HOMEMADE BEEF AND NOODLES RECIPES

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HOMEMADE HAMBURGER HELPER BEEF NOODLE - CINCYSHOPPER



Homemade Hamburger Helper Beef Noodle - CincyShopper image

Provided by Jen

Number Of Ingredients 11

1 lb Ground beef
2 cup Wide Egg Noodles
1 1/2 cup Water
1 1/2 cup Milk
3 Beef Bouillon Cubes
1 tbsp Cornstarch
1 tsp Garlic Powder
1/2 tsp Onion Powder
1 tsp Sugar
1/2 tsp Black Pepper
1 tsp Salt

Steps:

  • In a small bowl, mix together cornstarch, sugar, onion powder, garlic powder, salt and pepper. set aside.
  • Brown ground beef in a large skillet and drain excess fat.
  • Boil water in microwave safe bowl.
  • Add bouillon cubes and stir until dissolved.
  • Add bouillon mixture to skillet and stir to incorporate.
  • Add milk and stir to incorporate.
  • Add seasoning mixture and stir until blended.
  • Add egg noodles, stir and bring to a boil.
  • Reduce heat to low, cover and simmer for 12-15 minutes or until noodles are tender.
  • Remove from heat and let stand for several minutes to thicken.

HOMEMADE HANDMADE NOODLES | CHINA SICHUAN FOOD



Homemade Handmade Noodles | China Sichuan Food image

basic homemade noodles recipe

Provided by Elaine

Categories     staple

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 3

Number Of Ingredients 3

250 g high gluten flour ( , around 1 cup+2/3 cup)
120 g water ( , around 120ml, can be replaced by egg liquid partly or completely)
Pinch of salt

Steps:

  • Add flour, pinch of salt in a deep bowl. Pour in water slowly. Stir the flour with a tool. Stop pouring water when there is no dry flour in the mixing bowl (depending on the flour you are using, the water absorption might be different. )
  • Knead the dough until your hand is clean, your bowl is clean and the dough is smooth. Then keep kneading for another 10 minutes.
  • Cover with a wet cloth and rest for around 30 minutes.
  • Transfer the dough to a large floured operating board. Roll it into a thick wrapper firstly.
  • Roll the dough into paper-thin rectangle or round wrapper, keeping remaining dough covered with flour.
  • Roll the dough into rectangle or round wrapper with around 0.5 cm in thick, keeping remaining dough covered with flour.
  • Fold the large dough wrapper around 5cm wide. Each time after folding up, spread the surface with flour. Cut any irregular part if necessary.
  • Cut the folded dough into thin strips with a sharp and dry knife.
  • Spread flour on the surface before picking the noodle strips.
  • Unfold the strips one by one and then shake the extra flour off.
  • Cook them directly or refrigerated up to 7 days in air--tight bags. 

Nutrition Facts : Calories 305 kcal, CarbohydrateContent 58 g, ProteinContent 11 g, SodiumContent 2 mg, FiberContent 2 g, ServingSize 1 serving

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