Friday, March 27, 2015

Beef and Noodles

This is an old-fashioned Sunday supper.  If you're short on time, this one's not for you.  But, if you've got a few hours, this is a delicious, easy, hearty supper that screams comfort.

I found the recipe in a cook book from the 80s.  It caught my eye because the ingredients are simple things I always have on hand.  I changed it up a little bit.  It called for frozen noodles, which I didn't have, so I substituted dried.  I also used Italian seasoning instead of the marjoram it listed.  Plus a few other changes.  The result was a winner.  The family loved it so much there were no leftovers!  My Pickiest Eater Ever Son actually asked me to make it again soon.  Score!


1 lb chuck roast
1/4 cup all-purpose flour
1 TBS oil
1 onion, chopped
2 cloves garlic, minced
2 cups beef broth
1 cup water
1 TBS Worcestershire sauce
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
2 cups egg noodles
2 TBS fresh parsley, chopped

Cut the roast into small cubes.

Coat the cubes of beef with the flour.

In a large pot with a tight-fitting lid, brown half of the beef in the oil over medium high heat.

Remove it from the pot and set aside.  Brown the remaining beef, then add the onion and garlic.  Cook for a few minutes.

Drain off any excess grease.  Return all beef to pot.  Stir in broth, water, Worcestershire sauce, Italian seasoning, salt and pepper.

Bring to a boil.  Then, reduce heat to a simmer.  Put the lid on and simmer for 1 1/2 hours or until beef is tender.

Then, stir in the noodles.

Bring to a boil.  Then, reduce heat and cook uncovered for 20-30 minutes or until noodles are tender.  Stir it occasionally.

Finally, garnish with fresh parsley.

This recipe takes some time but very little effort.  The end result is worth the wait.  Comforting and delicious!  A new family favorite!

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