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.
nd keep warm.
Remove noodles from packages; reserve 1 seasoning
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.
Brown beef strips in 1 tablespoon oil in nonstick skillet; cook 1 to 2 minutes.
Stir in cooking sauce and sour cream. Simmer 8 minutes or until sauce thickens, stirring occasionally.
Serve over noodles.
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.
he classic accompaniment to this recipe. Add noodles to boiling water at
nother pot for boiling the noodles.
Bring the broth in
il is hot, add the beef, in batches, and lightly brown
Boil water and butter in a medium pot; cook pasta until tender.
While the noodles are cooking, brown the ground beef, onions and mushrooms in a large skillet until the meat crumbles.
Drain fat and add the beef gravy, Worcestershire sauce, sour cream, wine, garlic powder, onion powder, black pepper and salt; give a good stir.
Cook over medium heat for approximately five (5) minutes - until thoroughly heated, stirring well.
Serve over the cooked egg noodles. Garnish with parsley.
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.
teaks for this quick and easy recipe. They should be about 1
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
killet; keep warm.
Remove noodles from package; reserve 1 season
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.
Once skillet is hot, add beef, onion, garlic, oregano, basil, salt
br>high heat.
Add beef and stir fry till brown
eat is very tender. This recipe makes four very LARGE servings