I grew up on this kind of food in the late 40's and into the 70's. My mom would brown a chuck roast and cook it until it fell apart. She'd be making her own homemade noodles with a pile of flour, and egg, half an egg shell of milk, a pinch of salt. After kneading and rolling them out she'd cut them into strips and drop them into the boiling beef broth. The noodles made their own thickening. This brings back memories for sure.
We used to have the same thing. My grandma and mom used to make this same thing a few times a year and it was like Christmas when we had “noodles”. We all loved it.
My g'ma taught me how to make home made noodles and that was exactly how you did it. I've shared the recipe with others and they always think noodles have to dry out. They don't unless you are trying to keep them for a while. Home made noodles make everything better!
I made this the other night. I used a large top sirloin I cubed up then added a fresh stalk of broccoli cut into florets. Tossed them in towards the end of the simmer and I can tell you, I should have doubled the recipe because everyone just tore it up!! It is amazing and easy to do.
This looks delicious. It's very much like what we served at our restaurant. We call that beef tips and noodles. A lot of the times, we used a kluski noodle. We did not use cornstarch. We would use Roux with 6 it was sort of brownd. We also added a little tiny bit of Worcester. Thank you for sharing this recipe. It is a reminder for a great recipe
Yummy. Looks like something my mother used to make. One note: I would hold off cooking the noodles until the beef mixture is completely ready. Additionally, I find that cooking them a little less than al dente insures they will not get at all mushy. Plus, definitely add some of that pasta water. It's full of flavor. Chefs call it "liquid gold" for a reason.
Finally an easy beef dinner without having to use ground beef...thank you for this easy recipe! I'll be watching your channel for more easy one pan recipes...
Just love these easy 1 pan meals, left overs, no problem they make a great lunch at work the next day. When your reheating them everyone is like whats that it smells delicious.
When I do this, I 1 pot and cook the noodles in with the beef and broth. It will normally thicken the broth up on its own depending on the amount of broth. I do use a cornstarch and milk slurry if needed to thicken. Looks good.
This reminds me of the real food my mom used to cook before she started working. When she was a stay at home mom dinnertime was such a treat then she went off to work during the day and meals became way more processed and pre-packaged. We even had "forage night" which meant you had to find your own dinner, like, maybe a bowl of cereal, frozen waffles or a ham sandwich. Thanks for the memories and love your open kitchen and those countertops.
Thank you for the very clear directions. Perhaps add in a little cooking theory where applicable, such as bringing things to a boil before turning down to a simmer. Anyway, seems like a nice basic recipe. Heck, I can smell it from here -- YUM!
That's great, love your recipe for this reason. Because it can help save money and still be very tasty..I like to cook.. My Son is a Chef and He enjoys going back to basics to invent idea's, please know His job is cooking 5-star for the Snob's, but I've seen Him eat a can of beans cold over the sink..lol.
Ben making for decades, but i use my homemade noodles, and in crock pot. Great recipe. Peeps should absolutely try your version. A lot of people can't make homemade noodles.
This is nice, I'm sure its delicious. When I make mine, I cook the beef first and set aside while the onions saute in a bit of oil or ghee (butter burns and gives a nutty flavor I feel doesnt belong). I also have the onions a bit bigger so they brown and not blacken. Try this while adding some green bell peppers, give its a hint of earthy flavor. Mushrooms are good too as long as you saute all the water out of them first.
This sounds lovely. Since I'm cooking for diabetics, I'll try steamed cauliflower instead of egg noodles & arrow root powder instead of cornstarch. I'll let you know the verdict.
Canned venison elk and or bear is perfect with this I have done all the above. Oh it doesn't need to be canned obviously. But in off season it works out great!
I substitute the beef with venison marinate in strong beef broth. And follow your directions. Thank you! It gets old eating deer deer all the time.Hahaha
This recipe could benefit greatly from a half cup of red wine (cabernet) . Add it after the meat has browned, let the alcohol cook off, then add the beef stock. I would also use a non stick skillet to encourage more browning and creating a nice fond on the bottom of the pan from browning the meat and onions. This can then be deglazed with the red wine. You'll get a lot more flavor that way.
This looks really really good. I love egg noodles and if I can find a reasonably priced roast I'm going to try this or else it's ground beef or me. I wonder if a tsp of tomato paste wouldn't add an extra element to the sauce? If you roll the meat in flour before you fry it, would that thicken the sauce automatically?
Yes, I would dust the meat in flour firstly. It thikens the sauce without cornstarch, and it helps to brown the meat, (but that would just be me, I'm sure it works perfectly well with the cornstarh slurry too).
a couple comments 1) sear/browning the meat for me takes priority over sautéing onions. i think I would do the meat first (high heat; takes more time), then add onions to saute (hard to overcook onions) 2) get pan hot (med-high), then add butter or avocado oil (preference). for butter, tilt pan so butter stays in one spot to avoid burning the butter. 2) get moisture the beef releases out ASAP. paper towel so pan stays hot to sear and brown the meat Imma make it for the family sometime! thx
A garnish of parsley would add some freshness and a bit of color to the dish. What I like about this is its so quick and easy to prepare. I would personally use a whole medium sized onion but that's my preference.
OK I just made this (My Version) and it was awesome. Sauted 1/2 Onion, added Garlic then Meat, all purpose Seasoning, Pepper and Montreal Steak Spice. I then browned 500G of lean Ground beef and cooked it for 2-3 minutes Drained the Meat and added Beef Broth. Worcestershire, Soya, touch of Marmite and A-1 sauce. Along with about 1/2 tsp of Sriracha Sauce and my noodles. After the noodles were done, I removed them and evaporated the sauce a bit. I then added the corn starch slurry and thickened it. Returned the noodles and meat to the pot and served. So simple but awesome. I urge everyone to make this and do like I did, make it your own! BTW I used Ground Beef and Rotini Noodles and I’m sticking to those, in the future.
Nix the butter, use beef tallow instead. Pre cook the noodles in the beef broth, drain saving the broth. The starch from the noodles will naturally thicken the sauce, corn starch isn’t needed.
Stuff like this is always good. I was mentally screaming though when you only used half the onion. I’d use two whole ones that size. Mind you, I am a bachelor who is on record saying that I could probably use a 50# bag of onions before they went bad. I love onions.
This looks really good. I suppose I am more likely to do the Beef Sauce seoparatele cos I live alone and this would be a eat one portion and freeze the rest in portions but I have possibly a silly question. What does Bay leaf add to the flavour? I have followed recipes and added bayleaves but I have never been sure what they add, unlike most other herbs. The other - silly thing I noticed was that American (USA type) cooks often say "One Fourth of a Cup of...." rather than a quarter of a cup but I am sure I heard you say quarter just now and I was taken - wondering if I had heard correctley. Just a sillyness on my part.
The knife you are linking is "currently unavailable. We don't know when or if this item will be back in stock." But I'll do a search on the description!
Take onion, core it top and bottom. Slice in half length wise like an apple. Layers are tight at top, loose at bottom. Keep tight side away from you. Cut 90% through..cut cut cut. Now you have layers of fingers. Rotate onion and chop chop chop you have tight little dices. Super easy and nice little pile of diced onions....which I would have added after the beef started browning
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Thanks for watching! Comment RECIPE and I will send you this link.
Recipie
Recipe
Recipe
RECIPE
@@medavis4563 www.eatingonadime.com/beef-and-noodles-recipe/
I grew up on this kind of food in the late 40's and into the 70's. My mom would brown a chuck roast and cook it until it fell apart. She'd be making her own homemade noodles with a pile of flour, and egg, half an egg shell of milk, a pinch of salt. After kneading and rolling them out she'd cut them into strips and drop them into the boiling beef broth. The noodles made their own thickening. This brings back memories for sure.
We used to have the same thing. My grandma and mom used to make this same thing a few times a year and it was like Christmas when we had “noodles”. We all loved it.
My g'ma taught me how to make home made noodles and that was exactly how you did it. I've shared the recipe with others and they always think noodles have to dry out. They don't unless you are trying to keep them for a while. Home made noodles make everything better!
My Mom made them that way too If she had the time!@grannygoes7882
Any recipes with Egg Noodles, Beef, and Sauce is a winner.
I made this the other night. I used a large top sirloin I cubed up then added a fresh stalk of broccoli cut into florets. Tossed them in towards the end of the simmer and I can tell you, I should have doubled the recipe because everyone just tore it up!! It is amazing and easy to do.
I'm so glad you loved it!
This looks delicious. It's very much like what we served at our restaurant. We call that beef tips and noodles. A lot of the times, we used a kluski noodle. We did not use cornstarch. We would use Roux with 6 it was sort of brownd. We also added a little tiny bit of Worcester. Thank you for sharing this recipe. It is a reminder for a great recipe
Yummy. Looks like something my mother used to make. One note: I would hold off cooking the noodles until the beef mixture is completely ready. Additionally, I find that cooking them a little less than al dente insures they will not get at all mushy. Plus, definitely add some of that pasta water. It's full of flavor. Chefs call it "liquid gold" for a reason.
Finally an easy beef dinner without having to use ground beef...thank you for this easy recipe! I'll be watching your channel for more easy one pan recipes...
Just love these easy 1 pan meals, left overs, no problem they make a great lunch at work the next day. When your reheating them everyone is like whats that it smells delicious.
Excellent job. Something to consider, place a damp cloth or paper towel under your cutting board so it doesn't slide on you. Keep up the great work.
When I do this, I 1 pot and cook the noodles in with the beef and broth. It will normally thicken the broth up on its own depending on the amount of broth. I do use a cornstarch and milk slurry if needed to thicken. Looks good.
This reminds me of the real food my mom used to cook before she started working. When she was a stay at home mom dinnertime was such a treat then she went off to work during the day and meals became way more processed and pre-packaged. We even had "forage night" which meant you had to find your own dinner, like, maybe a bowl of cereal, frozen waffles or a ham sandwich. Thanks for the memories and love your open kitchen and those countertops.
Gee youre real sympathetic to your mom
@@olivegreenpants7153 Yeah, I was five and sympathy was taught the next year.
@@josephsfields She made you STRONG - appreciate it !!
Maybe use forage night to cook your hard working mother this meal?
Thank you, your teaching a lot of people how to cook ❤
Ty for adding your recipe, instead of making me going to some website or blog! My appreciated
This is the sort of recipe that you could add this or that to it, to vary it up, once in a while.
Thanks for the video. Can't wait to make it myself !!!!!!
Thank you for the very clear directions. Perhaps add in a little cooking theory where applicable, such as bringing things to a boil before turning down to a simmer. Anyway, seems like a nice basic recipe. Heck, I can smell it from here -- YUM!
This looks delish! I'm going to put this on next weeks menu but, we love mushrooms in all beef dishes so I will some of those.
Thanks for sharing! 😊
That's great, love your recipe for this reason. Because it can help save money and still be very tasty..I like to cook.. My Son is a Chef and He enjoys going back to basics to invent idea's, please know His job is cooking 5-star for the Snob's, but I've seen Him eat a can of beans cold over the sink..lol.
I’m going to make this tonight for my wife and I. I am thinking of adding some broccoli or better yet broccolini maybe. 🤔 thanks for sharing.
Fantastic recipe, tried it yesterday and loved it.
If you leave the root end intact you may find it easier to dice the onion.
Definitely
Yes!
Ben making for decades, but i use my homemade noodles, and in crock pot. Great recipe. Peeps should absolutely try your version. A lot of people can't make homemade noodles.
love your no nonsense approach... easy to follow ... thank you
This is nice, I'm sure its delicious. When I make mine, I cook the beef first and set aside while the onions saute in a bit of oil or ghee (butter burns and gives a nutty flavor I feel doesnt belong). I also have the onions a bit bigger so they brown and not blacken. Try this while adding some green bell peppers, give its a hint of earthy flavor. Mushrooms are good too as long as you saute all the water out of them first.
This sounds lovely.
Since I'm cooking for diabetics, I'll try steamed cauliflower instead of egg noodles & arrow root powder instead of cornstarch.
I'll let you know the verdict.
I always throw a handful of frozen peas into mine. Feels more like a complete meal that way. Looks really delicious!
add chopped tomatoes, mushrooms, and condensed milk.
Looks yummy! Your kitchen is so clean.
Add some mushrooms, a little tomato paste and sour cream at the end and you have a lovely beef stroganoff like meal. I'll try this.
Yum!
My beef and noodles never tasted this good. Thank you for this video. My family loved it.
OMG that looks great. I’ll be trying this soon
That really looks good and easy. A rare combination. I have it try soon!
And you have very pretty hands!!
Looks yummy I would add some fresh sliced mushrooms fried in butter at the end.
Looks delicious. I bet a bit of Worcestershire would go swimmingly 😊
New to your channel. This looks yummy. Gonna try it.
Watching from Mackinac Island Michigan
Takes me back years to my childhood and Moms cooking,yum!
Thanks for sharing .Looks lovly I will try.❤🇨🇮🙂😄
Wow, Look Soooo Good !😂 , I must try this for Sunday dinner 😂😂😂 Thankyou for your recipe, 😊 ❤❤❤
LOOKS GOOD, I'M GONNA TRY IT. THANKS!!!!!!!!!!!!!
great presentation. what is the brand or name of the large pan please..love it
Thanks so much for this. I appreciate it
Looks really tasty. I'll be printing and trying this one soon. Thanks.
Looks lovly .Have to try .Thanks for sharing .❤🙂👍🇮🇪
Thank you!
It really does look good. I will try it ith ground beef.
Looks good. If you like experimenting, try it with some red wine and mushrooms. I like a nice Riesling myself.
Looks great
Looks good, please send the recipe 😊
Simple is good.
No preservatives.
Mabie the noodles but at least your trying.
Also kid friendly 😉
Thank you...👏👏BRAVO....👍👍🙏
Looks good 😋😋😋
Canned venison elk and or bear is perfect with this I have done all the above. Oh it doesn't need to be canned obviously. But in off season it works out great!
Being in Louisiana, we’ll use gator, cooter, possum, or nutria. Always fresh - nothing canned because it’s always hunting season. Even if it ain’t.
Perfect weeknight dinner? PERFECT anytime dinner .YUM. 😊.
Excellent channel!!! ❤
I’ll bet mushrooms would be good too.
It’s almost a stroganoff
Yep, a little white wine and sour cream and your there.
Ma'am that looks so yummy
Now im starving hehe
Thank you for the video now i will have to make it.
Loved the video! Looks great. I can't wait to try it! Thanks.
Thanks for sharing.Great stuff.
First timer here………Happy to drop by…
I Love your channel. ❤
Looks good. I will be trying it.
This looks great, lots of flavor here. Any suggestions on how to prepare this without so much meat…Without loosing the flavor?
You can cut the meat down and you’ll still have flavor since you’re still cooking it in the pan
Cut your Meat in Half. Add some Soya Sauce, Worcestershire, Marmite, Garlic and Vinegar for Tang! Also could add some Tomato Paste.
I substitute the beef with venison marinate in strong beef broth. And follow your directions. Thank you! It gets old eating deer deer all the time.Hahaha
This looks absolutely tasty!!!😮 💯
I just started watching and I am already drooling 😂😂😂
Have you tried to use the pasta water to thicken the sauce and if so how did it work versus corn starch?
This looks amazing.
Looks delicious! I have the same countertop and tiles in my kitchen with white cabinets :). New sub here!
You could add a little sour cream or Greek yogurt & to that or leftovers & have an instant Beef Stroganoff, yum ! That looks delicious!❤️👍
This recipe could benefit greatly from a half cup of red wine (cabernet) . Add it after the meat has browned, let the alcohol cook off, then add the beef stock. I would also use a non stick skillet to encourage more browning and creating a nice fond on the bottom of the pan from browning the meat and onions. This can then be deglazed with the red wine. You'll get a lot more flavor that way.
Thanks. It looks great. I'll try it.
Looks good
This looks really really good. I love egg noodles and if I can find a reasonably priced roast I'm going to try this or else it's ground beef or me. I wonder if a tsp of tomato paste wouldn't add an extra element to the sauce? If you roll the meat in flour before you fry it, would that thicken the sauce automatically?
Yes, I would dust the meat in flour firstly. It thikens the sauce without cornstarch, and it helps to brown the meat, (but that would just be me, I'm sure it works perfectly well with the cornstarh slurry too).
You just gave me an idea about steaming broccoli 🥦 in the microwave. The beef noodles look tasty too.
Too easy.
Thanks for posting.
You are making me hungry
Eggs with that would just add to the flavor 😊
a couple comments
1) sear/browning the meat for me takes priority over sautéing onions. i think I would do the meat first (high heat; takes more time), then add onions to saute (hard to overcook onions)
2) get pan hot (med-high), then add butter or avocado oil (preference). for butter, tilt pan so butter stays in one spot to avoid burning the butter.
2) get moisture the beef releases out ASAP. paper towel so pan stays hot to sear and brown the meat
Imma make it for the family sometime! thx
Can I use crock pot just fry beef & onion beef broth?
A garnish of parsley would add some freshness and a bit of color to the dish. What I like about this is its so quick and easy to prepare. I would personally use a whole medium sized onion but that's my preference.
Yummy!
OK I just made this (My Version) and it was awesome.
Sauted 1/2 Onion, added Garlic then Meat, all purpose Seasoning, Pepper and Montreal Steak Spice.
I then browned 500G of lean Ground beef and cooked it for 2-3 minutes
Drained the Meat and added Beef Broth. Worcestershire, Soya, touch of Marmite and A-1 sauce. Along with about 1/2 tsp of Sriracha Sauce and my noodles.
After the noodles were done, I removed them and evaporated the sauce a bit. I then added the corn starch slurry and thickened it.
Returned the noodles and meat to the pot and served.
So simple but awesome. I urge everyone to make this and do like I did, make it your own!
BTW I used Ground Beef and Rotini Noodles and I’m sticking to those, in the future.
Sounds delicious 😋
Nix the butter, use beef tallow instead.
Pre cook the noodles in the beef broth, drain saving the broth. The starch from the noodles will naturally thicken the sauce, corn starch isn’t needed.
You should make your own cooking channel
Yes, pasta water, plus the noodles will absorb a lot of flavor.
Made it yesterday. Turned out wonderful Thanks.
Now this seems like a great recipe for a ton more onions and adding mushrooms during the cook!
Stuff like this is always good. I was mentally screaming though when you only used half the onion. I’d use two whole ones that size.
Mind you, I am a bachelor who is on record saying that I could probably use a 50# bag of onions before they went bad. I love onions.
This looks really good. I suppose I am more likely to do the Beef Sauce seoparatele cos I live alone and this would be a eat one portion and freeze the rest in portions but I have possibly a silly question.
What does Bay leaf add to the flavour? I have followed recipes and added bayleaves but I have never been sure what they add, unlike most other herbs.
The other - silly thing I noticed was that American (USA type) cooks often say "One Fourth of a Cup of...." rather than a quarter of a cup but I am sure I heard you say quarter just now and I was taken - wondering if I had heard correctley. Just a sillyness on my part.
This could easily freeze separate from the pasta or together with the pasta.
Do you find that your noodles stick together or do you hit them with some olive oil?
Yum yum.
Word of advice, get a lapel mike. Some fresh parsley at the end might be nice.
Can eye make it on the weekend?
I would use a half packet of brown gravy to thicken it up.
I would add some corn and peas ❤😂
Yummy 😋 😋
The knife you are linking is "currently unavailable. We don't know when or if this item will be back in stock." But I'll do a search on the description!
Looks good good
Pressure cook the beef with Worcestershire and beef stock. 20 minutes in an instapot. It will be tender and delicious!
Take onion, core it top and bottom. Slice in half length wise like an apple. Layers are tight at top, loose at bottom. Keep tight side away from you. Cut 90% through..cut cut cut. Now you have layers of fingers. Rotate onion and chop chop chop you have tight little dices. Super easy and nice little pile of diced onions....which I would have added after the beef started browning
I make homemade noodles that would be great in this, only thing is, I'd need about a gallon of juice 😂 but I can see it would work!
I live in Mexico, we don't have the thyme leaves here, we do have the ground kind, in the jar. can i use it and just use less???
Yes!
@@EatingonaDime thanks 👍
Looks amazing. We always put a little ketchup to finish the sauce! 😂
🗣️I love you😅😍💯🔥🔥🔥