Beef and Noodles

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Beef and Noodles fit the bill perfectly for those days when all I want to do is eat carbs.  Simple comforting carbs.  Even when I have overcooked, undercooked, or even flat out screwed up this recipe, I eat it for dinner and then microwave leftovers until I have run out of noodles.  Corn, tomatoes, and some buttered white bread is all I need to make this meal complete.

I tend to make this with homemade noodles, but frozen noodles, and even dry noodles when I can find a decent dried kluski noodle somewhere will do.

As the food industry shifts its focus to please more and more “foodies”, basic, easy to make foods that even picky kids will eat, are getting hard to find and edged out of the market.  Like kluski noodles.  Which, by the way, were the only way I used to make beef and noodles until they became scarce.

Mail order is available for a brand or two from my past, but this isn’t a dish I think about a week in advance.  This is one of those things I think about when I am having a rough day, its cold or rainy and something I want RIGHT NOW.  Now I make my own egg noodles.  Noodles are such a basic food that I generally have everything I need to make them.

Noodles can be made by hand in a bowl, in a stand mixer with a dough hook, or in the food processor.  If you have been following our blog, you might notice I am all about fast, so yep, I use the food processor most times.

 

Beef and Noodles
1 ½ - 2 pounds Tender Chuck Roast, silver membrane removed, cut into 1 inch cubes
2 cans Condensed Beef Broth
4 Beef Bouillon Cubes
1 tablespoon Gravy Master or Beefer-Upper
1 small Onion, diced
1 teaspoon Season Salt (optional)
3 cups All-Purpose Flour
1 1/2 teaspoons Baking Powder
3 large Eggs
3/4 cup Milk
Additional flour for rolling noodles

Combine roast cubes, beef broth (undiluted), beef flavor enhancer, optional season salt, and small onion in a large saucepan. Add just enough water to cover the beef. Bring to a boil. Reduce heat to simmer and simmer 2 to 4 hours or until beef is tender. Or place roast, broth, flavor enhancer and onion in a crockpot and cook over high heat for 4 to 6 hours or until meat is tender.

In a separate bowl, combine 3 cups of flour, eggs, and milk. Knead until smooth. Or combine flour and baking powder in the bowl of a food processor. In separate small bowl combine milk and eggs, beat until combined. Turn on food processor and while processor is running drizzle in egg and milk mixture. Process just until a ball forms.

Lightly dust a work surface with flour. Roll dough out to desired thickness, roll them thinner than you want the noodles, they will swell some during cooking.

Cut dough into strips or desired shape. Frozen egg noodles or dried kluski noodles can be used instead.

Bring broth to a boil, drop in noodles. Reduce heat to medium low and cook until noodles are tender.

Serve hot.

http://peartreekitchen.com/beef-and-noodles/

Other carb loaded dinner ideas:

Chicken and Dumplings

Chili-Mac

Andy’s Favorite Pasta Sauce

Cheater Fried Rice

 


 

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