Beef and Noodles

beef and noodles


I don’t know about you, but I am a sucker for pasta and sauce, or, in this case, gravy.  Add a little meat and you can’t hold me back.  If you saw my post Beef Rib Roast, you’ll know from whence my inspiration came.  This was a small roast but I was on my own so there actually was some left over.  Not only is this conglomeration good, its also a great way to stretch a buck.



This is easy an doesn’t take much time at all.   All you need is some left over beef (or pork), pasta (your choice), some sauteed mushrooms and gravy.

cubed beef





Cube your left over beef or pork.






Sautee some mushrooms.  In this case I used Cremini mushrooms in a little butter. You could also sprinkle in some garlic powder for a little extra flavor or onion powder if you’re using pork.





Prepare the pasta.  In this case, I used Cavatappi because, as is often the case, that’s what I had.  Plus, they have little grooves that help hold the gravy.  I like to make my own gravy.  Just prepare some beef broth or use prepared broth.  Make a slurry of corn starch and hot tap water.  Usually 4 heaping tablespoons of corn starch is plenty.  Add just enough water to dissolve the corn starch and slowly add to the beef broth, a little at a time.  If you add too much, you’ll end up with something the texture of pudding and that is not what you want.  Remember, add wet to dry for lumpless gravy.  Mix all ingredients together and you can either put the mixture in a preheated oven (about 350°) for about an hour to heat through or, if there is enough gravy, simply simmer it on the stove until everything is heated through. Enjoy!

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