REAMES BEEF AND NOODLES RECIPES RECIPES

Name: Beef & Noodles
Prep time: 5 min
Cook time: 1 h 55 min
Total time: 2 h
Yield: 6
Cuisine: American
Ingredients: 3 pounds beef stew meat; 2 - 14 ounce cans beef stock; 2 1/2 cups celery, diced; 1 medium onion, chopped; salt and pepper to taste; 1/4 cup corn starch dissolved in 1/4 water; 2 - 12 ounce packages of Reames Frozen Home style Egg Noodles

COMFORTING BEEF & NOODLES - EGG NOODLES AND TENDER CHUNK…

Comforting Beef & Noodles - egg noodles and tender chunk… image

Comfort food at it's best. Tender chunks of beef, celery and egg noodles.

Provided by Michaela Kenkel

Total Time 2 hours

Prep Time 5 minutes

Cook Time 1 hours 55 minutes

Yield 6

Number Of Ingredients 7

Ingredients

3 pounds beef stew meat
2 - 14 ounce cans beef stock
2 1/2 cups celery, diced
1 medium onion, chopped
salt and pepper to taste
1/4 cup corn starch dissolved in 1/4 water
2 - 12 ounce packages of Reames Frozen Home style Egg Noodles

Steps:

To a pan over medium heat add beef, beef stock, celery, and onion. Generously salt and pepper.
Cover and simmer for about an hour, until meat and veggies are tender. Stirring occasionally.
While meat cooks, prepare your egg noodles per the package instructions. Or make your own homemade egg noodles.
When the meat is tender, add corn starch/water mixture and stir, the sauce will thicken in just a few minutes.
Drain and add the noodles, combine with meat mixture.
I love mine just like it is, but my hubby tops it with sour cream!

Nutrition Facts : Calories 643 calories, CarbohydrateContent 31 grams carbohydrates, CholesterolContent 310 milligrams cholesterol, FatContent 21 grams fat, FiberContent 2 grams fiber, ProteinContent 83 grams protein, SaturatedFatContent 9 grams saturated fat, ServingSize 1, SodiumContent 702 grams sodium, SugarContent 3 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 11 grams unsaturated fat

CREAMY CHICKEN AND NOODLES – INSTANT POT RECIPES

Creamy Chicken and Noodles – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 0 minutes

Cook Time 45 minutes

Yield 6 - 8 servings

Number Of Ingredients 6

Ingredients

4 cups low-sodium chicken broth (warmed)
1 lb boneless skinless chicken thighs
4 tbsp butter
21 oz cream of chicken soup (2 cans 10.5 oz)
24 oz frozen egg noodles
2 tbsp chopped italian parsley and fresh cracked pepper for garnish (optional)

Steps:

Add warmed broth, chicken, butter and soup to the Instant Pot, in that order. Do not stir.
Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
Carefully remove the chicken from the pot to a cutting board and shred.
Meanwhile, rinse the inside of the lid with cold water. Add the noodles to the pot and stir to mix, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
When the time is up, let the pressure naturally release for 5 minutes, then perform a controlled release of the remaining pressure, watching out for any starchy spray.
Return the chicken to the pot and stir to combine. Serve hot topped with chopped italian parsley and fresh cracked pepper (optional).

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