STOVE TOP BEEF AND NOODLES RECIPES

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SOUTH YOUR MOUTH: CHICKEN & NOODLES (STOVE-TOP OR CROCK …



South Your Mouth: Chicken & Noodles (Stove-Top or Crock … image

This one-pot recipe for creamy chicken with egg noodles made with just 5 ingredients (plus salt & spices) is the best for comfort food made easy!

Provided by Mandy Rivers | South Your Mouth

Total Time 1 hours

Prep Time 5 minutes

Cook Time 55 minutes

Number Of Ingredients 10

3 large boneless chicken breasts
4 cups (32-oz) chicken broth
1 cup water
1/2 cup butter
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 10-oz cans cream of chicken soup
1 12-oz bag egg noodles

Steps:

  • Add broth, water, salt and remaining spices to a large pot or dutch oven then mix well.
  • Place chicken breasts and butter into broth, cover, then heat over medium heat until broth starts to boil. Reduce heat to low then continue cooking, covered, for 30 minutes. Remove chicken from broth to cool.
  • Once chicken is cool, cut into bite-sized pieces or shred with two forks; set aside.
  • Add cream of chicken soup to broth then whisk until smooth. Bring to a boil then add egg noodles and chicken.
  • There’s no need for all the noodles to be submerged as they will sink into the broth as they cook and soften. Once simmering, reduce heat to medium, cover then cook for 2-5 minutes or until the noodles are approximately halfway done (too firm to eat but can be bent in half without breaking).
  • Turn off the burner, keep covered, then let the pot rest until noodles are done and sauce has thickened a bit. The amount of time needed for the noodles to finish cooking can range from 5 minutes to 20 depending on the size, thickness, quality, variety, etc. of the noodles.
  • Add broth, water, salt and remaining spices to a large slow cooker then mix well.
  • Place chicken breasts and butter into broth, cover, then cook on Low for 5-6 hours or High for 2-4 hours. Remove chicken from broth to cool.
  • Increase crock pot temperature to High (if not already set there) and cover while chicken cools.
  • Once chicken is cool, cut into bite-sized pieces or shred with two forks. Add chicken and uncooked noodles to crock pot.
  • Gently stir to coat noodles. Cover then continue cooking for 20-40 minutes or until noodles are done, gently stirring once or twice to ensure the noodles cook evenly.

BEEF TIPS AND NOODLES - JUST A PINCH RECIPES



Beef Tips and Noodles - Just A Pinch Recipes image

These are delicious beef tips and noodles that would be terrific for a cozy night in or for serving to party guests. It's not the basic beef tips you think of. Rib eye gives great flavor and the drippings make a fabulous gravy. We think this should be called beef tips and gravy over noodles since that's what it is. You'll find yourself using the yummy gravy in other ways (like dipping a roast beef sandwich). With the rib eye, it's a little pricier to make but well worth it.

Provided by Gary Hancq @SidEFied

Categories     Beef

Prep Time 10 minutes

Cook Time 45 minutes

Yield 2

Number Of Ingredients 15

4 cup(s) water
1 package(s) noodles cooked (Martha Gooch's Kluski noodles 8 oz.)
1 teaspoon(s) olive oil, for noodle pot
1 teaspoon(s) salt
1/4 stick(s) butter for cooked noodles
1 - rib eye steak, 6 oz. more for a crowd
1 large portobello mushroom (used half of large one)
1 teaspoon(s) olive oil
2 teaspoon(s) butter
2 - beef boullion cubes for gravy
2 cup(s) water for gravy, divided
2 tablespoon(s) corn starch for gravy
1/4 teaspoon(s) Kitchen Bouquet to darken gravy
salt, to taste
- black pepper, to taste

Steps:

  • For noodles, bring 4 cups of water to a boil. Add 8 oz. dried noodles, 1 teaspoon oil, and 1 teaspoon salt after coming to a boil. Cook noodles per package directions. I cooked an additional 8 minutes.
  • In fry pan cook rib eye steak to medium-rare. Remove from pan and slice and cube to 1/4" by 1/4".
  • Slice and cube portobello mushroom to 1/4" by 1/4" cubes. In a separate fry pan, sautee mushrooms in 1 teaspoon olive oil and 2 teaspoons butter over medium heat for 10 minutes. Add cubed rib eye to mushroom pan and keep warm. I had an equal amount of rib rye and mushroom.
  • Add two beef bouillon cubes to 1/2 cup water and nuke for two minutes. Dissolve bouillon cubes.
  • Add beef broth to the pan that steak was fried in. Bring to low simmer and add 1 additional cup of water.
  • Add 2 tablespoons of corn starch to 1/2 cup cold water and make a slurry.
  • At low simmer add corn starch slurry to the pan and stir and increase heat to thicken the gravy.
  • Add 1/4 teaspoon Kitchen Bouquet to darken. Add salt and pepper to taste. Makes 2 cups.
  • Drain noodles and melt 2 tablespoons of butter in them and stir.
  • Plate butter noodles, top with steak and mushrooms and then cover with gravy.
  • Note: I made two single meals out of this and still have 1/2 the noodles for other offerings. I will make chicken noodle soup or freeze the remaining noodles.
  • Note: I could have added a quarter cup of sweet red wine to the gravy the last few minutes but chose not to this time.
  • Note: This was a real pleasure. I could also have added 1/3 to 1/2 cup of sour cream to the gravy and I would have had excellent beef tomato gravy rather than a brown gravy, it is also excellent.
  • Note: A second rib eye steak and all of the very large portobello mushroom and the noodles would have served four people amply. You have to pay attention to discern the difference between the steak and the mushroom.
  • Note: You could use cube roast meat for this if you slow cooked it in the oven for one to two hours in some beef juice or gravy. Rib eye or a tender steak negates the need for this.

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