My husband has my daughter text me while they are at the store the last evening what he would need to make beef and noodles. I said, beef roast, oh and get some eggs! The gears got to turning on just how I was going to make the beef and noodles....slow cooker of course. Check out the recipe and let me know how you liked it. Feel free to use it and then tweak it to suit your taste.
Ingredients:
2-3 pound beef roast
2 tablespoons of
Onion Onion
2 teaspoons of
Garlic Pepper Seasoning
2 cups of water
Spray your slow cooker with cooking spray or add a liner for easier clean up. Place the beef roast in the slow cooker and sprinkle with Onion Onion and Garlic Pepper Seasoning. Add the water and cover with the lid. Let the roast cook on low for 8 hours until tender and falling apart.
When cooked, take the roast out of the slow cooker and allow it to cool some for shredding.
I chose to make my own noodles because that's how my mama and grandma always made them. You can certainly use the frozen noodles. See below for the noodle recipe.
Noodles Ingredients (adapted from the Betty Crocker Homemade Noodles recipe):
2 cups all purpose flour (I use unbleached)
4 eggs, beaten
1 teaspoon of salt
Add flour and salt in a mixing bowl and stir to combine. Make a well in the center of the flour mixture and add the beaten eggs. With a fork or your hands start adding flour from the outside of the mound until combined and the dough starts forming into a ball. You may need to add more flour if the dough is sticky.
Let the dough rest for 10 minutes then divide into 4 even pieces. Add flour to your surface (wax paper, pastry mat or cutting board). With a rolling pin, roll each piece into a rectangle roughly an 1/8th inch thick. Add a thin coating of flour to the topside of your rolled dough. Roll your dough into a tube shape on the long side. With a floured knife, cut 1/4 inch slices. Unroll your slices and cut in half if they are over long. Place into a bowl with flour and toss. Repeat this process with each of your dough pieces. You will have to add more flour to the bowl as you add more noodles. Let the noodles rest for 30 minutes.
Back to to the beef. Once your broth is significantly cooled. Pour into a stock pot and heat on medium while you are shredding the beef. You may need to add more water. I added 4 cups to mine.
When your broth has come to a rolling boil, start dropping your noodles in a few at a time stirring in between each addition. When you have added all of your noodles, slowly drop your beef into the broth and stir. If your noodles need thickening, add a couple of tablespoons of flour to your mixing bowl and a couple of tablespoons of water and stir. This is called a slurry. Slowly add your slurry to your noodles while stirring. Repeat if your noodles aren't thick to your liking.
Cook for 10-12 minutes or until your noodles are tender. Serve with mashed potatoes and a vegetable if you desire.
*We are on a sodium reduced diet, so I didn't add a lot of salt to this and actually used a salt substitute in place of salt in the noodles. Feel free to season it to your taste. You could even add more of the Garlic Pepper Seasoning to the finished product. It's your creation! Make it how YOU like it.
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Happy cooking!!
