YIELD: 6 – 8 servings
Whenever I need something quick and easy to fix, I always chose to whip this home-style beef ’n noodles with mushroom and onions up. It’s is very savoury, and my whole family enjoys and loves every inch of this. Super good, you’ll have nothing to complain about!
INGREDIENTS :
- 3 tablespoons vegetable oil
- 3 1/2 pounds boneless beef chuck roast, cut into LARGE chunks bigger than bite-sized
- 1 medium onion, halved and cut into 1/2-inch wedges and separated
- 1 (8 ounces) container fresh sliced mushrooms
- 2 c. beef broth
- 1/8 c. A1 Original Steak Sauce
- half of a 1 ounce envelope French Onion Soup Mix such as Lipton’s
- 1/2 tablespoon minced garlic (2 large cloves)
- 1/2 tablespoon spicy brown mustard
- 1 1/2 teaspoon coarse ground black pepper
- 1/2 teaspoon kosher salt
- 2 tablespoons butter, cut up
- 2 tbsp cold water
- 2 tbsp cornstarch
- 1 (24 ounces) bag Reames Home-Style Frozen Egg Noodles, cooked and drained
- 1/2 tablespoon horseradish
- 1 teaspoon more kosher salt or to taste
- 1/2 teaspoon coarse ground black pepper
DIRECTIONS :
Step 1: Slice the roast into large bite-sized pieces and trim the excess fat.
Step 2: Place the meat in a large metal roaster and sprinkle with half tsp pepper. Sear over medium-high heat in a little oil for about 10 minutes until all sides are slightly browned.
Step 3: Add the broth to the skillet once the beef is lightly browned along with the onion, soup mix, A-1, garlic, horseradish, mustard, half teaspoon kosher salt, and 1 1/2 teaspoon pepper. Then, dot with butter. Bring everything to a boil. Put the lid on and adjust the heat to low and simmer for about 1 1/2 hours, stirring about 2 to 3 times as it cooks.
Step 4: Now, add the mushrooms and simmer for an additional 15 to 20 minutes, covered.
Step 5: Whisk the cornstarch with cold water until well mixed, then add this to the skillet. Stir and simmer for a couple of minutes more until the sauce has slightly thickened. Cover when done and set aside.
Step 6: Following the package directions, cook the noodles in a large pot of salted boiling water until al dente. Drain when done and add to the pot of beef. Toss well and serve immediately with some crust bread and butter or a side of veggies like green beans, or a nice garden salad. Enjoy!
HOME-STYLE BEEF ‘N NOODLES WITH MUSHROOMS & ONIONS
Ingredients
- 3 tablespoons vegetable oil
- 3 1/2 pounds boneless beef chuck roast, cut into LARGE chunks bigger than bite-sized
- 1 medium onion, halved and cut into 1/2-inch wedges and separated
- 1 (8 ounces) container fresh sliced mushrooms
- 2 c. beef broth
- 1/8 c. A1 Original Steak Sauce
- half of a 1 ounce envelope French Onion Soup Mix such as Lipton’s
- 1/2 tablespoon minced garlic (2 large cloves)
- 1/2 tablespoon spicy brown mustard
- 1 1/2 teaspoon coarse ground black pepper
- 1/2 teaspoon kosher salt
- 2 tablespoons butter, cut up
- 2 tbsp cold water
- 2 tbsp cornstarch
- 1 (24 ounces) bag Reames Home-Style Frozen Egg Noodles, cooked and drained
- 1/2 tablespoon horseradish
- 1 teaspoon more kosher salt or to taste
- 1/2 teaspoon coarse ground black pepper
Instructions
Step 1: Slice the roast into large bite-sized pieces and trim the excess fat.
Step 2: Place the meat in a large metal roaster and sprinkle with half tsp pepper. Sear over medium-high heat in a little oil for about 10 minutes until all sides are slightly browned.
Step 3: Add the broth to the skillet once the beef is lightly browned along with the onion, soup mix, A-1, garlic, horseradish, mustard, half teaspoon kosher salt, and 1 1/2 teaspoon pepper. Then, dot with butter. Bring everything to a boil. Put the lid on and adjust the heat to low and simmer for about 1 1/2 hours, stirring about 2 to 3 times as it cooks.
Step 4: Now, add the mushrooms and simmer for an additional 15 to 20 minutes, covered.
Step 5: Whisk the cornstarch with cold water until well mixed, then add this to the skillet. Stir and simmer for a couple of minutes more until the sauce has slightly thickened. Cover when done and set aside.
Step 6: Following the package directions, cook the noodles in a large pot of salted boiling water until al dente. Drain when done and add to the pot of beef. Toss well and serve immediately with some crust bread and butter or a side of veggies like green beans, or a nice garden salad. Enjoy!
