My Mother-in-Law's Beef and Noodles

Recipe

Ingredients

Beefy Broth

  • 3 pound beef chuck roast
  • 1 package dry onion soup mix
  • 1 teaspoon granulated garlic
  • 1 teaspoon (or less depending on your taste) black pepper
  • 10 cups water

Homemade Egg Noodles

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 eggs
  • 1/4-1/3 cup milk

Directions

Beefy Broth

  1. Cut the beef chuck roast into cubes and brown in a little vegetable oil.

  2. Add the soup mix, granulated garlic, black pepper, and water to the pot. Bring to a boil and reduce to a simmer. Cook until the meat shreds easily with a fork, usually 2-3 hours. Set aside until you are ready to cook the noodles.

Homemade Egg Noodles

  1. Mix all ingredients until you form a dough.

  2. Roll out the dough on the pastry cloth, making sure to cover the entire surface of the cloth. The dough will be approximately 1/4-inch thick.

  3. Cover with a towel and allow to dry for 3 hours.

  4. From here you can roll up the dough jelly roll style and slice into 1/4-inch thin long noodles. We prefer them wide and short. How you cut them is completely up to you.

  5. Spread the cut noodles out and allow to dry for another 2 hours.

  6. When you are ready to cook, bring the beefy broth up to a boil and add you noodles. Cook for 20-30 minutes until they are cooked through.

  7. When the noodles are cooked, I move it to a slow cooker with a warm setting until you are ready to eat.

  8. Serve over mashed potatoes.

Supplies

Beefy Broth

  • Stockpot
  • Slow cooker

Homemade Egg Noodles

  • Large mixing bowl
  • Rolling pin
  • Pastry cloth
  • Pizza cutter or knife

Recipe Notes

  • Choose a two-to-three-pound beef chuck roast, then cut into 1/2-inch bits.
  • You can also use an Instant Pot to cook the beef. Pressure cook for one hour with a natural release, then transfer to a larger soup pot or Dutch oven. An Instant Pot just won't finish the dish.
  • When making the noodles, your mixture of flour, salt, and eggs will be dry and crumbly
  • When you add the milk, start with a 1/4 cup, then add more milk one tablespoon at a time until the mixture starts to look like dough
  • Roll the dough out into a large rectangle that extends to the edges of the pastry cloth. You want it to be thin, less than a 1/4 inch thick. Sprinkle flour as needed to make sure the rolling pin doesn't stick.
  • Let the noodles dry for several hours. You want them dry, but not stiff.
Recipe By: Perry Carpenter