This Beef and Noodles Dish Will Make Your Taste Buds Explode!
Nothing says “Comfort Food” like home made beef and noodles. Served alone, or over mashed potatoes, this dish will bring a smile to your face and warm your soul.
Grandma’s Beef and Noodle Recipe
2-3 lb chuck roast
10 1/2 cups of beef broth
1 2.2oz package of beefy onion soup mix
1 can cream of mushroom soup
10 minced cloves of garlic
1 pound sliced cremini mushrooms
Either 1 24oz. Package of frozen home style eggs noodles, or make your own (recipe below)
Noodles
2 cups All Purpose flour
1/2 t salt
1/2 t baking powder
2 eggs
1. If making your own noodles, do it the night before (I made a double b batch for this episode):
2. Beat the eggs.
3. Add them to a 1 cup measuring cup and fill to the top with milk.
4. Mix the flour, salt, baking powder and egg-milk mixture in a large bowl. Mix until fully incorporated.
5. Place the noodle dough on a well floured working surface and with a rolling pin, roll out until about 1/8” thick. Cut into desired sized noodles then allow to dry for at least 2 hours, then place in the freezer on a baking sheet.
Also the night before:
6. In a large bowl, combine 1 1/2 cups beef broth, beefy onion soup mix, cream of mushroom soup, and garlic, then set aside.
7. Place the chuck roast in a large slow cooker. Add the soup mixture and cover. Cook for 8 hours (or overnight) on low.
The next morning:
8. Shred the beef with 2 forks, then add 8 cups of beef broth. Cover and continue to cook on low. An hour before dinner time:
9. Check consistency of the broth. If you desire a thicker broth, add a corn starch slurry and mix until desired consistency is achieved.
10. Taste the broth and add salt and pepper as necessary.
11. Add the noodles and mushrooms. Set the slow cooker to high and cook until the noodles are tender (about an hour).
12. We serve ours over mashed potatoes. ENJOY!
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