Beef & Noodles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 lb. Chuck roast
garlic salt
salt & pepper
1 lg onion
1-2 pkg egg noodles (frozen or dry)
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Directions: |
Directions:I like to bake at 325º for a long time
Put the roast that has garlic salt and pepper sprinkled on to taste into a large baking pan (not glass I let the meat cook till pan gets very hot and glass will break when you add water, I lost my favorite glass baking dish this way)
Add 2 cups of water and the diced onion with the beef
Let bake till the water is gone and the beef juices are dry in the pan
add 4 cups of water and scrape all of that good beefiness off the sides of the pan also known as deglazing the fond from the pan. This is what makes my beef and noodles so good
Continue baking till beef can be pulled apart keep adding water as needed do not let it go dry again
When beef is done take out and shred or cut set aside
Put all juices from the baking dish (do not forget to deglaze pan again to get all the beef flavor, put into a pot on the stove, add 3-4 cups of water. Bring to a boil and add egg noodles cook till tender. add salt 1 tsp.
Add beef back in with noodles when the noodles are soft. The noodles will soke up the juices as they sit in the pan if you like it soupy you may need more broth or serve it quickly.
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Preparation
Time: |
Preparation
Time:3-4 hours depending on your roast. Can be make faster if you cut your roast into small pieces |
Personal
Notes: |
Personal
Notes: If your beef roast did not give you a lot of beef juice, you may need to add some beef stock to the water when cooking the noodles.
I have added a picture (this roast was very thick, so I cut it into pieces for baking) to show what it looks like when it is ready to deglaze be careful not to let it burn but it needs to go dry. You can usually smell when it is getting close This seems strange, but it is what I believe gives my B&N the taste that everyone loves.
You can also use Gluten free noodles.
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