Some of my children dislike casserole dishes, but this is one recipe that they all enjoy. This Amish ground beef casserole has a lot of carbs, but it’s so delicious!

Serve this Amish noodle casserole with a side salad for a delicious and filling meal that is quick to prepare.

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COOKING BEEF AND NOODLES IN AN INSTANT POT:

This recipe, I believe, could be easily adapted for the Instant Pot. While I’m still new to mine, I’d suggest browning the meat on the “sauté” setting for 40 minutes, then switching to “Meat” for 40 minutes, 10 minutes natural release, then quick release.

Return to the “sauté” setting for 10 minutes, or until the noodles are cooked through. Of course, you could also use the “slow cook” setting and follow the recipe exactly as written.

WHAT YOU’LL NEED:

• Noodles, medium egg (or egg-free)
• Beef Grain
• Soup with Tomatoes
• Soup with Mushrooms
• Milk
• seasoned with salt and pepper
• Worcestershire sauce (Worcestershire sauce)
• Garlic
• Flakes of Dried Onion
• Parmigiano Reggiano

EASY AND BUDGET-FRIENDLY CASSEROLE

So, while this recipe may (or may not) be Amish, I suppose it doesn’t matter in the end. It’s good, and it’s simple and inexpensive.

It reheats wonderfully for lunch the next day and also freezes well.

CAN I FREEZE THIS DISH?

You could divide this into two smaller pans if you have a small family, as I do. One to eat now and one to freeze for later!

You could certainly substitute your favorite vegetables for this. I like to serve it with a large salad and some kind of bread.

HOW TO FREEZE THE AMISH COUNTRY CASSEROLE:

1. Complete all steps until just before baking.
2. Transfer to one or two freezer dishes, depending on the portion size you prefer, and store in the freezer until needed.
3. Allow to cool completely before placing in the freezer. Make sure to use an airtight lid, or even plastic wrap will suffice.
4. The container should be large enough to hold the leftovers; otherwise, they may become watery after defrosting.
5. Defrost overnight in the refrigerator and simply pop into the oven when needed.

STEP-BY-STEP INSTRUCTIONS TO MAKE AMISH COUNTRY CASSEROLE:

1. To begin, cook the noodles according to package directions and thoroughly drain them. Meanwhile, brown 1 pound of ground beef and 1 onion, diced. The grease should not be drained.

2. Add the paprika, garlic salt, pepper, and flour to the ground beef. Stir it all together until the spices are evenly distributed throughout the beef.

3. Cook and stir the beef over medium heat while gradually adding the broth, milk, and tomato soup.

4. Bring the mixture to a boil and continue to cook until the sauce thickens.

5. Once the sauce has thickened, stir in the cooked noodles and heat through.

6. Shredded Parmesan cheese and dried parsley are sprinkled on top of the casserole.

7. This quick meal pairs well with roasted vegetables and a fruit salad.

CAN I USE CREAM OF CHICKEN SOUP? 

Yes, the dish is adaptable, and you can substitute either soup for something else.

In place of the mushroom or tomato soup, try cream of chicken or cream of celery soup. Just be sure to get a high-quality condensed soup.

CAN I USE A DIFFERENT PASTA? 

This casserole can be paired with a variety of noodles. It’s great with egg noodles, macaroni, shells, or whatever else you have on hand.

CAN I MAKE THIS WITH GROUND CHICKEN?

Yes, you could substitute ground chicken, ground pork, or ground turkey for the ground beef in this recipe.

AMISH CASSEROLE STORAGE

• IN THE FRIDGE: Refrigerate Amish casserole, covered, for up to 3 days. Microwave to reheat.

• IN THE FREEZER: Leftover casserole can be stored in the freezer for up to 3 months in a freezer-safe container. Before reheating and serving, defrost in the refrigerator. You can also prepare the casserole ahead of time and freeze it in its entirety. Thaw completely before baking.

Frequently Asked Questions

Amish Beef and Noodle Recipe [Just Like Grandma’s]

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(2 votes, average: 5.00 out of 5)
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5 from 2 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• Cook Time: 1 hour and 55 miny
• Total Time: 2 hours
• Yield: 6 servings

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Description

This recipe for amish beef and noodles can be made in a slow cooker or an instant pot. It’s a simple and popular dinner recipe served over mashed potatoes!

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Ingredients

• 2 1/2 lbs chuck roast
• salt & pepper
• 1 packet onion soup mix
• 1 packet au jus mix
• 1 14 oz can beef consommé
• 12 oz canned whole mushrooms
• 1 10 oz can cream of mushroom soup
• 8 oz medium egg noodles
• 1 cup milk or cream
• mashed potatoes for serving

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Instructions

In a skillet, heat the oil over high heat. Add 1 tbsp. olive oil. Season the chuck roast with salt and pepper before searing it in a skillet for 3-4 minutes, or until browned. Flip over and do the same on the other side. You could use this if your slow cooker has a “Roast” or “Sauté” setting.

Place the roast in the slow cooker and top with the onion soup and au jus mixtures. Pour the consommé and cream of mushroom soup over the top and mix briefly. Place the mushrooms in the pan.

Cook for 6 hours on low heat.

In the broth, finely shred the chuck roast. Incorporate the uncooked egg noodles. Recover and cook for 1 hour on HIGH.

Pour in the cream and thoroughly combine.

Place mashed potatoes on a plate and top with a generous helping of beef and noodles.

Notes

• Omit the extra 2 cups of beef broth in step 4. Shred the beef, then set half of it aside. Refrigerate it for another use.
• Return the other half of the beef to the slow cooker, and add the mushrooms and 8 ounces noodles.

• Category: Beef
• Method: Beef
• Cuisine: French

Nutrition

• Serving Size: 6 servings
• Calories: 643kcal
• Sodium: 702mg
• Fat: 21g
• Saturated Fat: 9g
• Unsaturated Fat: 11g.
• Trans Fat: 1g
• Carbohydrates: 5g
• Protein: 34g
• Cholesterol: 175mg

Keywords: Amish beef and noodles casserole, amish beef and noodles recipe, beef and noodles, beef recipe

source: https://www.amish365.com/amish-beef-noodle-oven-garden-stew/

I was still craving some hearty comfort food, so I created this beef and noodles dinner with a hearty beef gravy slathered over a bed of egg noodles as a spin on beef stroganoff. This is a hearty meal that the whole family will enjoy.

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WHAT IS BEEF AND NOODLES

Tender steak cuts are smothered in a luxurious sauce and served over tender egg noodles. The sauce’s foundation is a simple old-fashioned brown gravy, just like your grandmother used to make.

However, I add fresh sage, Worcestershire sauce, and a dash of soy sauce to amp up the flavor. This savory combination elevates the gravy to new heights!

BEST CUT OF STEAK FOR BEEF AND NOODLES

Sirloin steak is the best choice for this delectable recipe. It is not worthwhile to spend more money at the grocery store on a more expensive cut of steak because the steak chunks will be cooked well done.

The steak is also not braised in liquid long enough to justify a cheaper cut like round steak or chuck, as they will never become tender enough during the short cooking time.

This recipe works best with sirloin steak. Because the steak is cut into small chunks, lean meat, such as sirloin, is ideal.

When a steak has too much fat, some chunks will inevitably be overly fatty when bitten into. This type of meal works best when each bite is consistent.

INGREDIENTS NEEDED

• Other tender cuts of steak, such as sirloin, can be used in place of the sirloin. I would steer clear of tough cuts like chust roast.
• Olive oil, canola oil, or another vegetable oil can be used as a cooking oil.
• Flour
• Butter
• Beef broth – Beef stock is also an option. If you are sensitive to salt, I recommend using a low sodium beef broth, which allows you to control how much salt is added.
• Worcestershire sauce (Worcestershire sauce)
• The soy sauce
• Fresh sage – Other fresh herbs, such as rosemary and thyme, can be substituted.
• Regular egg noodles or any other pasta noodle, such as fettuchini, can be used. You get extra points if you make your own homemade noodles.

HOW TO MAKE BEEF AND NOODLES

1. Three steps are required to make this simple recipe. Prepare the noodles, sear the steak, and prepare the gravy. Isn’t it obvious? While you sear the beef and make the gravy, the noodles can be boiled in a large pot. Simply follow the cooking instructions on the package.

2. Begin by searing the steak in a large skillet over medium-high heat with cooking oil. Allow the steak to sear in the pan for a few minutes before turning it over to brown on both sides. Allowing a few pieces to char slightly adds great texture.

3. The gravy is the next step. To begin, make a roux, which is a mixture of butter and flour cooked in a saucepan over low heat. To prevent the flour from burning, whisk the roux for three minutes.

4. Liquid can be added at this point. Dribble in the beef broth a little at a time, stirring thoroughly before adding more. Repeat until all of the beef broth, soy sauce, and Worcestershire sauce has been incorporated. Finally, season with sage, salt, and pepper to taste. Allow the gravy to thicken for 10 minutes, or until it coats the back of a spoon.

5. Your hearty dinner is now ready to be assembled. Combine the beef steak and gravy in a mixing bowl, then slather the gravy and beef mixture on top of a plate of egg noodles.

HOW DO YOU THICKEN BEEF AND NOODLES?

By incorporating flour into the gravy mixture. Add one tablespoon of flour to the mixture and continue to whisk until the gravy thickens. If necessary, add more.

TIPS FOR MAKING THIS RECIPE

• Searing the steak not only enhances the flavor of the meat, but it also enhances the flavor of the gravy, so make sure to get a nice brown crust on the steak. This is my all-time favorite searing skillet.

• It is critical to slowly incorporate the liquid into the butter and flour mixture when making the gravy. If you pour in too much too quickly, you may end up with lumpy gravy.

• Finally, if your gravy is too thin, simply simmer it for a longer period of time. As it simmers, it thickens. If your gravy becomes too thick, all you have to do is dribble in some water or beef broth to thin it back out. Don’t worry, the gravy consistency is easily corrected.

HOW TO CUSTOMIZE THIS BEEF AND NOODLES RECIPE

The great thing about this recipe is how simple it is to adapt. Some obvious modifications would be to add 8 ounces of mushrooms, an onion, or to change the noodles to your preferred style of pasta.

Furthermore, if you enjoy garlic, a few cloves or garlic powder will work well in this dish.

If you don’t like the flavor of sage, you can substitute rosemary, thyme, or even a bay leaf. Alternatively, there is no harm in omitting fresh herbs entirely.

Although I believe this recipe is best when made with tender beef steak, it could also be made with ground beef. Also, if you want a creamier sauce, add a little sour cream for some extra tang.

Although this is a “beef and noodles” recipe, there is no reason why it couldn’t be served over fluffy mashed potatoes instead. It’d be delicious on top of my French onion mashed potatoes!

PRO TIPS

• This recipe can be made with a variety of beef cuts. Sirloin, Flank, Ribeye, and Tenderloin are more tender cuts of meat that can be cooked on the stove top.
• Mushrooms add a nice flavor to this dish; I sauté them in a separate pan and then stir them in at the end.
• Frozen vegetables can also be added at the end.
• Consider using low sodium broth/soy sauce in this recipe to reduce the sodium. The bouillon can also be left out (although it does add a great depth of flavor).
• Instead of using bagged shredded cheese, shred the cheese from a block. It melts and tastes much better as a result.

Frequently Asked Questions

Beef And Noodles Recipe [Quick and Easy]

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(2 votes, average: 5.00 out of 5)
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5 from 2 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings

Print Recipe

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Description

Tender chunks of sirloin steak are smothered in a luxurious brown gravy and served on a bed of egg noodles in this hearty beef and noodles dinner.

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Ingredients

• 1.5 pounds sirloin steak (cut into 1” chunks)
• ▢2 tablespoons cooking oil
• ▢¼ cup flour
• ▢¼ cup butter
• ▢2 cups beef broth
• ▢1 tablespoon Worcestershire sauce
• ▢1 teaspoon soy sauce
• ▢¼ teaspoon black pepper
• ▢5 leaves fresh sage
• ▢salt to taste
• ▢12 ounces egg noodles

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Instructions

1. Boil the noodles according to package directions while preparing the gravy and searing the sirloin.
2. In a large skillet over medium high heat, heat the cooking oil and sear the sirloin chunks until well browned and beginning to char slightly. Take the pan off the heat and set it aside.
3. Melt the butter in a medium sauce pan over low heat and stir in the flour to make a roux. Mix constantly to prevent the roux from burning and turning nutty in color, about 3 minutes.
4. Drizzle in the beef broth slowly while continuing to stir, making sure it is fully incorporated before adding more liquid. Continue to add liquid until all of the beef broth, Worcestershire sauce, and soy sauce have been incorporated. Allow the gravy to gently simmer for 10 minutes, or until it has thickened enough to coat the back of a spoon, with fresh ground pepper and sage leaves. The sage leaves can be taken out.
5. Taste for salt and adjust as needed once the gravy has thickened to your liking. Stir the sirloin chunks into the gravy to combine.
6. Place a bed of egg noodles on a plate and generously top with sirloin chunks and gravy.

Notes

Deglazing the searing skillet with a few splashes of beef broth and pouring it into the gravy while it simmers will add flavor.

Allow the gravy to simmer for an extended period of time if it is too thin. If the gravy becomes too thick, add a little more broth to thin it out.

• Method: Steak
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 761kcal
• Fat: 31g
• Saturated Fat: 12g
• Carbohydrates: 68g
• Fiber: 3g
• Protein: 52g
• Cholesterol: 206mg

Keywords: Beef and noodles recipe, beef and noodles, steak beef and noodles, steak

source: https://www.foxvalleyfoodie.com/beef-and-noodles/