Beef and Noodles
- 1/2 pound beef bones
- 1/3 pound carrots, roughly chopped
- 1/3 pound celery, roughly chopped
- 1/3 pound yellow onion, roughly chopped
- 1 ounce instant au jus powder, or 5 crushed beef bouillon cubes
- 1/2 teaspoon granulated garlic
- 2 pounds beef roast, inside round or top round
- 1/2 gallon beef stock
- 3 1/2 cups flour, divided
- 1 teaspoon salt
- 2 eggs
- 4 egg yolks
- 2 teaspoons oil
- Salt and freshly ground black pepper
- Easy of preparation: intermediate
Preheat the oven to 350 degrees F.
Mix the au jus powder or bouillon cubes with the garlic and 1 teaspoon of water to make a heavy paste. Coat the beef roast thoroughly. Cover the roast with foil and cook along with the bones for 1 hour. Remove the foil and cook 30 minutes longer. Allow it to rest for 15 minutes.
Cut the beef into 3/4-inch cubes. Add to the liquid and simmer for 30 minutes.
For the noodles: In a large mixing bowl, stir together 3 cups of flour and the salt.
In another bowl, combine 2/3 cup water, eggs, yolks, and oil. Mix, and then add to the dry ingredients.
Knead the dough until it is smooth and elastic, 8 to 10 minutes. Add the remaining 1/2 cup flour, as needed. Cover with a towel and let rest for 10 minutes. Divide the dough in half on a lightly floured surface. Roll each half into a 12 by 12-inch square, about 1/16-inch thick. Cut into strips 2 to 3 inches long. Toss the noodles with the remaining flour on the surface to separate.
Add the noodles to the beef broth and simmer for 30 minutes. Season with salt and pepper, to taste.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Barbara Kehrer, Indy's Historic Steer-In, Indianapolis, IN