Hi, welcome to solsarin site, in this post we want to talk about“pioneer woman beef noodle skillet”,
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12 oz. egg noodles
1 lb ground chuck
1 yellow onion – diced
3 cloves garlic – minced
1 tbsp tomato paste
2 tbsp salted butter
2 1/2 c. beef broth
1 tsp smoked paprika
2 tbsp heavy cream
1/3 c. sour cream
1 tbsp grainy mustard
2 tbsp chopped fresh chives
A couple dashes Worcestershire sauce
Kosher salt & freshly ground black pepper
Step 1: In a large skillet, melt the butter over medium heat. Once the butter has melted, add the onion and garlic to the skillet and cook for about a minute. Now, add the ground chuck and season with salt and pepper. Continue to cook for additional 5 minutes, breaking the meat as it cooks, until done. Then, add the tomato paste and cook for another 30 seconds.
Step 2: To the skillet, add the noodles, broth, 1c. hot water, mustard, paprika, and Worcestershire sauce. Stir until blended and bring to a simmer. Put the lid on and continue to simmer, stirring often. If needed, add another half cup of water. Cook for 12 minutes more or until the pasta is al dente and the sauce has thickened. Then, add the sour cream and heavy cream. Stir and continue to cook for another minute or until the pasta is tender.
Step 3: When done, remove from the heat and serve the beef noodle skillet garnished with some chives.
Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 1 minute. Add the ground chuck and sprinkle with salt and pepper. Cook the meat, crumbling as you go, until cooked through, about 5 minutes. Add the tomato paste and cook for about 30 seconds.
Add the noodles, broth, 1 cup hot water, the mustard, paprika and Worcestershire sauce. Give a big stir and bring to a simmer. Cover and allow everything to simmer, stirring occasionally and adding up to 1/2 cup more water if necessary, until the pasta is al dente and the sauce has thickened, about 12 minutes. Stir in the sour cream and heavy cream and cook for 1 additional minute or until the pasta is tender.
Remove from the heat. Sprinkle over the chives and serve directly from the pan.
Ground beef is the best meat to use for this beef noodle skillet. However, you can use turkey, chicken, or ground lamb instead if you like.
Chicken and turkey are great if you are looking for a lighter protein, but beef usually has more flavor.
If you’re making this recipe for the first time, I suggest that you make it with ground beef and then try it with different meat and compare.
Before using Beef Noodle Skillet, it is important to thaw frozen first. Frozen ground beef usually takes 24 to 36 hours to fully defrost in the refrigerator. You can still warm it in warm water, or in the microwave.
A popular addition to Pioneer Woman beef noodles is broccoli. It not only bumps up the vegetables in your meal, but it also adds some color, making this dish look especially vibrant and delicious.
However, if you don’t love broccoli, you can add cauliflower florets, sliced carrots, peas or pea pods, diced or sliced bell pepper, or asparagus. The options are almost endless.
If you add a super-quick-cooking ingredient like peas or asparagus, make sure that you add it halfway through the noodles’ cooking time so that they don’t overcook.
Beef Noodle Skillet is best served with egg noodles. They are light and smooth, and are delicious paired with the cream-laced gravy. You can also use other types of noodles or pasta . You can use whole wheat pasta. If you’re not using egg noodles, make sure to check the packaging for the exact cooking time. Then adjust the time in your recipe accordingly. If the boiling time exceeds 10 minutes, it may be necessary to add some liquid.
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