“The whole family loves Mom’s tender beef and hearty noodles. Simmered in beef broth, the noodles taste wonderfully old-fashioned. Mom has to make a huge batch since even the grandchildren gobble them up.

(Prep Time: 30 Min – Cook Time: 2 Hrs 30 Min – Ready In: 3 Hrs)

Servings

Original Recipe Yield 8 servings

Ingredients

  • 1 (3 pound) boneless beef chuck roast
  • 1/2 cup chopped onion
  • 2 tablespoons vegetable oil
  • 2 1/2 cups water, divided
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons milk
  • 1 (14 ounce) can beef broth
  • pepper to taste

Directions

  1. In a Dutch oven, brown roast and onion in oil. Add 1/2 cup of water. Cover and bake at 325 degrees F for 2-1/2 to 3 hours or until the meat is tender.
  2. Meanwhile, for noodles, combine flour and salt in a bowl; make a well in the center. beat egg and milk; pour into well. Stir to form a stiff dough. Turn onto a well-floured surface; roll into a 15-in. x 12-in. rectangle. cut into 1/8-in. strips. Cover and refrigerate until ready to cook. Remove roast and keep warm; add broth and remaining water to pan. Bring to a boil; add noodles. Cook for 8-10 minute or until tender. Drain; season with pepper. Serve with the roast.

Footnotes

Uncooked noodles may be stored in the refrigerator for 2-3 days or frozen for up to 1 month.

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