Beef slow simmered in a flavorful beef broth is perfectly paired with homemade egg noodles in this classic beef and noodle recipe.
Beef and Noodles cooked on the stove top or in the slow cooker, fit the bill perfectly for those days when all you want to do is eat carbs.
Simple comforting carbs.
Even when I have overcooked, under-cooked, 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 are 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.
Of course, the kind of noodles you make will change your cooking time.
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.
Reames frozen egg noodles will work, especially if I am in a particularly lazy mood.
Most days, I just make homemade egg noodles.
They really are easier to make than some folks would have you believe.
Noodles are such a basic food that I generally have everything I need to make them. 3 simple ingredients; eggs, flour, and milk.
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.
I list tender chuck roast as the roast for my beef and noodles recipe, but any roast cut into cubes or stew meat will work.
Hamburger can also be used for beef and noodles.
Cook ground beef prior to using in beef and noodles though or it will turn into meat pieces the size of sand.
You will also reduce your simmering time considerably when using ground beef.
The long simmering time is only to make sure the meat is tender.
A slow cooker can be used for this recipe, but be warned, the temperature needs to be blazing hot to cook homemade noodles.
Do not stir them as often as you would when cooking on the stove top because you will destroy the noodles.
They will still taste amazing, but they will not be visually appealing. In case you wondered, the noodles in this photo were cooked in a slow cooker, and guess what, my crock was NOT screaming hot.
One other option would be to cook the meat in the slow cooker, then transfer it to a pan on the stove top, bring it up to a slow boil and add the noodles. I prefer not to do extra dishes though.
Beef and Noodles can be frozen. Allow to thaw before attempting to re-heat or the noodles will break apart as you stir.
The best way to reheat them is to warm some addition beef broth or water in a pan, bring it up to a simmer and add the noodles to the pan.
This will help loosen the noodles and prevent too much breakage.
Microwaving is faster, but dry out some of the noodles on the edges of the bowl.
Any way you choose to reheat leftover beef and egg noodles will require a touch of extra liquid.
As pasta cools it continues to soak in the cooking liquid.
- 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 a 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 a separate small bowl combine milk and eggs, beat until combined. Turn on food processor and while the 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.
Alternately, you can use a mixer to mix the dough, or even hand mix it and then knead the dough.
Serving Size:1 1/2 cups
Amount Per Serving:Calories: 404 Total Fat: 0g
Follow Us on Social Media