I have NO clue where this recipe fits into my childhood, but I remember eating it. Someone made it and I loved it. I don't know who or when... but I do remember the food.
Beef-n-noodles. Simple food. I had to figure it out.
This was my very first try and there are a few things I will do differently next time, but it was enough of the same that I knew I was on the right track!
Ingredients:
3# (or more) chuck roast
water, lots of it!
2 envelopes beefy onion soup mix
For the noodles:
2 c. flour (plus more for, well, you'll see why!)
2 eggs
pinch of salt
tad of melted butter (yes, tad is a measurement in my world - get over it! =] )
Place the roast in a crockpot on low. Add both envelopes soup mix and cover with water. Walk away. =]
After about 4 hours, you can begin your noodles. Just throw all the ingredients in a big bowl and mix it together - if it seems too thick, add just a bit of water. Once it's well mixed, flour a huge surface and begin to roll out your dough. You want it really, really flat. Continue to add flour to your rolling pin and the surface as needed.
I tried to cut mine two different ways, but I'm still not sure which way I prefer. I suppose, once I do it more, I'll have a preference.
One way was to use a super sharp knife and just cut thin strips while it's laid out on the surface. However, you don't want them that long, so you have to cut long ways and then cut the strips into smaller pieces.
Another way is to take your rolled out dough and roll it into a log, cut all the way down the length so you have two long pieces, and then cut into smaller pieces.
Once your dough is all cut, add more flour to keep them separated. You can see that mine is all jumbled together, I wouldn't do that next time. I would be sure to have enough space to lay them out in individual pieces. Like I said, you will need a lot of room! Now just let them hang out for a little while. They need to rest.
When the meat is done, about 6 hours, remove it from the crock pot and shred. Now, this is where I ran into some problems, but I will conquer this! I, originally, put the shredded meat back into the crockpot and then threw in two full batches of noodles. I think it was way too much for the space and the noodles ended up clumping together and turned into more of a dumpling instead of individual noodles. Next time, I will put all the broth, along with some added water, salt and pepper, into a larger dutch oven on the stove and cook the noodles that way. Then add the meat back in for the little bit to heat it back up. When you add the noodles, you want a good bit of flour on them still because you actually want them to soak up most of the broth. This dish isn't meant to be soup, but it is meant to be beef with noodles and some gravy! When added to the crockpot, the noodles had to cook for about an hour. I'm not sure what the time frame will be when I try it on the stove.
I look forward to trying this again to see if I can master this simple, comfort dish that is so fondly burned into my memory.
Beef-n-noodles. Simple food. I had to figure it out.
This was my very first try and there are a few things I will do differently next time, but it was enough of the same that I knew I was on the right track!
Ingredients:
3# (or more) chuck roast
water, lots of it!
2 envelopes beefy onion soup mix
For the noodles:
2 c. flour (plus more for, well, you'll see why!)
2 eggs
pinch of salt
tad of melted butter (yes, tad is a measurement in my world - get over it! =] )
Place the roast in a crockpot on low. Add both envelopes soup mix and cover with water. Walk away. =]
After about 4 hours, you can begin your noodles. Just throw all the ingredients in a big bowl and mix it together - if it seems too thick, add just a bit of water. Once it's well mixed, flour a huge surface and begin to roll out your dough. You want it really, really flat. Continue to add flour to your rolling pin and the surface as needed.
I tried to cut mine two different ways, but I'm still not sure which way I prefer. I suppose, once I do it more, I'll have a preference.
One way was to use a super sharp knife and just cut thin strips while it's laid out on the surface. However, you don't want them that long, so you have to cut long ways and then cut the strips into smaller pieces.
Another way is to take your rolled out dough and roll it into a log, cut all the way down the length so you have two long pieces, and then cut into smaller pieces.
Once your dough is all cut, add more flour to keep them separated. You can see that mine is all jumbled together, I wouldn't do that next time. I would be sure to have enough space to lay them out in individual pieces. Like I said, you will need a lot of room! Now just let them hang out for a little while. They need to rest.
When the meat is done, about 6 hours, remove it from the crock pot and shred. Now, this is where I ran into some problems, but I will conquer this! I, originally, put the shredded meat back into the crockpot and then threw in two full batches of noodles. I think it was way too much for the space and the noodles ended up clumping together and turned into more of a dumpling instead of individual noodles. Next time, I will put all the broth, along with some added water, salt and pepper, into a larger dutch oven on the stove and cook the noodles that way. Then add the meat back in for the little bit to heat it back up. When you add the noodles, you want a good bit of flour on them still because you actually want them to soak up most of the broth. This dish isn't meant to be soup, but it is meant to be beef with noodles and some gravy! When added to the crockpot, the noodles had to cook for about an hour. I'm not sure what the time frame will be when I try it on the stove.
I look forward to trying this again to see if I can master this simple, comfort dish that is so fondly burned into my memory.
No comments:
Post a Comment