Beef Roast & Noodles
|Beef chuck roast||2 Pound, trimmed|
|Canned beef broth||31 1⁄2 Ounce (Three 10 1/2 Ounce Cans)|
|Beef bouillon cubes||3|
|Water||1 1⁄2 Cup (24 tbs)|
|Eggs||6 , beaten|
|All-purpose flour||4 Cup (64 tbs), divided|
|Butter||2 Tablespoon, melted|
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.