Brown 1 pound ground beef and 1/2 cup chopped peppers and 1/2 cup chopped onion; drain.
Add 2 cups of water and 1 bag Lipton beef noodles.
Cook on medium heat for 7 minutes.
Add 1 can of kernel corn, drained, and simmer for 5 minutes.
Add 1 cup shredded Cheddar cheese and simmer for 5 minutes.
Serve.
edium-high heat. Carefully add beef brisket and brown the meat
Cook noodles following directions on the package.
Brown ground beef and onion in skillet; mix mushroom soup in skillet with ground beef and onion.
Put one layer of ground beef, onion and soup in baking dish and layer with noodle mixture.
Place Swiss cheese on top.
Bake until cheese is brown, about 5 minutes at 325\u00b0.
nd keep warm.
Remove noodles from packages; reserve 1 seasoning
12 ounces egg noodles; RETURN to a boil
our steak half frozen for easy cutting and slice into 1
Soak the noodles for 15 minutes, and then chop them into 2-3\" long pieces for ease of eating.
Heat the stock to a gentle simmer, and add the wine, and all the other ingredients except the beef, mushrooms and noodles.
When the stock is again boiling add the beef and simmer until the beef is tender.
Add the mushrooms and noodles, and cook for a further 1-2 minutes.
# Place noodles in a pot of boiling
Combine sauces with beef in medium bowl. Cover and refrigerate for 3 hours.
Place noodles in medium heatproof bowl and cover with boiling water. Separate with a fork and drain.
Heat oil in wok on high heat. Stir-fry beef mixture in batches until browned. Set aside.
Stir-fry green onions and garlic in wok until browned. Add pepper and corn and stir-fry until vegetables are almost softened. Return beef to wok with noodles, peas and stock. Stir-fry until heated through.
Place noodles in a large heatproof bowl.
Cook the noodles according to the package instructions.
Heat the oil in a wok or large frying pan and fry the beef and carrots for 5 mins. Add the scallions, ginger and chili and saute for 3 mins. Season to taste. Add the coconut milk and stock and simmer for 7 mins. Add the cornstarch and simmer for 1 min. Stir in the chopped cilantro, remove from heat and allow to rest for 3 mins.
Drain the noodles, add to the beef sauce and toss. Serve garnished with cilantro.
br>Remove noodles from packages; only use one for recipe or part
Combine 2 tbsp sesame oil, kecap manis and mirin. Add beef and toss to coat. Cover and chill for 1 hour.
In a large wok or frying pan, heat remaining sesame oil over high heat. Stir-fry beef for 1-2 mins, until browned all over. Set aside. Add green beans, pepper, sesame seeds, garlic and ginger. Stir-fry for 2-3 mins, until vegetables are just tender. Return beef to wok along with noodles. Stir-fry for 3-4 mins, to heat through.
In 2 1/2- to 3 1/2-quart slow cooker, mix beef, onion, soup, mushrooms, Worcestershire sauce and pepper.
Cover and cook on low heat setting 6-8 hours or until beef is very tender.
Stir sour cream and room temperature cream cheese into beef mixture.
Serve over noodles.
Brown and drain ground beef.
Cook and drain noodles, except for about 1 cup.
Mix brown gravy according to directions on package.
Then combine beef, noodles and brown gravy with a little water at a time until you reach your desired consistency.
eat to high, add ground beef, garlic and chili, stirring to
Brown beef; drain.
Stir in flour, salt, pepper and garlic. Add mushrooms and mushroom soup and bring to boil.
Stir in sour cream and heat thoroughly but avoid burning.
Serve over wide egg noodles.
et aside.
Mix ground beef, onion, rice, and 1 can
Fry potatoes (that have been salted and peppered) until cooked down.
Add onions and garlic.
Add corned beef; stir together.
Add 1 quart of water and simmer 1/2 hour or until potatoes are cooked. Add water, as needed.
Good with cornbread.
Place beef cubes in a large pot