We never had
a large family meal at my mother-in-law’s without beef and homemade noodles,
unless we had chicken and homemade noodles.
The first time I made them for a crowd, my sister-in-law Dixie helped me
make them using her grandmother’s recipe – we made a large enamel dish pan
full, and they all disappeared! The only
way to serve this country dish is over mashed potatoes. Better Homes and Gardens (of course, headquartered
in Iowa) says this is one of the straightest paths to comfort food heaven. I never ate these growing up in Minnesota or
Texas, and I don’t know if it’s just an Iowa thing or not, but everyone here
loves them. They are usually at every
pot luck dinner.
Use good
homemade broth or dilute 2 cans of consommé to make the 3 cups of water. You may need additional liquid when you add
the noodles. When I make mashed potatoes
for this, I keep them a little stiffer so they don’t get runny under the gravy.
I usually
make my own noodles, but I followed the recipe here and used Reames regular frozen
noodles. They cost about 5 times what I
can make them for, and I freeze my own too, so these are probably the last I
will buy. Reames noodles originated in
Iowa in 1952, and I expect most women here use either purchased frozen or dry
homemade-style noodles nowadays, although my husband’s family members still
make their own fresh ones.
Beef and Noodles
1
Pound Chuck Roast -- or round
steak
¼ Cup
Flour, All-purpose
1
Tablespoon Cooking Oil
½ Cup
Onion -- chopped
2
Cloves Garlic -- minced
3
Cups Beef Broth or consommé
1
Teaspoon Dried Basil -- crushed
¼ Teaspoon
Black Pepper
8 Ounces
Frozen Homestyle Noodles
2
Tablespoons Fresh Parsley --
snipped
Trim fat
from meat. Cut into 3/4 inch cubes. Coat meat with flour. In a Dutch oven, brown half of the coated
meat in hot oil. Remove from
saucepan. Brown the remaining meat with
onion and garlic, adding more oil, if necessary. Drain off the fat. Return all the meat to the saucepan.
Stir in the
broth, basil and pepper. Bring to
boiling; reduce heat. Simmer, covered,
for 1 1/4 to 1 1/2 hours or until meat is tender.
Stir noodles
into broth mixture. Bring to boiling;
reduce heat. Cook, uncovered, for 25-30
minutes or until noodles are tender. You
may need to add hot broth or water to keep noodles from sticking. Sprinkle with parsley. 4 Servings.
"BH&G Test Kitchen Favorites”
Per Serving:
351 Calories; 21g Fat (55.4% calories from fat); 27g Protein; 11g Carbohydrate;
1g Dietary Fiber; 66mg Cholesterol; 1019mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean
Meat; 1/2 Vegetable; 2 1/2 Fat.
I love beef and noodles, but we may leave this one for chillier weather!
ReplyDeleteOnly 37° here this morning...chilly enough for us!
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