Tender Beef And Noodles Food

TENDER BEEF AND NOODLES

Steps:

• In a large saucepan or Dutch oven, cook beef and onions in butter until the meat is browned. Add the next nine ingredients; bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2 hours or until meat is tender. , Remove from the heat; stir in sour cream. Serve with noodles.

~ TENDER BEEF & GRAVY OVER BUTTERED NOODLES ~

Steps:

• 1. Preheat oven to 400 degree F. Mix seasonings. Spread meat into a greased Dutch oven and sprinkle evenly with seasoning. Bake for 25 minutes.
• 2. Remove from oven, stir. Reduce oven to 250 degree F. Add soup, water, bouillon, wine and onion. Cover and bake for 2 1/2 hours or until meat is tender.
• 3. Prepare noodles, once drained add desired butter and parsley - keep warm. In another skillet or small saucepan over medium heat, add butter. Once bubbly, whisk in flour. Continue cooking for 4 - 5 minutes, stirring constantly. The more you cook the better the gravy.
• 4. Once beef is tender, remove from oven and stir in desired amount of roux to desired thickness. Add the browning sauce until you reach desired browness.
• 5. Serve over buttered noodles. Note: if was making this for me, I would have added mushrooms when adding the onion.

BEEF AND NOODLES

Steps:

• STOVETOP: Combine roast cubes, beef broth (undiluted), beef flavor enhancer, seasoned salt, and onion in a large saucepan. Add just enough water to cover the beef. Bring to a boil. Reduce heat to simmer and simmer 2 to 4 hours or until beef is tender. CROCKPOT: Place roast, broth, flavor enhancer and onion in a crockpot and cook over high heat for 4 to 6 hours or until meat is tender.
• In a large bowl, combine flour and baking powder. Stir to combine.
• Combine eggs and milk in a separate bowl and mix to combine.
• Stir until smooth. You may need to knead it a few times.
• Lightly dust a work surface with flour. Roll dough out to desired thickness, slightly thinner than you want the cooked noodles as they will swell.
• Cut dough into strips or desired shape. Frozen egg noodles or dried kluski noodles can be used instead.
• Bring broth to a boil, and drop in noodles. Reduce heat to medium low and cook until noodles are tender.

BEEF AND NOODLES

Steps:

• Sprinkle beef cubes with all-purpose flour (1/4 cup) and toss to coat evenly, shaking off excess.
• In a Dutch oven or large pot, add 2 tablespoons of vegetable oil and heat over medium heat. When the oil is hot, brown meat in batches without crowding it. Add more oil as needed. Transfer browned meat with a slotted spoon, to a plate, and set aside.
• In the same pot, saute onion (1 cup) and garlic (4) over medium-low heat, until soft, about 8 minutes. Add beef (2 1/2 to 3 pounds) back to the pot. Pour in beef stock (40 ounces) and red wine (1 cup). Add Better than Bouillon (1 tablespoon), marjoram (1 1/2 teaspoons), salt (2 teaspoon), and pepper, (1/2 teaspoon) and bring to a boil. Reduce heat immediately and simmer gently, partially covered with a lid, for about 1 1/2-2 hours or until the beef is tender. Transfer beef chunks with a slotted spoon to a plate and shred them into large pieces. Return to pot.
• Meanwhile, cook the egg noodle (12 ounces) according to package directions in salted water, just until al dente. Drain well then stir them into the sauce and gently mix until well combined. Sprinkle with parsley. Serve.

BEEF TIPS & GRAVY

Steps:

• In a large pot or dutch oven, heat 1 tablespoon olive oil over medium-high heat. Season beef with salt and pepper and brown in small batches. Remove beef from the pot and set aside.
• Turn heat down to medium, add remaining oil and onion. Cook until softened, about 10 minutes.
• Add beef, broth, soup, Worcestershire sauce and bay leaf to the pot. Bring to a boil, cover and reduce heat to simmer 1 1/2 to 2 hours or until beef is fork tender.
• To thicken gravy, combine cornstarch with 1/3 cup cold water. Pour into the beef a little at a time while stirring until it reaches desired consistency.
• Taste and season with salt and pepper. Discard bay leaf and serve over mashed potatoes.

BRAISED BEEF OVER EGG NOODLES

Steps:

• Place all of the marinade ingredients into a medium sauce pan and bring to a boil. Cover, lower heat to medium low and cook for ten minutes. Remove cover and cool to room temperature.
• Lay the chuck roast on your cutting board and cut along the natural fat separations in the roast. Trim and discard any large pieces of fat or gristle.
• You should have about three or four large pieces of beef at this point. Cut these into pieces about 3-inches square. You should have about 12-14 pieces of relatively equal size. (Don't worry about getting these pieces perfect). Add these to a gallon zip lock bag.
• Once the marinade is at room temperature, pour the entire contents over the beef including the vegetables, seal and refrigerate overnight.
• Three hours before serving, remove the beef from refrigeration and using tongs, pick out the pieces of beef but do not discard the marinade.
• Preheat the oven to 300 degrees F with an oven rack in the bottom third of the oven.
• Pat the beef dry with paper towels and sprinkle all sides with the salt and pepper.
• In a large oven proof pot or Dutch oven that has an oven safe lid, heat half of the light oil over medium high heat and once hot, sear half the beef on all sides. Remove to a plate and repeat with remaining light oil and beef. Remove the second batch of beef.
• Keep the burner on medium high and add the marinade, including all the vegetables and with a wooden spoon, scrape the brown bits up from the bottom.
• Add the beef stock and the seared beef back in and once the pot starts to bubble, cover and place in the oven for two hours. Check at the two-hour mark for tenderness and continue cooking until the beef is tender. Ours took 2 ½ hours.
• While the beef cooks, saute the vegetables. In a large saute pan or braiser, heat two tablespoons of butter and one tablespoon of olive oil over medium high heat and cook the mushroom pieces to brown, about eight minutes. Remove to a large bowl.
• Reduce the heat to medium and add one tablespoon each of butter and olive oil and saute the onions until soft, about five minutes. Remove to the bowl with the mushrooms.
• Add the remaining tablespoon of butter and olive oil and add the pepper strips. Saute until somewhat soft but with a little texture. Use tongs to remove cooked pieces to the bowl as they cook and continue to cook until you have removed all the pepper strips to the bowl with the mushrooms and onions. Set these vegetables aside.
• Also, while the beef cooks, cook the noodles in boiling salted water and cool. Set aside.
• Once the beef is tender, pick the pieces of beef out with tongs and set aside on a platter.
• Pick out and dispose of the two bay leaves.
• Use an immersion blender or carefully pour the pot contents into a blender and puree until thick and creamy.
• Add the beef back in with the sauce and the reserved sautéed vegetables. Taste, season if needed and heat to serving temperature.
• Reheat the noodles by dipping in boiling water and serve with the braised beef.

OLD FASHIONED BEEF & NOODLES

Steps:

• Place vegetable oil in a large skillet and place skillet over medium-high heat. Once hot, add chuck roast and sear for 3-4 minutes per side.
• Using a large slow cooker, add minced garlic, diced onions, onion soup mix, beef stock, Worcestershire sauce, salt and pepper; stir until well combined.
• Add chuck roast and cook on HIGH for 3-4 hours or LOW for 5-6 hours. Once the beef is tender enough to fall apart easily, break roast into bite-sized pieces. Reserve 4 cups of cooking liquid from slow cooker to make gravy.
• Meanwhile, cook egg noodles according to package instructions.
• To serve, place egg noodles on a large plate and top with beef.
• Pour several spoonsful of gravy on top of beef before serving.
• Using a small bowl, add cornstarch and water; whisk together until well combined. Set bowl aside.
• Using a large saucepan, add butter and place over medium-low heat. Once butter has melted, add flour; continue sautéing, stirring frequently, for 4-5 minutes or until mixture turns golden brown.
• Add 4 cups of reserved liquid from the slow cooker along with the ketchup and apple cider vinegar; stir until well combined. Increase heat to medium-high and bring mixture to a boil.
• Once boiling, add cornstarch mixture. Using a whisk, stir until mixture is well combined.
• Continue cooking, stirring often, for 3-5 minutes, or until gravy thickens noticeably.
• Reduce heat to low to keep gravy warm.

TENDER BEEF AND NOODLES

Steps:

• In large saucepan or Dutch oven, cook beef and onions in butter until the meat is browned. Add the next 9 ingredients; bring to a boil.
• Reduce heat; cover and simmer for 1 3/4 hours or until meat is tender. Remove from the heat; stir in sour cream. Serve over noodles.

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.

TENDER BEEF AND NOODLES

Steps:

• 1. Trim fat from meat. Cut meat into 3/4-inch cubes. Coat meat in flour. In a large saucepan brown half of the coated meat in hot oil. Remove meat from pan. Brown remaining meat with the mushrooms, onions and garlic, adding more oil if necessary. Drain fat. Return all meat to pan.
• 2. Sir in beef broth, marjoram and black pepper. Bring to a boil, reduce heat simmer covered 1 1/4 to 1 1/2 hours or until meat is tender.
• 3. Stir in noodles and water. Bring mixture to a boil, reduce heat to med. cook 20 min or until noodles are tender.

BEEF AND BROCCOLI NOODLES

Steps:

• Thinly slice up the beef based on the above tips and marinate the beef with 1.5 tsp of Black Pepper, 2 tbsp of Oyster Sauce, 1 tsp of Baking Soda, 2 tbsp of Oil, and 3 tbsp of Corn Starch. Let it rest for 10 minutes while you prepare the rest of the ingredients.
• Mix oyster sauce, soy sauce, rice vinegar, minced garlic, black pepper, sugar, and ketchup in a bowl.
• Cook noodle as per instruction, drain and set aside.
• Blanch, the Broccoli with Hot Water, drain, and set aside.
• In a pan, drizzle in oil and turn the heat up to medium-high. Once the pan is hot, add the beef and let it sit for 30 seconds before sauteing for 2-3 minutes.
• Add in the broccoli, saute for 1 minute.
• Finally, add the noodle, drizzle in the sauce, and saute on high heat for 2-3 minutes.

CLASSIC BEEF AND NOODLES (SLOW COOKER, INSTANT POT OR STOVE TOP)

Steps:

• Cut the beef into 1 inch cubes. Season with salt and pepper and dust with flour to coat. Set aside.
• Meanwhile, heat cooking oil in a large heavy skillet over medium high heat. Add in onions and saute until tender, about 5 minutes. Remove from skillet and set aside.
• Without cleaning the skillet, add in butter and let melt over medium high heat. Add in steak cubes and cook until browned, 8-10 minutes. Work in batches if you need to so you don't crowd the pan.
• Return onions to the skillet. Pour in beef broth, red wine, mustard (optional) and garlic powder and bring to a simmer. Let simmer for 25 minutes. Add in 1 cup of cream and simmer for another 15 minutes.
• While the beef is simmering, Cook egg noodles according to package directions. Drain well.
• Season the beef sauce with salt and pepper, to taste and ladle onto the noodles.