Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, creamy beef and elbows batch 2. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Creamy Beef and Elbows Batch 2 is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Creamy Beef and Elbows Batch 2 is something that I have loved my whole 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 begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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:
- Prepare Pasta
- Make ready 1 pound macaroni elbows
- Get 4 quart water
- Take 1 tablespoons salt
- Prepare 1 tablespoon extra virgin olive oil
- Make ready 1/4 cup parsley flakes
- Prepare Beef
- Take 1-1/2 pound ground beef
- Prepare 1/2 large onion
- Take 1 teaspoon salt
- Make ready 1 teaspoon ground black pepper
- Prepare 1 stalk celery
- Prepare 1 tablespoon heaping minced garlic
- Take To taste thyme
- Make ready To taste tarragon
- Get To taste sage
- Make ready To taste basil I used sweet and purple basil
- Get To taste oregano
- Prepare Gravy
- Get 1/2 cup self rising flour
- Get 1/2 teaspoon ground black pepper
- Get To taste salt
- Take 1 quart beef broth
- Get Last
- Make ready 1 cup frozen English peas
- Prepare 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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