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The Best Home-Style Beef ‘n Noodles with Mushrooms & Onions

Missing home? Grandma’s house? Simpler times? Well, this should fix you right up!
this pot of comfort food was very, very much needed!!

It takes a little bit of time, but it’s so easy to make!! So let’s get started!
I soooo wish you could smell my kitchen right now! But you can whip up a batch for your family and see what all the excitement is over these! My hubby was like a large child at Christmas!!
I know you’re going to love this recipe,
and I hope it becomes a family favorite at your house, too!
Tender, hearty, tummy-filling and heart-warming!
The epitome of comfort food!

So what are you waiting for?

Enjoy!!
The Best Home-Style #Beef ‘n #Noodles with #Mushrooms & #Onions #comfortfood
Ingredients
  • 3 1/2 lbs. boneless beef chuck roast, cut into LARGE chunks bigger than bite-sized
  • 1/2 tsp. coarse ground black pepper
  • 3 Tbl. vegetable oil
  • 2 cups beef broth
  • 1 medium onion, halved and cut into 1/2" wedges and separated
  • half of a 1 ounce envelope French Onion Soup Mix such as Lipton's
  • 1/8 cup A1 Original Steak Sauce
  • 1/2 Tbl. minced garlic ( 2 large cloves)
  • 1/2 Tbl. horseradish
  • 1/2 Tbl. spicy brown mustard
  • 1/2 tsp. kosher salt
  • 1 1/2 tsp. coarse ground black pepper
  • 2 Tbl. butter, cut up
  • 1 (8 oz.) container fresh sliced mushrooms
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1 (24 oz.) bag Reames Home-Style Frozen Egg Noodles, cooked and drained
  • 1 tsp. more kosher salt or to taste
Directions
  1. Cut roast, trimming excess fat as you go, into LARGE bite-sized bits because beef shrinks as it cooks. You need to end up with chunks that are nice.
  2. In big metal roaster which you could use on the stove, lightly brown meat on all sides with 1/2 tsp. Pepper in a little oil over medium-high heat. You might need to do this in a large skillet. (Should take about 10 minutes) .
  3. When beef is lightly browned on the outside, add broth, onion, soup mix, A-1, garlic, horseradish, mustard, 1/2 tsp. 1 1/2 and kosher salt tsp. pepper. Dot with butter.
  4. Bring to a boil, cover with lid, turn down heat to simmer and Low for 1 1/2 hours.
  5. Stir occasionally. Just two or three times is all.
  6. Add mushrooms, recuperate, and simmer 15-20 minutes more.
  7. Remove lid.
  8. Mix cornstarch and cold water, add, stirring. A little thickened. Cover and set aside.
  9. In large pot, bring sufficient water to a boil, adding 2 tsp. Salt, and cook noodles according to package instructions. Drain and fold into pot of beef.
  10. Serve with hot crusty bread and butter, and a side vegetable such as green beans, or a wonderful garden salad.

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