Old World Sunday Beef Dinner
|Chuck roast/1 large stewing chicken||1 Large (With Bone)|
|Onions||2 Large, chopped|
|Peeled carrots||1⁄2 Cup (8 tbs)|
|Peeled potatoes||1⁄2 Cup (8 tbs)|
|Fresh parsley||1 Tablespoon (With Root)|
|Fine noodles||16 Ounce (Extra Fine)|
Combine the beef, onions, celery, salt, pepper and water to cover in a 12 to15 quart stockpot.
Bring to a boil.
Reduce heat and simmer until almost tender.
Add carrots, potatoes and parsley; simmer until meat and vegetables are tender.
Cook the noodles in boiling water for 5 minutes or until tender; drain.
Arrange the meat and vegetables on a platter.
Sprinkle with paprika.
Place the noodles in a soup tureen and pour the beef broth over the noodles.
Serve with homemade bread, pickled beets, tomato gravy and cucumbers in vinegar