Quick Beef and Noodles Recipe Quick Beef and Noodles Recipes
Will Dickey
One of the heartiest winter dinners we've come up beyond is Ree Drummond's bootleg chicken and noodles. Meltingly tender craven and egg noodles, cooked together in a homemade chicken goop—it's the kind of one-pot meal that warms you lot throughout. With this beefiness and noodles recipe, we've taken the aforementioned idea but fabricated it even more savory (and a petty bit easier!). If you lot dear a beef stew and tender noodles, this recipe is for yous!
What is beef stew meat?
Information technology'south not uncommon to find a bundle of cubed beef in the supermarket labeled "beef stew meat." But if you tin't, don't worry! The cuts of beef that stew meat comes from are usually labeled "chuck roast," "top," or "bottom circular." Whatever of these cuts of beef can be purchased and cutting into 1-inch pieces for this beefiness and noodles recipe.
How exercise y'all thicken beef and noodles?
There are two important steps that give beef and noodles its satisfying thickness. First, the beef is coated in a mixture of flour, salt and pepper. Once the beef is seared in olive oil and butter, the flour toasts, giving the goop trunk and flavor. 2d, once the meat has braised to perfection, the egg noodles are cooked directly in the broth. Their starches release straight into the stew, thickening the stew. We beloved to utilize thick-cut, frozen egg noodles for this dish—they have a chewy texture and firm bite. Reames is a great brand establish in the freezer department of most supermarkets. If you can't notice them, experience gratuitous to substitute dried egg noodles, but adjust the last simmering time in Step 4 to friction match the directions on the package of dried egg noodles.
Yields: iv - 6 servings
Prep Time: 0 hours 10 mins
Total Fourth dimension: 2 hours five mins
3 tbsp. flour
ane tsp. seasoned salt, divided
1 tsp. ground black pepper, divided
1 i/2 lb. beef stew meat (or chuck roast), cut into 1" pieces
2 tbsp. butter
1 tbsp. olive oil
1 yellow onion, chopped
12 oz. sliced mushrooms
4 garlic cloves, chopped
1 qt. beef stock
two tbsp. Worcestershire sauce
iv sprigs of thyme
ane 12-oz. bag frozen egg noodles, such every bit Reames brand
Sour foam and chopped parsley, for serving (optional)
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- In a large bowl, combine the flour and 1/two teaspoon each of seasoned salt and black pepper. Add the cubes of beef to the bowl and stir until well coated.
- Oestrus a large Dutch oven over medium-loftier heat. Add together the butter and olive oil, swirling to glaze the bottom of the pan. Place the meat in a unmarried layer and cook until golden brown, 4 to 5 minutes. Stir the beef and let brown on another side, three to 4 minutes. Remove the Dutch oven from the heat and transfer the beefiness to a plate.
- Reduce the heat to medium and add together the onion, mushrooms, garlic and remaining 1/2 teaspoon each of seasoned salt and black pepper. Melt 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 60 minutes and xv 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 proceed 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.
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Source: https://www.thepioneerwoman.com/food-cooking/recipes/a38698825/beef-and-noodles-recipe/
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