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Beef And Noodles

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Ingredients

Adjust Servings:
1 tablespoon cooking oil
1 1/2 lbs beef stew meat, cubed
1/4 cup all-purpose flour
3/4 cup chopped onion
3 garlic cloves, minced
4 1/2 cups beef broth or 4 1/2 cups vegetable broth
1 cup red wine
1 1/2 teaspoons dried marjoram
1/4 teaspoon black pepper
16 ounces homestyle egg noodles

Nutritional information

532.8
Calories
100 g
Calories From Fat
11.2 g
Total Fat
3.6 g
Saturated Fat
136.4 mg
Cholesterol
779.1 mg
Sodium
61.9 g
Carbs
3.1 g
Dietary Fiber
2.6 g
Sugars
38.4 g
Protein
328g
Serving Size

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Beef And Noodles

Features:
    Cuisine:

    This was very flavorful and a perfect dish for the night of the snow storm we just had. We had left overs for after we finished shoveling out. The only change I made was used 4 garlic cloves (homegrown), and 8 ounces of noodles cooked in the gravy was just enough or there would not have been enough gravy for 16 ounces. Excellent - perfect winter meal.

    • 160 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Beef and Noodles, I was looking for a recipe for beef and noodles that didn’t use any sort of condensed soup I found one at Better Homes & Gardens and made a few changes to come up with this use Homemade Noodles (recipe 27344) for the noodles, and they absorb a lot of liquid so this is pretty thick – if you like it thinner, adjust accordingly (I’ve not tried this with purchased noodles but they may make a difference as well) , This was very flavorful and a perfect dish for the night of the snow storm we just had We had left overs for after we finished shoveling out The only change I made was used 4 garlic cloves (homegrown), and 8 ounces of noodles cooked in the gravy was just enough or there would not have been enough gravy for 16 ounces Excellent – perfect winter meal , Why do people tweak recipes, instead of just making the recipe as is? It kills the purpose of recipe sharing The recipe was fine, without tweaks


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    Steps

    1
    Done

    Add Oil to a Large Dutch Oven Over Medium Heat.

    2
    Done

    Sprinkle the Flour Over the Meat and Toss to Evenly Coat Cubes With Flour.

    3
    Done

    Brown Half of the Coated Meat in Hot Oil. Remove from Pan. Brown the Remaining Meat and Remove. Set Aside.

    4
    Done

    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.

    5
    Done

    Stir in the Broth, Wine, Marjoram, and Pepper. Bring to a Boil; Reduce Heat. Simmer, Covered, For 1-1/2 to 2 Hours or Until Meat Is Tender.

    6
    Done

    When Meat Is Tender, Remove With a Slotted Spoon and Set Aside to Cool Briefly.

    7
    Done

    in the Meantime, Stir Noodles Into Broth. Bring to a Boil; Reduce Heat to Low.

    8
    Done

    Shred Beef and Add Back to Pot With Noodles.

    9
    Done

    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).

    Avatar Of Gabby Phillips

    Gabby Phillips

    Culinary chemist experimenting with flavors and textures to create unique dishes.

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