Bistro Beef Noodles Recipes

BISTRO BEEF NOODLES A LA SLOW COOKER!

Steps:

• In a skillet, spray with cooking spray and scramble fry the ground beef and onion with the worchestershire sauce and 1/2 tsp pepper until no longer pink and put in the slow cooker.
• Melt butter in pan and add onion wedges, garlic and mushrooms to the pan and saute 8-10 minutes or until browned, then add to slow cooker.
• Add broth, carrots, salt, thyme and remaining 1/2 teaspoon pepper.
• Cook on high for 4-6 hours - while it's cooking, prepare egg noodles according to package directions.
• Combine red wine and corn starch; stir until smooth. Stir into crock pot with red peppers and keep on high for half an hour until sauce thickens.
• Place prepared egg noodles on a serving platter and top with meat sauce and sprinkle with fresh parsley.

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.

BISTRO BEEF & NOODLES

Steps:

• In medium bowl combine beef, minced onion, Worchestershire and 1/4 teaspoon pepper.
• Shape into 1-inch meatballs (about 24).
• In large skillet melt butter over medium-high heat.
• Add onion wedges, garlic and mushrooms; saute 8-10 minutes or until browned.
• Add broth, meatballs, carrots, salt, thyme and remaining 1/4 teaspoon pepper.
• Reduce heat to medium; simmer, stirring occasionally, 8-10 minutes.
• Combine red wine and corn starch; stir until smooth. Stir into skillet.
• Stirring constantly, bring to boil; boil 1 minute.
• Place prepared egg noodles on a serving platter; top with meatballs and sauce.

HEARTY BEEF AND NOODLES

Steps:

• In a large skillet, brown beef in oil on all sides; remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer., Return beef to the pan; stir in the soup, water, cream, coffee and gravy mix. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is tender, stirring occasionally., Meanwhile, cook noodles according to package directions. Add the sour cream, paprika and pepper to skillet; heat through. Drain noodles. Serve with beef.

BISTRO BEEF STEW

Steps:

• Cook the bacon in a large skillet over medium heat until crisp. Transfer to drain on a paper towel lined plate; remove all but 1-2 tablespoons fat from the skillet and discard the excess.
• Add the beef cubes to the skillet and cook, turning to brown on all sides; this will take about 12 minutes. The meat will not be cooked through. Transfer the browned cubes to a 4-5 quart slow cooker.
• Add the carrots, onion and garlic to the skillet; cook, stirring occasionally, for 3-4 minutes, until the onions have softened and become fragrant. Add the mushrooms and stir to combine; cook for 1-2 minutes. Season with the salt, pepper and thyme.
• Add the flour and stir to coat. Add the cooked bacon, broth, wine, tomato paste and bay leaf, stirring to combine. Increase the heat to high and stir, scraping the bottom of the skillet to dislodge any browned bits. Transfer this mixture to the slow-cooker.
• Cover and cook on HIGH for 5 hours or on LOW for 8 hours. Stir once or twice during cooking.
• Discard the bay leaf before serving.