Lou Anne's Noodles Marmaduke

"An easy one-pan dish that is similar to beef stroganoff, only way better in my opinion! Recipe was given to my mother by a dear family friend in the sixties, and has been a family favorite since. Thanks Lou Anne! Enjoy!"
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by BecR2400 photo by BecR2400
photo by BecR2400 photo by BecR2400
photo by BecR2400 photo by BecR2400
photo by BecR2400 photo by BecR2400
Ready In:
50mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • Saute butter, onion slices, garlic and mushrooms in heavy frying pan until golden brown (about 5-10 minutes).
  • Add ground chuck- break up and cook until no longer pink (another 5 minutes).
  • Add wine, lemon juice, consomme, and pepper. Tip: Be sure to use undiluted beef consomme (not broth or bouillon). This is what gives the depth and richness of flavor! Also be sure to measure the wine and lemon juice properly, for best flavor.
  • Simmer uncovered for 15 minutes.
  • Add noodles (uncooked), cover, and simmer until noodles are tender (about 20 minutes).
  • When ready to serve, mix in sour cream.
  • Garnish with fresh chopped parsley.
  • Serve immediately (but best if allowed to rest for 15-20 minutes so the flavors can meld, if you can wait! also makes great leftovers.).
  • Good with a side of French green beans.

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Reviews

  1. Loved this recipe. While it takes as long as the real thing it isn't as labor intensive! I left out the lemon juice (substituted water) and used 3 large cloves of garlic. Will make again and probably add 1 - 2 T of tomato paste to really give it a beef stroganoff flavor. Thanks for an easy week night dinner idea!
     
  2. Just as descibed.... similar to stronagnoff, but it's got a richer flavor. I used only 2 tbsp of butter and I used extra lean ground sirloin. My sour cream was fat free. Even with cutting out a bit of fat, this was still rich and delicious. Plus, it's easy to make in just one pan! Thanx for shring this; it's a real keeper!
     
  3. So glad to find this old recipe. I remember making something very similar to this a long time ago. It was good then and is good now. I did lighten it up a bit with only 2 tblsp. of margarine and light sour cream. I also used about a cup of onions and a cup of fresh mushrooms. I didn't have any wine to put into it but it worked fine without it. Thanks for the walk down memory lane.
     
  4. I made as directed but used about 2 tbs. butter. Both teens ate without complaint (always a big plus!) and it reheats well. Thanks BecR, for another comforting casserole. Roxygirl
     
  5. We really loved this! It falls into my 'quick and easy after-work' category of favorites. I made this using what I had on hand so I subbed a bit. I used a can of portobello mushrooms and, instead of Burgundy wine, I used Madeira. Also, I didn't have any beef consomme so I dissolved 2 beef bouillion cubes in the equivalent amount of water. I used some dried spaetzle noodles for the noodle part. We really loved this and I'll be making it again. Thanks Bec for the great recipe :)
     
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Tweaks

  1. We really loved this! It falls into my 'quick and easy after-work' category of favorites. I made this using what I had on hand so I subbed a bit. I used a can of portobello mushrooms and, instead of Burgundy wine, I used Madeira. Also, I didn't have any beef consomme so I dissolved 2 beef bouillion cubes in the equivalent amount of water. I used some dried spaetzle noodles for the noodle part. We really loved this and I'll be making it again. Thanks Bec for the great recipe :)
     

RECIPE SUBMITTED BY

<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! &nbsp; Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!!&nbsp; &nbsp; A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much!&nbsp;</p>
 
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