Beef and Noodles

Summary

• Source: Birk Family
• Genre: Soup/Stew
• Prep Time: 10 minutes
• Active Cooking Time: 30 minutes
• Inactive Cooking Time: ~1 day
• Total Time: 3-4 hours
• Servings: 8+

Ingredients

• 2-3 pounds beef roast (round steak seems to work well)
• 5-6 beef boullion cubes
• 1/2 packet onion soup mix
• 2-3 cloves fresh garlic, diced
• 2-3 tbsp Worcestershire sauce
• Black pepper to taste
• 3-4 tbsp seasoning mix (e.g., Morton's Natures Season)
• 1 package frozen, uncooked egg noodles (e.g., Reames brand)

Directions:

1. The day before eating, preheat oven to 350°F.
2. Place meat in a lightly-oiled 5+ quart dutch oven. Add boullion cubes, onion soup mix, garlic, Worcestershire sauce, and black pepper to dutch oven. Sprinkle seasoning mix on beef to lightly coat. Add water to the dutch oven until the meat is nearly covered by water.
3. Cover the dutch oven and place into the preheated oven. Bake for 2-3 hours (baking time depends on size of roast).
4. After meat is done baking, remove meat and put in refrigerator overnight. Pour broth through strainer into a sealable, refrigerator-safe dish (e.g., Tupperware). Put broth container in the refrigerator overnight.
5. The day of the meal, skim the fat off the top of the broth. Transfer the skimmed broth to a pot. Add egg noodesl to the broth and cook as directed on the package. While noodles are cooking, cube cooked beef and add to pot with noodles. If desired, add cornstarch to the pot to thicken the sauce. As soon as noodles are done cooking, transfer to plates and serve immediately.

Suggestions:

• Serve over mashed potatoes.