Streamlined in method but not in taste, beef broth gives this sautéed beef and mushroom recipe full, hearty flavor—plus the noodles cook right in the broth!
cost per recipe: $8.18
Season the beef with the black pepper. Cook the beef in a 12-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
Stir the soup, broth, water and onion in the skillet and heat to a boil. Stir in the noodles. Reduce the heat to medium and cook for 10 minutes or until the noodles are tender, stirring often.
Stir the yogurt in the skillet. Return the beef to the skillet. Cook until the mixture is hot and bubbling, stirring often. Sprinkle with the parsley, if desired.
Quick and Easy
Tastes great. Like lots of others, I add mushrooms
This recipe had wonderful flavor.
I've been trying to find recipes that I thought my son would like and he loves this! I will definitely be making this again.
One-Dish Creamy Beef & Noodles
Husband and son loved this. It was very tasty. I added garlic and marinated the meat in worcheshire . I did double the recipe. Will most certainly have again
It's very yummy!
I was short on a few ingredients and I had to double the recipe so this is what I did. It was a hit at home and very tasty. :)
I used cubed steak with Worcestershire sauce. I cut the steak before cooking it. I cooked sthe auce in a separate pan. I doubled the ingredients; one can of Cream of Mushroom soup and one can of Cream of Celery soup and Worcestershire sauce. I added half a bag of noodles. I also used a 32 oz carton of beef broth. I added the remaining beef broth to the cubed steak and cooked it on low until the sauce and noodles were ready. I added the beef to the sauce. I used sour cream instead of yogurt.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.