Marvelous Recipes

Garlic and ginger root add a delightful touch to this quick, easy to fix, all-in-one dinner!

1 pound lean boneless beef top round steak, cut into 1/4-inch strips
3 garlic cloves, pressed
2 (1/2-inch) pieces ginger root, peeled and pressed
2 cups water
2 (3 oz.) packages beef-flavor Ramen noodles with seasoning packets
3 cups broccoli florets
2 carrots, sliced

1. Heat a 12-inch wok or skillet over medium heat until hot; spray with cooking spray. Stir-fry the beef  in 2 batches for 3 to 4 minutes. Remove to a medium bowl; cover to keep warm.

2. Add the garlic and ginger root to the skillet and stir-fry for 30 seconds. Stir in the water; bring to a boil. Break up the noodles; add to the boiling water. Stir in the contents of seasoning packets, broccoli and carrots.

3. Bring to a boil; reduce heat and simmer until the noodles are tender and most of the liquid has been absorbed, stirring occasionally; about 3 minutes.

4. Return the beef to the skillet and cook just until heated through, stirring frequently. Serve with a slotted spoon. Makes 6 servings.

Emily

Serve these savory and flavorful meatballs over hot cooked noodles for an awesome dinner your family will rave about!

2 slices bread, torn
2 tablespoons milk
1 large egg, lightly beaten
1/4 cup finely chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds lean ground beef
1 tablespoon butter or margarine
2 tablespoons all-purpose flour
1 (10-1/2 oz) can beef consommé
2 (4 oz) cans mushroom stems and pieces, drained
1 tablespoon dried parsley flakes
2 teaspoons Worcestershire sauce
2 teaspoons beef bouillon granules
1/2 cup sour cream
Minced fresh parsley
Hot cooked noodles

1. Combine the bread and milk in a large bowl. Add the egg, onion, salt and pepper. Crumble the ground beef over the mixture and mix together well.

2. Shape into 1-inch balls. In a large skillet over medium heat, brown meatballs in small batches until meat is no longer pink; drain on paper towels.

3. In a large saucepan, melt the butter or margarine; stir in flour until smooth. Gradually add the consommé and bring to a boil. Cook and stir until thickened; about 2 minutes.

4. Reduce heat; add mushrooms, parsley flakes, Worcestershire sauce, bouillon and meatballs. Simmer, uncovered, for 30 minutes, stirring occasionally.

5. Remove from the heat and stir in sour cream; sprinkle with fresh minced parsley. Serve over hot cooked noodles. Makes 6 to 8 servings.

Emily

This simple to prepare recipe is sure to become a family favorite. Tender beef in a rich creamy sauce served over hot cooked noodles will bring them home for dinner!

2 pounds beef stew meat, cut into bite size cubes
1 (10-3/4 ounce) can condensed cream of celery soup, undiluted
1 (10-3/4 ounce) can condensed cream of mushroom soup, undiluted
1/2 cup chopped onion
1 (6 ounce) jar sliced mushrooms, drained
1 envelope onion soup mix
1/4 teaspoon coarse ground black pepper
1 cup sour cream
Hot cooked noodles

In a 3 quart slow cooker, combine stew meat, both soups, onion, mushrooms, onion soup mix and pepper; stir to blend well.

Cover and cook on Low for 8 hours or until beef is tender. Stir in sour cream. Spoon over hot cooked noodles and serve. Makes 6 servings.