Beef and Noodles over Skin-On Mashed Potatoes

Beef and Noodles over Skin-On Mashed Potatoes

2

"Slowly simmered beef broth with herbs and veggies is simmered until beef is tender, then served with egg noodles over mashed potatoes."
Saved
Save
I Made it Rate it Share Print

Ingredients

2 h servings 667 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 667 kcal
  • 33%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 79.2g
  • 26%
  • Protein:
  • 29.5 g
  • 59%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 1224 mg
  • 49%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Trim fat from beef. Cut beef into 3/4-inch cubes. Place flour in a resealable plastic bag. Add beef cubes and shake to coat. Heat oil over medium-high heat in a large skillet with a lid. Cook half of the beef cubes in hot oil until browned. Remove from skillet. Add remaining half of beef cubes, onion, carrot, celery, and garlic to skillet; cook until beef is brown, adding additional oil if necessary. Drain off fat. Return all meat to the skillet.
  2. Stir in broth, oregano, and pepper. Bring to a boil; reduce heat. Simmer, covered, for 1 1/4 to 1 1/2 hours or until meat is desired tenderness.
  3. Stir frozen noodles into skillet. Bring to a boil; reduce heat. Cook, uncovered, for 25 to 30 minutes or until noodles are tender, stirring occasionally. Serve over Skin-On Mashed Potatoes.
  4. [Cleaning tip: Once the stove top is cool, wipe up any oil splatters or spills with Clorox(R) Disinfecting Wipes*. Rinse hands once complete.]
  5. For Skin-On Mashed Potatoes: Place potatoes into a large pot and cover with water; stir in the 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain. Place drained potatoes, milk, butter, sour cream, the 1/4 teaspoon salt, and the 1/8 teaspoon pepper in a large bowl. Mix well with an electric mixer on medium speed.

Footnotes

  • *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.

Reviews

2

This is reminiscent of what my mom made when I was young. I made it as directed except I made homemade noodles. My guys loved it and went for seconds.

prepared as written awesome