Beef Consomme Egg Noodles Recipes

OLD FASHIONED BEEF & NOODLES

Steps:

• Place vegetable oil in a large skillet and place skillet over medium-high heat. Once hot, add chuck roast and sear for 3-4 minutes per side.
• Using a large slow cooker, add minced garlic, diced onions, onion soup mix, beef stock, Worcestershire sauce, salt and pepper; stir until well combined.
• Add chuck roast and cook on HIGH for 3-4 hours or LOW for 5-6 hours. Once the beef is tender enough to fall apart easily, break roast into bite-sized pieces. Reserve 4 cups of cooking liquid from slow cooker to make gravy.
• Meanwhile, cook egg noodles according to package instructions.
• To serve, place egg noodles on a large plate and top with beef.
• Pour several spoonsful of gravy on top of beef before serving.
• Using a small bowl, add cornstarch and water; whisk together until well combined. Set bowl aside.
• Using a large saucepan, add butter and place over medium-low heat. Once butter has melted, add flour; continue sautéing, stirring frequently, for 4-5 minutes or until mixture turns golden brown.
• Add 4 cups of reserved liquid from the slow cooker along with the ketchup and apple cider vinegar; stir until well combined. Increase heat to medium-high and bring mixture to a boil.
• Once boiling, add cornstarch mixture. Using a whisk, stir until mixture is well combined.
• Continue cooking, stirring often, for 3-5 minutes, or until gravy thickens noticeably.
• Reduce heat to low to keep gravy warm.

SIMMERED SIRLOIN WITH NOODLES

Steps:

• In a large nonstick skillet, cook the beef, onions, mushrooms and garlic in butter over medium heat for 5-7 minutes or until the meat is no longer pink. Add the consomme, Worcestershire sauce and basil; bring to a boil. Reduce heat; cover and simmer for 50-60 minutes. , Combine flour and water until smooth; add to beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over noodles.

INCREDIBLE BEEF STROGANOFF

Steps:

• Set sour cream aside to warm to room temperature.
• Saute onions in 3 Tbsp butter.
• Stir in flour.
• Gradually add consomme, stirring constantly.
• Add catsup, worcestershire, pepper, basil, and nutmeg.
• Simmer at least 15 minutes, stirring occasionally.
• Brown meat, salt and add to completed sauce.
• Add canned mushrooms.
• For fresh mushrooms, saute in 2 Tbsp butter, then add to sauce.
• Just before serving, stir in sour cream and heat.
• Do not allow to boil.
• Serve with egg noodles or rice.

BEEF AND NOODLES

Steps:

• Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate.
• Melt butter in the same skillet over medium heat and saute onion until softened, 5 to 10 minutes. Add steak to onion and pour beef stock over steak; season with bay leaves, thyme, salt, and pepper. Bring to a boil, reduce heat to low, cover skillet with a lid, and simmer until steak is tender, 50 minutes to 1 hour 50 minutes. Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Serve beef mixture over noodles.

BEEF CONSOMME' EGG NOODLES

Steps:

• Put 4-6 quarts water on stove to boil.
• Add dry noodes. Bring back to boil and cook 7 minutes.
• Drain. Do not rinse.
• Oven temperature 350*.
• In 9 X 13 glass pan, spray Pam or grease the pan.
• Add the consomme'.
• Rinse out the cans with the hot water.
• Add to the pan and stir.
• Add the butter or margarine and bay leaf.
• Add the precooked noodles and stir until all are covered in consome'.
• Cover the dish with foil.
• Bake 20 to 30 minutes.
• Stir twice while cooking.
• Serve right from the dish. Add salt and pepper and more margarine if you prefer.
• Note: Sometimes I added a cup of sliced onion with the noodles while cooking. Some like it that way.

BEEF CONSOMME WITH EGG YOLKS AND GLASS NOODLE CRISPS

Steps:

• For the beef consomme: Peel and quarter the onions. Rinse, peel and chop the carrots. Heat the oil in a pot. Add the onions and carrots, and cook until starting to color. Add the star anise and stock, and bring to a simmer. Stir in the beef and simmer for 20 minutes. Remove the beef and reserve for use in another recipe. Pour the consomme through a fine sieve into a clean pot, and simmer over high heat until reduced to 120 ml (approximately 1/2 cup). Season with salt, pepper, tabasco and worcestershire sauce to taste.
• For garnish: Soak the glass noodles in a bowl of lukewarm water until soft, about 15 minutes. Drain and pat dry with paper towels. Heat the oil in a large nonstick pan. Add the glass noodles to the oil in 4 round portions. Cook until cripsy and remove to drain on a paper towel. Place each egg yolk in a glass. Carefully pour the consomme over the egg yolk and mix together if desired. Garnish with the glass noodles and parsley.