Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, creamy beef and elbows batch 2. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Creamy Beef and Elbows Batch 2 is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Creamy Beef and Elbows Batch 2 is something that I have loved my entire life. They’re nice and they look fantastic.
Creamy Beef and Shells - A quick/easy ground beef recipe, this is a pasta dish that will be on your dinner table all week long! So creamy and so All that pasta, just collecting that creaminess. And the perfectly crumbled ground beef, again, soaking up every last drop of that creamy, heavenly goodness.
To get started with this particular recipe, we must first prepare a few ingredients. You can have creamy beef and elbows batch 2 using 27 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Creamy Beef and Elbows Batch 2:
- Make ready Pasta
- Prepare 1 pound macaroni elbows
- Get 4 quart water
- Take 1 tablespoons salt
- Prepare 1 tablespoon extra virgin olive oil
- Get 1/4 cup parsley flakes
- Prepare Beef
- Get 1-1/2 pound ground beef
- Make ready 1/2 large onion
- Get 1 teaspoon salt
- Make ready 1 teaspoon ground black pepper
- Make ready 1 stalk celery
- Get 1 tablespoon heaping minced garlic
- Get To taste thyme
- Take To taste tarragon
- Prepare To taste sage
- Take To taste basil I used sweet and purple basil
- Make ready To taste oregano
- Take Gravy
- Get 1/2 cup self rising flour
- Prepare 1/2 teaspoon ground black pepper
- Prepare To taste salt
- Prepare 1 quart beef broth
- Take Last
- Make ready 1 cup frozen English peas
- Make ready Optional
- Get To taste red wine vinegar
Creamy Beef and Shells A quick/easy ground beef recipe, this is a pasta dish that will be on your dinner table all week long! Loaded with fork-tender beef, mushrooms, and creamy gravy, it's sure to be a party hit! The sauce will be thin and loose in the beginning but it will thicken and reduce as the beef simmers to tenderness. I add table cream (Nestle's all-purpose cream) to finish off the gravy but feel free to swap with sour.
Instructions to make Creamy Beef and Elbows Batch 2:
- Cook the pasta as directed on package. Reserve 1 cup pasta water in case needed for thickening. Add parsley to pasta when removed from water, and toss.
- Dice the onion and slice the celery. Heat a deep pan and add the ground beef, onion, and celery. Sauté add in the spices. Sauté till celery is tender, onion is translucent, and beef is browned.
- Add the flour to the beef and vegetables. Stir and allow to cook for 8 minutes. Add the beef broth. Stir often till the broth thickens. If too thick or to thin use the pasta water. Add salt to taste, and pepper, do this after the pasta water if needed because it will be a little salty.
- When the gravy is where you like it on thickness add the pasta. Stir in gently. Coating all the elbows. Taste, adjust salt if needed. Add peas stir in gently but well. Cover and allow to rest 8 minutes. Serve, I hope you enjoy!!!! The bread is the olive oil bread I made the other day, the first one I ever braided.
This creamy beef and shells recipe is incredibly simple to make. It's a hearty and comforting family meal that you'll enjoy again and again! Beef and shells recipe notes & tips: I recommend using the leanest ground beef you can find, because then you can skip the step of draining the fat. Stir in remaining ingredients except noodles and sour cream. Using a sharp knife makes it easier to thinly slice the beef.
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