Yesterday I posted a recipe for Midwestern Chicken Noodles. Since I just wrote about my love of noodles and mashed potatoes, I’ll save you from having to read it all again. This recipe is very similar, except it uses beef instead of chicken. The method is a bit different, but the results are just as spectacular.
For once, I’m going to refrain from going on and on about how much I love a recipe. I’m not going to relate any stories from my childhood or from the rest of my life. Instead, I’m going straight to the recipe. Let’s have some fun!
2 lbs. beef (chick or round roast, or stew cubes)
1 cup onion (chopped)
2 garlic cloves (minced)
6 cups beef broth
2 bay leaves
Salt and pepper to taste
1 lb. frozen noodles
Baby peas (optional)
2 tablespoons Wondra flour
1/4 cup half and half
Place beef, chopped onion, garlic, bay leaves in large dutch oven. Add 1/4 teaspoon each salt and pepper. Cover with broth.
Over medium-high heat, bring to boil, then reduce heat to simmer for three hours.
Remove beef from pot and let cool a few minutes so you can work with it without burning yourself.
When cooled, shred beef and return to pot.
Add noodles to pot and continue to simmer.
Put flour and half and half in small jar with tight seal. Shake, shake, shake…. shake your flour… till smooth.
Add flour mixture to pot in thin stream while stirring.
Add baby peas to pot, if using.
Continue to simmer for another five minutes or until gravy thickens.
Serve immediately over mashed potatoes.
As I mentioned yesterday when I posted Midwestern Chicken and Noodles, most folks I know serve this meal with rolls or biscuits. Don’t ask me why; just try it! And, as always,
Play with your food!
Did you like this recipe? What recipes would you like to learn? Leave me a comment and tell me your thoughts! (And don’t forget to LIKE this post!) Share it using the tiles below.