Directions: |
Directions:Coat beef chuck roast with flour.
Brown on both sides in 2 tbsp cooking oil.
Drain excess cooking oil once meat is browned
Cover roast with water - about 2 in. from top of pot. Add Bouillon cubes. Cook on med/low until roast is tender. Keep pot covered to conserve liquid. This will be your gravy. If the liquid cooks down too much during the process of cooking the meat, add enough water to keep the meat covered in liquid and bring back to a low boil while meat is cooking.
While meat is cooking, prepare the noodles.
Break eggs in large bowl. Beat thoroughly.
Add flour a little at a time until mixture forms a ball consistency and can be handled easily.
Roll out mixture on floured board with rolling pin
Roll to thickness of a pie crust, thinness is optional according to how thick you like your noodles. When it is rolled to desired thickness,
use a pizza cutter or a sharp knife to cut dough in strips. Again, width is personal choice, but approx width is 1/2" wide. Let noodles dry on board until meat is thoroughly cooked. Before putting the noodle strips into the meat broth, remove the roast from pan. Bring the broth to a boil. Add the can of beef gravy & when mixture comes to a boil, begin adding the noodle strips. If they are too long, cut strips in half before cooking them. When all the noodles are in the broth cooking, add the cooked roast, which works best if cut in chunks, not placed in pan whole. Cook noodles (and beef) until the noodles are tender, but not chewy. Cooking time will be approx 30 min., varying upon the amount of noodles in the pot. You may add salt & pepper to taste. (Optional)
Broth should be thickened with mixture of cornstarch/water mixed thoroughly once noodles are completely cooked. Add cornstarch mixture a little at at time until consistency of gravy. |
This recipe for Grandma Slabaugh's Home Made Noodles is from