Beefy Noodles Recipes

BEEF NOODLE SKILLET

Steps:

• Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 1 minute. Add the ground chuck and sprinkle with salt and pepper. Cook the meat, crumbling as you go, until cooked through, about 5 minutes. Add the tomato paste and cook for about 30 seconds.
• Add the noodles, broth, 1 cup hot water, the mustard, paprika and Worcestershire sauce. Give a big stir and bring to a simmer. Cover and allow everything to simmer, stirring occasionally and adding up to 1/2 cup more water if necessary, until the pasta is al dente and the sauce has thickened, about 12 minutes. Stir in the sour cream and heavy cream and cook for 1 additional minute or until the pasta is tender.
• Remove from the heat. Sprinkle over the chives and serve directly from the pan.

BEEFY EGG NOODLES

Steps:

• Boil water and cook egg noodles as instructed (usually 10-12 minutes).
• In a large sauce pan, brown ground beef, add onions and mushrooms.
• Season with garlic, salt, and pepper.
• Add broth.
• Simmer uncovered for 10 minutes.
• Stir in cornstarch.
• Serve over noodles.
• Sprinkle cheese on top.

BEEFY NOODLE BAKE

Steps:

• In a Dutch oven, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Transfer to a greased 3-qt. baking dish. , Cover and bake at 350° for 40 minutes or until heated through.

QUICK BEEF AND NOODLES

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.

BEEFY NOODLE CASSEROLE

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot., Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in tomatoes, tomato sauce, sugar and seasonings. Transfer to a greased 11x7-in. baking dish., Stir sour cream, cream cheese and green onions into macaroni. Spoon over beef mixture, spreading evenly. Sprinkle with cheese., Bake, covered, until bubbly, 15-20 minutes. Let stand 10 minutes before serving.

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.