Ingredient: beef stock

Cindy’s Creamy Sausage & Egg Noodles

Print Recipe
 Cindy's Creamy Sausage & Egg Noodles
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Slice sausage into small slices. Brown in short stock pot on medium-high heat until lightly browned; remove, cover and set aside.
  2. Add butter, return to medium heat. Add garlic and sweat, then add flout; whisk until smooth.
  3. Add beef broth and/or stock (can prolly use either for both, this is what I had) a bit at a time, whisking between to keep smooth.
  4. Add marjoram, pepper, thyme, and salt, whisking frequently. Stir until thickened.
  5. While the sauce is cooking, cook the egg noodles per package instructions.
  6. When the sauce has thickened "nicely", and the noodles are done, add the noodles and sausage to the sauce and cook until everything is well heated together.
  7. Serve immediately with ... stuff, I don't know, I had cream peas and crescent rolls, but whatever floats your boat!
Share this Recipe
 

Nutrition Facts
Cindy's Creamy Sausage & Egg Noodles
Amount Per Serving
Calories 354 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Trans Fat 1g
Polyunsaturated Fat 0.003g
Monounsaturated Fat 0.001g
Cholesterol 45mg 15%
Sodium 930mg 39%
Potassium 31mg 1%
Total Carbohydrates 36g 12%
Dietary Fiber 2g 8%
Sugars 4g
Protein 12g 24%
Vitamin A 7%
Vitamin C 11%
Calcium 3%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

Irish Lamb Stew

Print Recipe
 Irish Lamb Stew
A slowly braised Irish style lamb stew with Guinness.
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine Irish
Prep Time 10 minutes
Cook Time 3 hour
Servings
servings
Ingredients
Course Main Dish
Cuisine Irish
Prep Time 10 minutes
Cook Time 3 hour
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat the oil in a large pot over medium-high heat, add the lamb and brown on each side.
  2. Add the onions and saute until tender, about 5-7 minutes.
  3. Add the garlic and saute until fragrant, about 1 minute.
  4. Sprinkle in the flour and stir.
  5. Add the Guinness and beef stock.
  6. Add the rosemary, thyme, bay leaf, salt and pepper.
  7. Bring to a boil, reduce the heat and simmer until the lamb it fork tender, about 1-2 hours.
  8. Add the potatoes and carrots and some more beef stock to cover.
  9. Bring to a boil, reduce the heat and simmer covered until they are tender, about 20 minutes depending on cut.
  10. Plate and garnish with parsley.
  11. Slow Cooker (RECOMMENDED): Optionally implement steps 1-3, implement step 4, place everything except the parsley in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the parsley.
Share this Recipe