I grew up on this kind of food in the late 40's and into the 70's. My mom would brown a chuck roast and cook it until it fell apart. She'd be making her own homemade noodles with a pile of flour, and egg, half an egg shell of milk, a pinch of salt. After kneading and rolling them out she'd cut them into strips and drop them into the boiling beef broth. The noodles made their own thickening. This brings back memories for sure.
We used to have the same thing. My grandma and mom used to make this same thing a few times a year and it was like Christmas when we had “noodles”. We all loved it.
My g'ma taught me how to make home made noodles and that was exactly how you did it. I've shared the recipe with others and they always think noodles have to dry out. They don't unless you are trying to keep them for a while. Home made noodles make everything better!
I made this the other night. I used a large top sirloin I cubed up then added a fresh stalk of broccoli cut into florets. Tossed them in towards the end of the simmer and I can tell you, I should have doubled the recipe because everyone just tore it up!! It is amazing and easy to do.
Yummy. Looks like something my mother used to make. One note: I would hold off cooking the noodles until the beef mixture is completely ready. Additionally, I find that cooking them a little less than al dente insures they will not get at all mushy. Plus, definitely add some of that pasta water. It's full of flavor. Chefs call it "liquid gold" for a reason.
This reminds me of the real food my mom used to cook before she started working. When she was a stay at home mom dinnertime was such a treat then she went off to work during the day and meals became way more processed and pre-packaged. We even had "forage night" which meant you had to find your own dinner, like, maybe a bowl of cereal, frozen waffles or a ham sandwich. Thanks for the memories and love your open kitchen and those countertops.
Just love these easy 1 pan meals, left overs, no problem they make a great lunch at work the next day. When your reheating them everyone is like whats that it smells delicious.
When I do this, I 1 pot and cook the noodles in with the beef and broth. It will normally thicken the broth up on its own depending on the amount of broth. I do use a cornstarch and milk slurry if needed to thicken. Looks good.
This looks delicious. It's very much like what we served at our restaurant. We call that beef tips and noodles. A lot of the times, we used a kluski noodle. We did not use cornstarch. We would use Roux with 6 it was sort of brownd. We also added a little tiny bit of Worcester. Thank you for sharing this recipe. It is a reminder for a great recipe
Nix the butter, use beef tallow instead. Pre cook the noodles in the beef broth, drain saving the broth. The starch from the noodles will naturally thicken the sauce, corn starch isn’t needed.
Finally an easy beef dinner without having to use ground beef...thank you for this easy recipe! I'll be watching your channel for more easy one pan recipes...
This is nice, I'm sure its delicious. When I make mine, I cook the beef first and set aside while the onions saute in a bit of oil or ghee (butter burns and gives a nutty flavor I feel doesnt belong). I also have the onions a bit bigger so they brown and not blacken. Try this while adding some green bell peppers, give its a hint of earthy flavor. Mushrooms are good too as long as you saute all the water out of them first.
OK I just made this (My Version) and it was awesome. Sauted 1/2 Onion, added Garlic then Meat, all purpose Seasoning, Pepper and Montreal Steak Spice. I then browned 500G of lean Ground beef and cooked it for 2-3 minutes Drained the Meat and added Beef Broth. Worcestershire, Soya, touch of Marmite and A-1 sauce. Along with about 1/2 tsp of Sriracha Sauce and my noodles. After the noodles were done, I removed them and evaporated the sauce a bit. I then added the corn starch slurry and thickened it. Returned the noodles and meat to the pot and served. So simple but awesome. I urge everyone to make this and do like I did, make it your own! BTW I used Ground Beef and Rotini Noodles and I’m sticking to those, in the future.
That's great, love your recipe for this reason. Because it can help save money and still be very tasty..I like to cook.. My Son is a Chef and He enjoys going back to basics to invent idea's, please know His job is cooking 5-star for the Snob's, but I've seen Him eat a can of beans cold over the sink..lol.
Thank you for the very clear directions. Perhaps add in a little cooking theory where applicable, such as bringing things to a boil before turning down to a simmer. Anyway, seems like a nice basic recipe. Heck, I can smell it from here -- YUM!
This sounds lovely. Since I'm cooking for diabetics, I'll try steamed cauliflower instead of egg noodles & arrow root powder instead of cornstarch. I'll let you know the verdict.
tip: when adding bay leaves to a dish, break them in half first, you'll get more flavor out of them if liquid is actually allowed to penetrate inside the leaves.
This recipe could benefit greatly from a half cup of red wine (cabernet) . Add it after the meat has browned, let the alcohol cook off, then add the beef stock. I would also use a non stick skillet to encourage more browning and creating a nice fond on the bottom of the pan from browning the meat and onions. This can then be deglazed with the red wine. You'll get a lot more flavor that way.
Ben making for decades, but i use my homemade noodles, and in crock pot. Great recipe. Peeps should absolutely try your version. A lot of people can't make homemade noodles.
Canned venison elk and or bear is perfect with this I have done all the above. Oh it doesn't need to be canned obviously. But in off season it works out great!
I substitute the beef with venison marinate in strong beef broth. And follow your directions. Thank you! It gets old eating deer deer all the time.Hahaha
Stuff like this is always good. I was mentally screaming though when you only used half the onion. I’d use two whole ones that size. Mind you, I am a bachelor who is on record saying that I could probably use a 50# bag of onions before they went bad. I love onions.
Take onion, core it top and bottom. Slice in half length wise like an apple. Layers are tight at top, loose at bottom. Keep tight side away from you. Cut 90% through..cut cut cut. Now you have layers of fingers. Rotate onion and chop chop chop you have tight little dices. Super easy and nice little pile of diced onions....which I would have added after the beef started browning
This looks really really good. I love egg noodles and if I can find a reasonably priced roast I'm going to try this or else it's ground beef or me. I wonder if a tsp of tomato paste wouldn't add an extra element to the sauce? If you roll the meat in flour before you fry it, would that thicken the sauce automatically?
Yes, I would dust the meat in flour firstly. It thikens the sauce without cornstarch, and it helps to brown the meat, (but that would just be me, I'm sure it works perfectly well with the cornstarh slurry too).
The knife you are linking is "currently unavailable. We don't know when or if this item will be back in stock." But I'll do a search on the description!
Great minds think alike. I just posted the exact same ingredients along with Garlic Montreal Steak Spice and even Ginger! As well as a splash of Vinegar for Tang!
@EatingonaDime, Keep everything the same except replace the beef with chicken and the beef broth with chicken broth (or stock) and you have an excellent poultry dinner.
I plan on making this today. One thing I would like to say is this...PLEASE sharpen or have that knife sharpened. You were pressing WAY too hard on that onion. Dull knives are the biggest threat in the kitchen (short of a gas leak). Maybe someone else mentioned it but, as I'm watching this today, I want to plead with you to do that and be careful.
This looks really good. I suppose I am more likely to do the Beef Sauce seoparatele cos I live alone and this would be a eat one portion and freeze the rest in portions but I have possibly a silly question. What does Bay leaf add to the flavour? I have followed recipes and added bayleaves but I have never been sure what they add, unlike most other herbs. The other - silly thing I noticed was that American (USA type) cooks often say "One Fourth of a Cup of...." rather than a quarter of a cup but I am sure I heard you say quarter just now and I was taken - wondering if I had heard correctley. Just a sillyness on my part.
