Beef Noodle Soup

nisijam5
nisijam5 Posts: 9,964 Member
edited September 21 in Recipes
Any ideas for a beef noodle soup...I want to use up some left over pot roast...so, I am thinking carrots, peas, onions, beef and noodles...maybe, some spices as well

Any creative ideas out there?

Replies

  • cobygrey
    cobygrey Posts: 270 Member
    A CAN OF DICED OR STEWED TOMATOES IF YOU LIKE THEM.
  • LongMom
    LongMom Posts: 408 Member
    Not really what you were asking for, but my hubby makes a GREAT meal with our leftover roasts.

    Sautee some veggies (mushrooms, green peppers etc.)
    Add leftover meat and gravy
    Add 1-2 tbsp's of sour cream
    Bring to boil and let simmer a bit
    Cook some egg noodles
    Mix noodles and mixture together and voila!

    I think it's called Beef Stroganauf (sp)
  • Paula_Addem
    Paula_Addem Posts: 80 Member
    Not really what you were asking for, but my hubby makes a GREAT meal with our leftover roasts.

    Sautee some veggies (mushrooms, green peppers etc.)
    Add leftover meat and gravy
    Add 1-2 tbsp's of sour cream
    Bring to boil and let simmer a bit
    Cook some egg noodles
    Mix noodles and mixture together and voila!

    I think it's called Beef Stroganauf (sp)

    SOUNDS YUMMY!
  • sarahsmom1
    sarahsmom1 Posts: 1,501 Member
    You can make a stroganoff. Add beef broth,cream of mushroom soup, and sour cream you can use the low sodium, no fat kinds if you like. Cook pour over noodles. Or you can use it for burritos, tacos etc Good eats to you
  • nisijam5
    nisijam5 Posts: 9,964 Member
    I found one that sounds like what I am looking for:

    1 (1-pound) chuck roast, cubed
    2 tablespoons butter
    3 quarts water
    1 tablespoon beef soup base or 1 teaspoon salt
    2 whole bay leaves
    5 whole black peppercorns
    1 cup carrots, peeled and sliced into coins
    1 medium onion, minced
    1/2 cup celery with leaves, diced
    1/4 teaspoon marjoram
    1/4 teaspoon thyme
    1/2 teaspoon parsley
    1 (16 ounce) package egg noodles, preferably thick

    Melt butter in a large soup pot on medium heat. Stir in meat cubes and fry until browned, stirring frequently. This will take 5 to 8 minutes. Add water and soup base or salt, plus bay leaves and peppercorns; bring to a boil. Turn heat down to a simmer; cook 1 hour.

    Add carrots, onions and celery, plus marjoram, thyme and parsley; cook until the vegetables are tender, about 45 minutes.

    Bring a separate large pot of water to a boil during the last half hour of soup cooking time. Cook the egg noodles according to package directions (usually 7 minutes or so), and drain. Add the cooked noodles to the soup for the last 10 minutes of simmering.

    Serves: 12 to 16
This discussion has been closed.

Categories