Hoosier Beef And Noodles Over Mashed Potatoes Recipes

GENUINE HOMEMADE BEEF AND NOODLES

Steps:

• Brown the meat in a little vegetable oil
• Add the water, onions, salt & pepper
• Pressure cook in Instant Pot or equivalent for 1 hour with a natural release
• Optional - simmer browned meat/water/onion mixture on the stovetop for 2-3 hours
• Homemade egg noodles
• Mix ingredients together to form a tacky dough.
• Roll out on a pastry cloth (must use) to cover the entire cloth surface, until dough is
• Cover the rolled out dough with a light towel and dry for 2-3 hours
• Roll dough into a jelly roll and slice into noodles 1/4 inch wide.
• Spread hand-cut noodles over the cloth and allow to dry for another 1-2 hours.
• Bring beefy broth to a boil (I use a separate pot - not the Instant Pot)and add noodles, cooking 15-20 minutes.
• Serve over mashed potatoes

HOOSIER BEEF AND NOODLES OVER MASHED POTATOES

Steps:

• 1. Add oil to a large Dutch Oven over medium heat. Sprinkle the flour over the meat and toss to evenly coat cubes with flour. Brown half of the coated meat in hot oil. Remove from pan. Brown the remaining meat and remove. Set aside.
• 2. In the same pan, brown the onion and garlic, adding more oil, if necessary. Drain off any excess fat. Return all meat to the pot. Stir in the broth, bay leaf, salt, and pepper. Bring to a boil; reduce heat. Simmer, covered, for 1-1/2 to 2 hours or until meat is tender.
• 3. When meat is tender, remove with a slotted spoon and set aside to cool briefly. In the meantime, stir noodles into broth. Bring to a boil; reduce heat to low. Shred beef and add back to pot with noodles. Cook, uncovered, for about 30 minutes or until noodles are tender and mixture is thick. Add additional broth or water if necessary (if noodles are absorbing it all). Add salt and/or pepper if needed. Remove bay leaf.
• 4. Serve beef and noodles over hot mashed potatoes.

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.