Tender Beef Over Noodles Recipes

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.

BEEF BURGUNDY OVER NOODLES

Steps:

• In a Dutch oven or large nonstick skillet, heat butter over medium-high heat; saute beef and onion just until beef is lightly browned, 1-2 minutes. Stir in mushrooms, wine, 1/4 cup water, 2 tablespoons parsley and seasonings; bring to a boil. Reduce heat; simmer, covered, until beef is tender, about 1 hour., Meanwhile, cook egg noodles according to package directions. Drain., In a small bowl, mix flour and remaining water until smooth; stir into beef mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Discard bay leaf and clove. If desired, stir in browning sauce. Serve over noodles. Sprinkle with remaining parsley.

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.

TENDER BEEF OVER NOODLES

Steps:

• In a small skillet, brown beef and onion in oil; drain. Transfer to a 1-1/2-qt. slow cooker., In a small bowl, combine 1/2 cup water, ketchup, brown sugar, Worcestershire sauce, paprika and mustard; pour over meat. Cover and cook on low until meat is tender, about 5 hours. , Combine flour and remaining water until smooth; stir into meat mixture. Cover and cook until thickened, about 30 minutes longer. , Meanwhile, cook noodles according to package directions; drain. Stir in parsley if desired. Serve with beef.

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 & 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 STROGANOFF OVER BUTTERED NOODLES

Steps:

• Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the cognac and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.
• In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.
• When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper.
• Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.

BEEF TIPS

Steps:

• In a large skillet heat oil over high heat. Saute the onion until almost translucent.
• Add the stew meat and cook on high heat until meat is browned on all sides; about 3 to 5 minutes.
• Pour 2 cups water, soy sauce, and Worcestershire sauce into the skillet. Stir in garlic powder, salt and pepper. Bring to a boil and reduce heat. Cover and simmer for 1 1/2 to 2 hours.
• Meanwhile combine the gravy mix with 1 cup water. Mix thoroughly and stir into the meat mixture. Bring to a boil stirring frequently until slightly thickened.