- Sear meat: Using a heavy bottom Dutch oven with a lid, brown the stew meat.
- Simmer: Add the cream of mushroom soup, onion dip mix, and beef broth. Stir to combine. …
- Serve: Again, you’ll need to boil the noodles separately just before serving.
Easy Skillet Beef and Noodle Recipe:
We love how easy this recipe is. Despite the lengthy ingredient list’s appearance, the majority of them are probably already in your pantry.
After a long day, my family enjoys a tasty meal that is warm and comforting. This recipe is delicious and just warms your soul. It reminds of my grandma’s beef and noodle recipe.
The best part is that I can prepare it in the crock pot for the ideal Sunday night meal or on a busy weeknight in the iron skillet.
How Do I Make Beef and Noodles?
In a large bowl, combine the flour, salt, and pepper. You’ll be coating your meat with this flour mixture, so combine it all.
After that, add the stew meat to the bowl and turn it over so the flour is covering the meat.
If you do this, the meat will slightly develop a crust when you cook it in the frying pan. With the salt and pepper, it adds a little coating and flavor.
If they don’t cut up the meat, you can cut it into 1-inch pieces. I purchased the stew meat already cut up from the market.
Stew meat covered in flour. Give everything a thorough coating before putting it aside for a while. You can warm up the skillet in the interim so it’s ready for the following step.
Heat up a large skillet on medium heat.
Add the minced garlic and onions to the skillet after adding the olive oil. They should be cooked for a few minutes until the onions are translucent.
The flavor of browned garlic in a skillet is my favorite. It will really enrich the creamy beef and noodles recipe.
The onions should continue to cook until they are somewhat transparent, as in the picture above. Cooking the onions really brings out the flavor.
Add the stew meat to the skillet after the onions and garlic have finished cooking. Cook until the meat is brown.
I took some scissor tongs and turned the meat.
Although tongs are probably a little simpler to use, I prefer to make do with what I have, and they were adequate for turning the meat. If you don’t have tongs, forks work great, too.
When you go to remove the meat from the skillet, the interior won’t be cooked, and it will still be fairly tough.
Don’t be concerned if it’s undercooked at this point because you’ll be simmering it in the gravy beef mixture for a while.
The meat should be taken out of the skillet and placed on a plate to the side.
Put butter into the skillet and scrape it around some.
There will likely be a lot of food stuck to the skillet, but that is acceptable. That is where your flavor is.
I always worry that it will remain stuck to the bottom of my skillet forever, but gravy always works out once the butter, flour, and milk are added and a little bit of scraping is done.
In the skillet, disperse the flour and give it a few stirs.
I always add the flour and stir it before adding the liquid.
Although it will be extremely thick, if you add the flour after the liquid, you’ll have to spend more time sifting out the lumps. It just seems to work better this way.
Mix everything in the skillet after adding the half and half.
Once you mix it, it’s going to get thick again. Pour in a cup of water or beef broth. The beef broth will significantly intensify the flavor.
If you prefer something with less fat, you can use 2% milk. It will still taste just as creamy.
Stir everything together after adding the broth or water, then wait a minute for it to thicken.
Because it can boil quickly, I usually keep the heat at medium. Add a small amount of flour if it’s too thin, and more water or broth if it’s too thick.
Grab a saucepot and add the cooked stew beef.
Next to go into the saucepot is the gravy and cream of mushroom soup.
If cream of mushroom soup isn’t your thing, you can omit it from the recipe and it will still be very flavorful.
For this recipe, I used canned soup.
If you prefer, cream of chicken soup can also be used in its place.
Add more water to the pot and stir everything together. Bring it to a boil.
Lastly, reduce the heat and cover with a lid.
Let the 1-1/2-hour simmering time for the creamy meat and gravy mixture. Stir occasionally to prevent food from sticking to the pan’s bottom.
When the beef is fork-tender, prepare the egg noodles per the directions on the package. Place some noodles on your plate, then top with the creamy beef sauce.
How to cook Instant Pot Beef and Noodles:
You can easily cook this meal in your instant pot. You can sear your meat in the instant pot just like you would in a skillet. Here are some easy steps:
FAQ
How do you make stew meat tender?
Beef and noodles are thickened by adding flour to the gravy mixture. When the gravy has thickened, add one tablespoon of flour to the mixture. Add more, if needed.
How do I thicken my beef and noodles?
Beef or steak stir fry strips that have been thinly sliced and cooked in a homemade sauce made of garlic, chillies, honey, and soy egg noodles that have been cooked, stir-fried vegetables, and optional additional chili peppers, herbs, and sesame seeds
What meat can I add to noodles?
- Sriracha.
- Chilli sauce.
- Hot sauce.
- Tamarind sauce.
- Soy sauce.
- Fish sauce.
- Sesame oil.
What can I add to beef noodles?
Stew meat is made from cuts of beef that have a lot of hard connective tissue, such as chuck and/or round. The connective tissue dissolves and becomes melt-in-your-mouth tender when it is simmered in a liquid. Because of this, beef stew is traditionally made by braising it in stock.
What is beef stew meat?
- Over medium-high heat, cook stew meat, onion, and celery until the meat is browned on all sides, about 5 minutes.
- Stir in carrots, then season with bouillon, parsley, and pepper. Stir in water and add egg noodles.
- Boil for a few minutes, then simmer for 30 minutes on low heat.
