Beef Roast & Noodles Recipe

Enjoy this recipe from Sunday Dinner at Grandma's.
Beef Roast & Noodles picture

Summary

Preparation Time10 MinCooking Time4 Hr 0 Min
Ready In4 Hr 10 MinDifficulty LevelMedium
Health IndexAverageServings6
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Beef chuck roast2 Pound, trimmed
 Canned beef broth31 1⁄2 Ounce (Three 10 1/2 Ounce Cans)
 Beef bouillon cubes3
 Water1 1⁄2 Cup (24 tbs)
 Eggs6 , beaten
 Salt1⁄8 Tablespoon
 All-purpose flour4 Cup (64 tbs), divided
 Butter2 Tablespoon, melted

Nutrition Facts

Serving size

Calories 695 Calories from Fat 240

% Daily Value*

Total Fat 27 g41.1%

Saturated Fat 7.8 g38.9%

Trans Fat 0 g

Cholesterol 356.7 mg

Sodium 1176.1 mg49%

Total Carbohydrates 64 g21.5%

Dietary Fiber 2.3 g9%

Sugars 0.6 g

Protein 59 g118%

Vitamin A 7.4% Vitamin C

Calcium 4.9% Iron 28%

*Based on a 2000 Calorie diet

Directions

Place roast in a large kettle; add broth, bouillon and water. Bring to a boil over high heat; reduce heat to low. Cover and simmer for 3 to 4 hours, until tender. One hour before roast is done, make noodles. In a large bowl, whisk together eggs and salt. Add 3 cups flour, 1/2 cup at a time, and stir to consistency of pie dough. Add remaining flour, if needed. Roll out dough on a floured surface, 1/8-inch thick. Let stand 30 minutes before slicing into noodles. Reserving cooking liquid, remove roast from kettle; put into a frying pan with melted butter and brown slowly, about 15 minutes. Add one cup of cooking liquid to frying pan; cover and simmer until noodles are done. Add noodles to cooking liquid in kettle, a few at a time. Stir and bring to a boil; reduce heat and simmer for 45 minutes. Serve roast with noodles.

This recipe has been excepted from Sunday Dinner at Grandma's. To purchase the book visit Sunday Dinner at Grandma's.
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