This Amish beef and noodles is a very simple dish, with very few ingredients. It’s the technique that makes this comforting, satisfying, and heavenly.
- 2 1/2 pounds beef chuck, cut into 2-inch cubes
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper, plus more for the top
- 1 tablespoon vegetable oil
- 2 large yellow onions, sliced
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 rounded tablespoon beef bouillon paste
- 8 cups beef broth, divided
- 12 ounces large egg noodles
- sliced green onions for garnish (optional)
Directions
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Toss beef with salt and pepper until evenly coated.
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Heat vegetable oil on high heat in a Dutch oven. Brown the beef thoroughly on both sides, doing half at a time, and remove to a bowl. Turn off heat.
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Add butter to Dutch oven, along with onions and a pinch of salt. Turn heat to medium-high, and cook, stirring, until onions turn golden, about 5 minutes.
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Add flour, and cook, stirring, for 2 minutes more. Add garlic powder, beef base, and beef broth. Stir, and wait for broth to come to a boil. Add reserved beef back in.
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Stir, and cover, and reduce heat to low. Simmer until meat is very tender, about 2 hours.
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Use a strainer to remove beef to a bowl and reserve. Bring both to a boil on high heat, and add noodles. Cook, stirring, until the noodles are almost tender (about 30-60 seconds less than package directions. Stir in beef and reduce heat to low.
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Once noodles are tender and beef is heated through, taste and adjust seasoning. Serve immediately topped with more freshly ground black pepper and green onions.
Nutrition Facts (per serving)
| 514 | Calories |
| 17g | Fat |
| 21g | Carbs |
| 69g | Protein |
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