Beef ‘n’ Noodles

Recipes included: Beef ‘n’ Noodles, Steamed Baby Carrots


What’s for dinner? How about beef ‘n’ noodles covered with rich, beefy gravy? Add some buttery, spicy baby carrots for a company-worthy meal that comes in at… wait for it… under 400 calories. To increase the healthy-eating quotient with a kick of added fiber and nutrients and even lower GI (glycemic index), use whole wheat egg noodles rather than regular white noodles.

Beef ‘n’ Noodles

  • 1.5 lb beef chuck roast, cut into 1″ish chunks = 938 cal
  • 2 TBS olive oil = 238 cal
  • 1 onion, chopped = 44 cal
  • 5 cloves garlic, chopped = 20 cal
  • 32 oz carton beef broth = 60 cal
  • 2 beef bouillon cubes = 10 cal
  • 1/3 cup flour = 152 cal
  • 3/4 cup water
  • salt to taste
  • LOTS of pepper
  • 12 oz pkg whole wheat egg noodles = 1260 cal
  • Optional: 32 oz carton beef broth to cook noodles

Total 2722 cal / 7 servings = 389 cal per serving

This is perfect for my chosen 400 max calorie meal. However, I love me some steamed baby carrots with beef ‘n’ noodles so I’m going with:

Total 2722 cal / 8 servings = 340 cal per serving + 46 cal per serving of baby carrots (recipe below) = 386 calories per meal

To make Beef ‘n’ Noodles in an Instant Pot:

  1. On saute setting, saute chopped onion and garlic and quick sear beef chunks in olive oil. Just dump it all in there at once.
  2. Add beef broth.
  3. Place lid on IP; set on manual for 15 minutes. Allow to slow release 10 minutes, or whenever you get around to it.
  4. Remove beef from broth. Place in large bowl; set aside.
  5. Set IP to saute setting. Toss bouillon cubes into broth; bring to simmer.
  6. Place the flour and water in a jar or container with tight-fitting lid (!); shake hard for 30 seconds or so until it’s smooth.
  7. Slowly pour flour/water mixture into the simmering broth while stirring. Stir and simmer until thickened. Turn off IP. Season gravy to taste. Be generous with the pepper!
  8. Pour gravy over beef reserved in the bowl.

gravy

noodles

  1. Dump noodles into IP (no need to even rinse the pot first – let it scrub itsownself); cover with water (or beef broth). Set IP to manual, 4 minutes. Quick release to avoid overcooking.
  2. Divide the noodles, beef and gravy between your chosen number of containers/servings.

Steamed Baby Carrots

baby carrotssm

  • 1 lb pkg baby carrots = 160 cal
  • 2 TBS butter = 204 cal
  • Tony Chachere’s More Spice Seasoning (or your favorite seasoning mix or just salt and pepper)
  • 1/3 cup water

Total 364 cal / 8 servings = 46 calories per serving

Yes, you can save 26 calories per serving by eliminating the butter on the carrots. No, you can’t take mine away. :p

To Make: 

  1. Place baby carrots and water in a microwave steaming bowl (or a bowl you can cover with plastic wrap with a few holes poked in it to release steam).
  2. Dot top with butter; sprinkle with seasoning mix.
  3. Cover. Nuke 6-7 minutes or til carrots are tender.

beef noodles

Just for fun, since I still had my grocery receipt, I figured out the cost of this indulgent entree. The total came to $13.86, not counting the incidentals like olive oil, flour, and butter. For 8 meals it came to $1.73 each. So still under $2 each with everything figured in. I like to do that sometimes, figure out the cost of meals I cook compared to the cost of prepared meals that are even close in size and quality. Doesn’t take much figuring to see that the hour I spent preparing these 8 entrees – a half hour of that playing a computer video game while the meat cooked – was very profitably spent.

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