Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Beef, and noodles.

This folks is a bowl of beef, and noodles.

Beef, onion, garlic, beef broth, noodles of course.
Spice it as you like it.

throw in a little sour cream and mushrooms and you have classic Beef Stroganoff.

one of my favorites. serve with butter biscuits.i like a splash of soy sauce before serving.

Yep. Though I prefer it OVER noodles.

Egg Noodles!!!!

I like the idea of the butter biscuits to accompany. French or sourdough bread is also a good go with.

wabi I also use a big spoon when I eat mine. An spoon even bigger than a tablespoon is way mo' better!

BTW what cut of beef do you guys find works best? The butchers told me to use flank steak but I felt too much fat was rendered, So I used sirloin or london broil with much better results.

Especially, for a crock pot.

This was stew beef, but, I can't see that most any domestic, or game meat would not work.

The stroganoff is great of course, but we ain't that highfalutin around here.

Just simple fare for simple folks!

I'll go the other way David. I really like it with oxtails over egg noodles, buttered! Have I mentioned by Dr. was not impressed with my blood work in October?
That is what he gets for having me come in after seven days of deer camp. Bacon, eggs, hash browns, gin, and venison liver. Cholesterol is high, liver enzymes out of whack? Noooo!

BTW, that looks flippin' delicious, some sour dough and parmesan.........Mmmmmmm.

Keep your self alive, eat well, AND, smart.

I think the important detail is to use a tender cut so as not to get a bunch of rubber bands in gravy. Barring that, cut strips 'with' the grain and then cross-cut that into the chunks. More tenderer.

I like a fatty beef cut, and then braise that, until the meat is tender. Use the braising liquid for the dish as well.

just put a roast in the slow cooker at daylight and let it go til dinner time.we add a can of beef broth and a pack of lipton onion soup to the beef. mushroom,onions are fine.remove the beef ,dump the broth into a pan. add enough water to cook the noodles then add the chopped beef back to it.

Many years ago, when I was cooking Chinese nearly every day, I checked out a Chinese cookbook from a library in a foreign in country (which shall remain nameless).

Therein, I found a recipe for beef soup made with flank steak (naturally) and Chinese noodles. The soup was exquisite, not only for its flavor, but for the simplicity of making it. Foolishly, I dutifully returned the book before writing out the recipe. I'm seriously considering returning to said country for the sole purpose of retrieving that book and looking for the recipe...no easy task (30 years is a long time). I don't think customs would believe me if I told the true reason for the visit.

If successful, I will make the soup again, report back here, and most likely refuse all requests to share the recipe.

I hope you don't land in a Nork prison!

dangit Wabi....I want some beef straganoff now. Dare I go to Publix on a busy Christmas season Friday night?

Would it be sacrilege to use filet in BS?? I have a whole one that I could carve up. I mean it's still going to be consumed by yours truly.....hmmmm.

As to that recipe, if you can recall the name of the cookbook, you might find it close to home.
Or, email the library, or contact a friend in Canada to look for it.

As to beef, and noodles, I enjoy a great cut of meat as much as the next guy.
I still think good cookin' is taking a cheap cut, or something just barely eatable, and turning it into something good.

I just took about 6 inches off the whole tenderloin I have and cubed it up. Some sauteed onions, mushrooms, garlic and beef stock made a perfect base.

When the beef is tender, which should be only minutes, I will add in sour cream and a dash of this and that and all over egg noodles.

Thanks buddy!

David

the country was supposed to remain nameless

where there's a will, there's a way