PAPRIKA BEEF WITH NOODLES
2 tablespoons butter
3 large onions, thinly sliced
1 1/2 pounds boneless beef top round or chuck shoulder, cut in 1-inch cubes
2 tablespoons paprika
1 tablespoon flour
1 (10 1/2 ounce) can condensed beef broth
5 1/2 ounces mixed vegetable juice
8 ounces wide egg noodles
2/3 cup sour cream
2 tablespoons fresh parsley, chopped (or 2 tsp. dry)
Preheat oven to 325 degrees F.
In a 4-quart oven-safe Dutch oven or a large deep skillet, melt 1/2 tablespoon of the butter over medium-high heat. Add onions and saute 3 to 5 minutes, or until lightly browned. Transfer the onions to a small bowl.
In the same Dutch oven, melt another 1/2 tablespoon of the butter over medium-high heat. Add beef and cook 5 to 10 minutes, or until browned on all sides, stirring often.
Stir in paprika and flour, coating the beef evenly. Return the onions to the Dutch oven and stir in broth and vegetable juice. Bring to a boil, stirring often, then remove from heat. Cover the Dutch oven and place in the oven.
Bake 50-65 minutes, or until the beef is tender.
When the beef has cooked about 35 minutes, cook noodles according to package directions. Transfer 1/4 cup of the cooking liquid from the noodles to a large bowl, then drain the noodles well. Add the noodles and remaining tablespoon butter to the bowl with the cooking liquid and toss until the butter is melted.
When the beef mixture is done cooking, stir sour cream into it.
Divide the noodles between a 1 1/2 quart freezer to oven casserole or aluminum foil baking pan and a serving platter. Divide the meat mixture over the noodles, completely covering the noodles with the sauce.
For the first meal, serve the beef and noodles from the platter.
FREEZING:
Let the remaining beef and noodles cool up to 2 hours. Wrap, label and freeze up to 3 months.
REHEATING:
Preheat oven to 350 degrees F. Unwrap the casserole of frozen beef and noodles and place it on a rimmed baking sheet. Loosely cover it with aluminum foil. Bake it 30 minutes. Uncover the casserole and bake at 15-20 minutes, or until heated through.
Total recipe makes 4 servings
Source: Mr. Food Easy Cooking magazine, March/April 2000
2 tablespoons butter
3 large onions, thinly sliced
1 1/2 pounds boneless beef top round or chuck shoulder, cut in 1-inch cubes
2 tablespoons paprika
1 tablespoon flour
1 (10 1/2 ounce) can condensed beef broth
5 1/2 ounces mixed vegetable juice
8 ounces wide egg noodles
2/3 cup sour cream
2 tablespoons fresh parsley, chopped (or 2 tsp. dry)
Preheat oven to 325 degrees F.
In a 4-quart oven-safe Dutch oven or a large deep skillet, melt 1/2 tablespoon of the butter over medium-high heat. Add onions and saute 3 to 5 minutes, or until lightly browned. Transfer the onions to a small bowl.
In the same Dutch oven, melt another 1/2 tablespoon of the butter over medium-high heat. Add beef and cook 5 to 10 minutes, or until browned on all sides, stirring often.
Stir in paprika and flour, coating the beef evenly. Return the onions to the Dutch oven and stir in broth and vegetable juice. Bring to a boil, stirring often, then remove from heat. Cover the Dutch oven and place in the oven.
Bake 50-65 minutes, or until the beef is tender.
When the beef has cooked about 35 minutes, cook noodles according to package directions. Transfer 1/4 cup of the cooking liquid from the noodles to a large bowl, then drain the noodles well. Add the noodles and remaining tablespoon butter to the bowl with the cooking liquid and toss until the butter is melted.
When the beef mixture is done cooking, stir sour cream into it.
Divide the noodles between a 1 1/2 quart freezer to oven casserole or aluminum foil baking pan and a serving platter. Divide the meat mixture over the noodles, completely covering the noodles with the sauce.
For the first meal, serve the beef and noodles from the platter.
FREEZING:
Let the remaining beef and noodles cool up to 2 hours. Wrap, label and freeze up to 3 months.
REHEATING:
Preheat oven to 350 degrees F. Unwrap the casserole of frozen beef and noodles and place it on a rimmed baking sheet. Loosely cover it with aluminum foil. Bake it 30 minutes. Uncover the casserole and bake at 15-20 minutes, or until heated through.
Total recipe makes 4 servings
Source: Mr. Food Easy Cooking magazine, March/April 2000
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Beef and Other Meats
Main Dishes - Beef and Other Meats
- Spicy Beef and Vegetable Sloppy ]oes (using salsa)
- Peg Bracken's Tia Juana Tamale (meatloaf recipe from The I Hate to Cook Book)
- Stir-Fry Beef with Asparagus
- Bishop's Brisket (corned beef)
- Sloppy Joses (tacos) (Kraft Velveeta, 1979)
- Stove-Top Meat Loaves (using stuffing mix and tomato soup)
- Marinated London Broil (grilled, broiled or pan-broiled)
- Puerto Rican Steak and Onions (Beefsteak Encebollado) (repost)
- No-Peek Brisket (using chili sauce and red wine)
- Steak Strips and Mushrooms (My Great Recipes card, 1980's)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute