Home Style Beef N Noodles Wmushrooms And Onions For A Crowd Recipes

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HOME-STYLE BEEF 'N NOODLES W/MUSHROOMS AND ONIONS FOR A CROWD



Home-Style Beef 'n Noodles w/Mushrooms and Onions for a Crowd image

I make this often in the fall and winter! Perfect comfort food! My recipe serves at least 10-12, but you can easily cut it in half, or freeze the leftovers for a rainy (or snowy!) day! If taking to a potluck, you'll want to make a whole batch and bring the recipe! ;) ;) (Sorry about the terrible photo, was taken a long time ago...

Provided by Kelly Williams

Categories     Beef

Time 2h15m

Number Of Ingredients 16

6 1/2-7 lb boneless beef chuck roast, cut into large chunks (bigger than bite-sized)
coarse ground black pepper
3-4 Tbsp vegetable oil, more if needed
1 (32 oz.) box beef broth
1 large onion, cut into 1/2
1 (1 oz.) envelope french onion soup mix
1/4 c a-1 steak sauce
1 Tbsp minced garlic, i just use the kind in the little jar
4 Tbsp butter
1 Tbsp spicy brown mustard
1 Tbsp prepared horseradish, not the creamy kind
salt to taste, don't be shy with it
2 (8 oz.) pkg fresh sliced mushrooms
4 Tbsp cornstarch
4 Tbsp cold water
2-2 1/2 bags reames home style frozen egg noodles, cooked and drained

Steps:

  • 1. Try to find two 3-4 lb. chuck roasts, and cut the excess slab of fat off the top. Cut into LARGE bite-sized pieces because beef shrinks when it cooks. You want to end up with nice big chunks! :) In large metal roaster that you can use on the stove, lightly brown meat on all sides over medium-high heat in a little oil. You may have to do this in frying pan(s). *Pepper beef lightly to liberally with coarse ground pepper as you add it to the roaster or frying pan. (Should take about 10 minutes.) When beef is lightly browned on the outside, add broth, onion, soup mix, A-1, garlic, horseradish, mustard, butter and a nice amount of salt. Add salt a 1/2 teaspoon at a time so you don't over do it. Bring to a boil, cover with lid, turn down heat and simmer for 1 1/2 hours. Stir occasionally. Add mushrooms, recover, and simmer 15-20 minutes longer. Remove lid. Mix cornstarch and cold water, add, stirring. Simmer, stirring only occasionally, for another 5 minutes til thickened a bit. Fold in cooked, drained noodles. Serve with warm crusty bread and butter, and a side vegetable such as green beans, broccoli or salad. *You can add another 1/2 bag more cooked noodles if you want to stretch this out. I make it hearty, full of lots of meat, though; when it's being considered as a "main dish". If you stretch it out though, you may need to add a cup or so of beef bouillon. Just see what you end up with, add as needed. *If you accidently add too much salt, just add a few more Tbl. butter. **This can be held on low heat for up to at least another hour no problem. Stir/fold now and then. Or put in a heated crockpot on low to hold.

MUSHROOM BEEF AND NOODLES



Mushroom Beef and Noodles image

I've prepared this flavorful beef dish many times for family and friends. I've also shared the easy six-ingredient recipe with lots of cooks, and everyone thinks it's great. —Virgil Killman, Mascoutah, Illinois

Provided by Taste of Home

Categories     Dinner

Time 8h10m

Yield 6-8 servings.

Number Of Ingredients 6

1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1 can (10-3/4 ounces) condensed beefy mushroom soup, undiluted
1 can (10-3/4 ounces) condensed French onion soup, undiluted
1/4 cup seasoned bread crumbs
2 pounds beef stew meat, cut into 1/2-inch cubes
1 package (12 ounces) wide egg noodles

Steps:

  • In a 3-qt. slow cooker, combine soups and bread crumbs; mix well. Stir in beef. Cover and cook on low for 8 hours or until meat is tender. Cook noodles according to package directions; drain. Serve with beef mixture.

Nutrition Facts : Calories 408 calories, Fat 12g fat (4g saturated fat), Cholesterol 116mg cholesterol, Sodium 985mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 31g protein.

HOME-STYLE BEEF-N-NOODLES W/MUSHROOMS & ONIONS



Home-Style Beef-N-Noodles W/Mushrooms & Onions image

Wish you could smell my kitchen right now, I'm dyin'! Made a huge pot of this for catering tomorrow. It's taking everything I've got not to just dive into the pot! This serves at least 10-12, but you can easily cut it in half, or freeze the leftovers for a rainy (or snowy!) day! I'm serving them this with my green beans w/bacon, onions and balsamic vinegar, homemade bread knots, and cherry pie a la mode! (I'll post my green bean recipe for you, too).

Provided by Wildflour

Categories     One Dish Meal

Time 2h15m

Yield 10-12 serving(s)

Number Of Ingredients 14

7 1/2-8 lbs boneless beef chuck roast, cut into LARGE chunks bigger than bite-sized
fresh coarse ground black pepper
oil
1 (32 ounce) box beef broth
1 large onion, cut into 1/2-inch sections and separated
1 (1 ounce) envelope French onion soup mix
1/4 cup A.1. Original Sauce
1 tablespoon minced garlic
4 tablespoons butter
salt, don't be shy with it
2 (8 ounce) containers fresh sliced mushrooms
4 tablespoons cornstarch
4 tablespoons cold water
2 (16 ounce) bags reames home-style frozen egg noodles, cooked and drained

Steps:

  • Try to find two 4 lb. chuck roasts, and cut the excess slab of fat off the top. Cut into LARGE bite-sized pieces because beef shrinks when it cooks. You want to end up with nice big chunks! :).
  • In large metal roaster that you can use on the stove, lightly brown meat on all sides over medium-high heat in a little oil. You may have to do this in frying pan(s).
  • *Pepper beef lightly to liberally with coarse ground pepper as you add it to the roaster or frying pan. (Should take about 10 minutes.).
  • When beef is lightly browned on the outside, add broth, onion, soup mix, A-1, garlic, butter and a nice amount of salt. Add salt a 1/2 teaspoons at a time so you don't over do it.
  • Bring to a boil, cover with lid, turn down heat and simmer for 1 1/2 hours.
  • Stir occasionally.
  • Add mushrooms, recover, and simmer 15-20 minutes longer.
  • Remove lid.
  • Mix cornstarch and cold water, add, stirring. Simmer, stirring only occasionally, for another 5 minutes til thickened a bit.
  • Fold in cooked, drained noodles.
  • Serve with warm crusty bread and butter, and a side vegetable such as green beans, or salad.
  • *You can add another 1/2 to 1 bag more cooked noodles if you want to stretch this out. I make it hearty, full of lots of meat, though; when it's being considered as a "main dish".
  • If you stretch it out though, you may need to add a cup or so of beef bouillon. Just see what you end up with, add as needed.
  • ***! This last time I made this, I added 1 tbsp horseradish and 1 tbsp spicy brown mustard to the pot while the beef was simmering. It was EVEN BETTER! *Don't worry, it doesn't taste like you added it, it just added more flavor and totally mellowed out especially after the noodles were added and sat on LOW HEAT for about another hour or so.I took this to my sister's Christmas party and everyone loved it! People even asked for the recipe. :) (I should have thought of it before, because that's how I make my pot roast anyways! :) And NO ONE knows it's in there!) *I used (about)6 1/2 lbs. beef, 2 1/2 bags noodles and added an extra 3 tbsp butter because I thought I had added a bit too much salt. It was really good! Hope ya try it! :).

Nutrition Facts : Calories 911.3, Fat 29.7, SaturatedFat 13.4, Cholesterol 313.4, Sodium 903.9, Carbohydrate 74, Fiber 4, Sugar 3.4, Protein 87.7

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