Bistro Beef Noodles Recipes

BISTRO BEEF NOODLES A LA SLOW COOKER!

Steps:

• In a skillet, spray with cooking spray and scramble fry the ground beef and onion with the worchestershire sauce and 1/2 tsp pepper until no longer pink and put in the slow cooker.
• Melt butter in pan and add onion wedges, garlic and mushrooms to the pan and saute 8-10 minutes or until browned, then add to slow cooker.
• Add broth, carrots, salt, thyme and remaining 1/2 teaspoon pepper.
• Cook on high for 4-6 hours - while it's cooking, prepare egg noodles according to package directions.
• Combine red wine and corn starch; stir until smooth. Stir into crock pot with red peppers and keep on high for half an hour until sauce thickens.
• Place prepared egg noodles on a serving platter and top with meat sauce and sprinkle with fresh parsley.

BISTRO BEEF & NOODLES

Steps:

• In medium bowl combine beef, minced onion, Worchestershire and 1/4 teaspoon pepper.
• Shape into 1-inch meatballs (about 24).
• In large skillet melt butter over medium-high heat.
• Add onion wedges, garlic and mushrooms; saute 8-10 minutes or until browned.
• Add broth, meatballs, carrots, salt, thyme and remaining 1/4 teaspoon pepper.
• Reduce heat to medium; simmer, stirring occasionally, 8-10 minutes.
• Combine red wine and corn starch; stir until smooth. Stir into skillet.
• Stirring constantly, bring to boil; boil 1 minute.
• Place prepared egg noodles on a serving platter; top with meatballs and sauce.

BEEF AND NOODLES

Steps:

• In a large bowl, combine the flour and 1/2 teaspoon each of seasoned salt and black pepper. Add the cubes of beef to the bowl and stir until well coated.
• Heat a large Dutch oven over medium-high heat. Add the butter and olive oil, swirling to coat the bottom of the pan. Place the meat in a single layer and cook until golden brown, 4 to 5 minutes. Stir the beef and let brown on another side, 3 to 4 minutes. Remove the Dutch oven from the heat and transfer the beef to a plate.
• Reduce the heat to medium and add the onion, mushrooms, garlic and remaining 1/2 teaspoon each of seasoned salt and black pepper. Cook for 7 minutes, stirring occasionally and scraping the browned bits from the bottom of the pot. Add the beef stock, Worcestershire sauce, seared beef, and thyme sprigs. Bring to a simmer, cover, then reduce heat to low. Cook for 1 hour and 15 minutes, with the stock just barely simmering.
• Remove the lid and discard the thyme sprigs. Add the egg noodles and increase the heat to medium-high. Cook, stirring occasionally, until the mixture comes to a simmer. Reduce the heat to medium-low and continue to cook for 20 to 25 minutes, stirring occasionally, until the noodles are tender. Serve immediately, topped with a dollop of sour cream and a sprinkle of parsley.

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.

HEARTY BEEF AND NOODLES

Steps:

• In a large skillet, brown beef in oil on all sides; remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer., Return beef to the pan; stir in the soup, water, cream, coffee and gravy mix. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is tender, stirring occasionally., Meanwhile, cook noodles according to package directions. Add the sour cream, paprika and pepper to skillet; heat through. Drain noodles. Serve with beef.

INSTANT POT® BEEF AND NOODLES

Steps:

• Place frozen egg noodles in the refrigerator to thaw, 8 hours to overnight.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Sauté function.
• While the pot is heating, combine flour, salt, granulated onion, granulated garlic, and seasoning blend in a resealable bag. Add stew meat, seal the bag, and shake to thoroughly coat the meat.
• When the pot is hot, add oil and butter. Cook beef in batches until seared, about 5 minutes per batch, removing seared beef to a plate.
• Add mushrooms and onion to the pot, then pour in beef broth; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Blend water and dry onion and mushroom soup mix together in a small bowl and pour over the noodles.
• Cancel Sauté function and select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes, then use the quick-release method for any remaining pressure. Unlock and remove the lid. Serve immediately.

BISTRO BEEF STEW

Steps:

• Cook the bacon in a large skillet over medium heat until crisp. Transfer to drain on a paper towel lined plate; remove all but 1-2 tablespoons fat from the skillet and discard the excess.
• Add the beef cubes to the skillet and cook, turning to brown on all sides; this will take about 12 minutes. The meat will not be cooked through. Transfer the browned cubes to a 4-5 quart slow cooker.
• Add the carrots, onion and garlic to the skillet; cook, stirring occasionally, for 3-4 minutes, until the onions have softened and become fragrant. Add the mushrooms and stir to combine; cook for 1-2 minutes. Season with the salt, pepper and thyme.
• Add the flour and stir to coat. Add the cooked bacon, broth, wine, tomato paste and bay leaf, stirring to combine. Increase the heat to high and stir, scraping the bottom of the skillet to dislodge any browned bits. Transfer this mixture to the slow-cooker.
• Cover and cook on HIGH for 5 hours or on LOW for 8 hours. Stir once or twice during cooking.
• Discard the bay leaf before serving.