Marsala Creamed Beef With Noodles Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles and cook until tender, about 7 minutes. Drain.
• Meanwhile, place ground beef into a large skillet over medium-high heat. Season with onion powder, garlic powder, salt and pepper; cook and stir until evenly browned, 5 to 7 minutes. Drain off grease.
• Stir the cream cheese and cream of mushroom soup into the ground beef until well blended, about 5 minutes. Mix in the drained noodles and corn. Stir in evaporated milk to reach your desired consistency, about 5 minutes. Top with mozzarella cheese and cook until melted, about 5 minutes more.

Steps:

• On high heat, quick sauté the shallots in butter for just a few seconds.
• Salt and pepper the beef. Then sear the beef in the same pan until just browned but not cooked through. (the remaining cooking time will finish cooking the meat)
• Add the mushrooms and sauté until they begin to release their juices.
• Lower the heat to medium-low and add the Marsala wine. Cover and simmer for 3 minutes.
• Add the tabasco sauce (optional), paprika, cream of mushroom soup, sour cream, salt and pepper. Mix well, cover and simmer another 2 minutes.
• Serve over wide egg noodles cooked to package instructions.

Steps:

• Cut the beef into strips or cubes. Season with pepper and cook on a skillet over medium-high heat until done. Remove from pan and set aside.
• Stir Soup, water, onion and bullion cubes in the skillet and heat to a boil. Stir in the noodles. Reduce heat to medium and cook about 10 minutes, until the noodles are tender. Stirring often.
• Add the beef back into the skillet. Stir in the milk. Cook until mixture is hot and bubbling. Stirring often.

Steps:

• Heat a large skillet over medium-high heat. Saute beef sirloin tips with onion in the hot skillet until beef is browned, about 5 minutes.
• Stir cream of mushroom soup, milk, red wine, and beef with onion soup mix together in a bowl, pour into the skillet, and stir to coat beef in the soup mixture; bring to a simmer, reduce heat to low, place a cover on the skillet, and cook until the beef tips are tender, about 2 hours.
• Reduce heat to lowest setting and continue cooking until the beef pulls apart easily with a fork, at least 4 hours more.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Ladle beef tips mixture over egg noodles.