Beef and Noodles
11-14-2016, 10:43 AM
#12
Power Poster
Join Date: Aug 2011
Location: Charleston SC
Posts: 10,742
I make Beef and Noodles by cooking my beef in the crockpot.
Beef tips
Lipton onion soup mix
Beef broth
After I cook this in the crookpot for about 6 hours. I thicken it into a thin gravy with flour mixed with water.
I add cooked noodles. The noodles complete the thickening of the gravy. Everyone loves it.
Beef tips
Lipton onion soup mix
Beef broth
After I cook this in the crookpot for about 6 hours. I thicken it into a thin gravy with flour mixed with water.
I add cooked noodles. The noodles complete the thickening of the gravy. Everyone loves it.
11-14-2016, 11:12 AM
#13
Super Member
Join Date: Oct 2012
Posts: 1,131
That was very popular in the early '60s. My recipe came from "Hints From Heliose" that appeared in the local newspaper in Broome County, NY. She even had a recipe for making the sour cream from cottage cheese. I used meat balls from hamburger, have not made it in years. I did not use a can of cream of anything or the bouillion cubes because of problems with MSG.
11-14-2016, 08:01 PM
#16
Senior Member
Join Date: Dec 2006
Location: Where the sun sets.
Posts: 403
I make home made noodles all the time just like marge954 is talking about. I use four, salt & eggs only. after rolling the it out, I heavely sprinkle it with the flour & roll it into a log. I then cut the log into 1/2 " sections. I then unroll them over the broth, letting the flour drop into broth, & drop the noodles in. The flour is what makes the broth thicken & they are yummy. I not only use beef, but chicken & turkey also.
This was how my mother made them. Not a strognoff at all. The only thing she would do different was to put a half an egg shell of water in the noodles. You are so right that the flour was what made the gravy. Mother would brown the beef and then cook it in water so it made the best beef broth. Salt and pepper, noodles and they were so yummy.
11-14-2016, 08:20 PM
#17
Senior Member
Join Date: Jul 2016
Location: Oregon
Posts: 890
Here is my version:
Stroganoff Skillet
1 lb ground beef
1 medium onion, chopped
1 can cr of mushroom soup
1 cup sour cream
1 cup beef broth
1/2 cup water
3 cups wide egg noodles, uncooked
Brown the Gr beef and onions in a large deep skillet over medium heat.
Drain grease or blot with paper towel.
Gradually blend in all remaining ingredients. Bring to a boil.
Reduce heat and cover skillet with a lid. Simmer for 10 minutes
or until noodles are tender.
I'm sure the noodles could be cooked separately, but you might
need to omit the water in the recipe. I have not ever made
it that way.
Stroganoff Skillet
1 lb ground beef
1 medium onion, chopped
1 can cr of mushroom soup
1 cup sour cream
1 cup beef broth
1/2 cup water
3 cups wide egg noodles, uncooked
Brown the Gr beef and onions in a large deep skillet over medium heat.
Drain grease or blot with paper towel.
Gradually blend in all remaining ingredients. Bring to a boil.
Reduce heat and cover skillet with a lid. Simmer for 10 minutes
or until noodles are tender.
I'm sure the noodles could be cooked separately, but you might
need to omit the water in the recipe. I have not ever made
it that way.
I don't use broth or water, but do add some garlic and worcestershire sauce (garlic powder to taste, probably a couple teaspoons of the worcestershire sauce).
I cook the noodles separate.
However, my son just made some more traditional stroganoff tonight, loosely following this recipe:
http://vikalinka.com/2014/10/02/best-beef-stroganoff/
He wanted it thick, so omitted the broth, and served it on boiled potatoes. I'm so glad I taught him how to cook when he was little!
11-15-2016, 04:40 AM
#18
Super Member
Join Date: Feb 2011
Posts: 8,666
I make it the second night after crock pot -pot roast. I cook the seered roast in water, 1 packet onion soup mix. Montreal seasoning to taste, and 2 bay leaves. When the roast is done I pour the liquid into a pan that has a packetof beef gravy, few TBSP of flour and corn starch mixed with it. Wisk until thickend. After dinner I put the leftovermeat into the gravy removing any fat and grizzle. The next night I cook wide noodles per package and blend in warm meat and gravy. I sometimes add sliced mushrooms to the gravy while reheating.
11-15-2016, 03:25 PM
#19
Super Member
Join Date: Jun 2009
Location: Tavistock, Ontario, Canada
Posts: 1,059
My MIL made tis:
brown 2 lbs ground beef and drain.
Saute 1 or two onions , finely shopped in 1 tablesppon butter or oil
Stir into a full package of wide noodles (cooked)
Add 2 cans cream of chicken soup - can vary the soup as long as its creamed.
Top with buttered bread crumbs and bake at 325'F for about an hour.
brown 2 lbs ground beef and drain.
Saute 1 or two onions , finely shopped in 1 tablesppon butter or oil
Stir into a full package of wide noodles (cooked)
Add 2 cans cream of chicken soup - can vary the soup as long as its creamed.
Top with buttered bread crumbs and bake at 325'F for about an hour.
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