock: Preheat the oven to 350 F. Bring a large pot of water to a boil; add the oxtails, neck bones, and shank bones. Return the water to a boil and cook for 3 minutes. Drain into colander and rinse the bones thoroughly under cold running water. Rinse the pot and return the oxtails, neck bones, and shank bones to the pot. Add water, slowly bring to a simmer, and cook for at least 6 hours. Meanwhile, roast the onion and ginger on a rimmed baking sheet for 40 minutes.
• Add the roasted onion and ginger to the simmering stock, along with the cinnamon, star anise, clove, cardamom pod, pepper, and palm sugar. Add the beef brisket and cook for 30-45 minutes; remove and allow the stock to continue to simmer, skimming off any scum that rises to the top. After 6-8 hours, remove pot from the heat and use a slotted spoon to discard the large solids. Strain the stock into soup pot through a fine-mesh sieve. (Note: To store, let cool completely; then transfer to airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 quarts.)
• For the soup: Thinly slice the top round and use the back of your knife to tenderize the meat slices; set aside. Slice the cooked brisket against the grain in thin slices; set aside. Blanch the bean sprouts in hot water; set aside. Season the stock with a few pinches of salt and fish sauce to taste.
• Warm a serving bowl in hot water. Place the dried rice noodles in fine-mesh sieve; submerge the sieve in hot water and gently stir with tongs, 5-10 seconds. Place the cooked noodles in the warmed serving bowl. Top with brisket; then add a few slices of the top round and some chopped scallions and cilantro. Ladle the hot broth into the bowl, being careful not to submerge the top round. Serve immediately, accompanied by optional garnishes.

HEARTY HAMBURGER NOODLE SOUP

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients; bring to a boil. reduce heat; cover and simmer until pasta is tender. Discard bay leaf.

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 NOODLE SOUP

Steps:

• Boil noodles according to directions, set aside one cup of pasta water when finished.In large skillet; Brown ground beef. Add in both cups of water, mix with packet of soup mix. Boil until sauce is thickened.About 5 minute.
• Serve with a dollop of sour cream.
• * Different veggies can be added to create a on pot meal!

GROUND BEEF NOODLE SOUP

Steps:

• In a large saucepan or Dutch oven, cook the beef, onion, celery and carrot over medium heat and drain.
• Add the water, au jus mix, bouillon, bay leaves and pepper and bring to a boil.
• Stir in the noodles and return to a boil.
• Cook, uncovered, for 15 minutes or until noodles are tender, stirring occasionally.
• Discard bay leaves before serving.