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Recipe courtesy of Barbara Kehrer

Beef and Noodles

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  • Level: Intermediate
  • Total: 6 hr 55 min
  • Active: 1 hr 30 min
  • Yield: 4 to 6 servings
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8 ounces beef bones

1/3 pound carrots, coarsely chopped 

1/3 pound celery, coarsely chopped 

1/3 pound yellow onion, coarsely chopped 

1 ounce instant au jus powder or 5 beef bouillon cubes, crushed 

1/2 teaspoon granulated garlic 

2 pounds beef roast, inside round or top round 

8 cups beef stock 


3 1/2 cups all-purpose flour, plus for dusting

1 teaspoon salt 

2 eggs 

4 egg yolks 

2 teaspoons oil 

Salt and freshly ground black pepper


  1. Preheat the oven to 350 degrees F.
  2. For the broth: Place the beef bones in a large roasting pan and roast in the oven for 3 hours. Add the carrots, celery and onions, and roast 1 hour longer.
  3. Mix the au jus powder with the granulated garlic and 1 teaspoon 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 to rest for 15 minutes.
  4. Place the bones and roasted vegetables in a stockpot with the beef stock. Simmer for 1 hour. Strain the bones and vegetables and discard, and then return the liquid to the pot.
  5. Cut the beef into 3/4-inch cubes. Add to the liquid and simmer for 30 minutes.
  6. For the noodles: In a large mixing bowl, stir together the 3 cups of the flour and the salt.
  7. In another bowl, combine 2/3 cup water, the eggs, yolks and oil. Mix, and then add to the dry ingredients.
  8. 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 2- to 3-inch-long strips. Toss the noodles with some flour to separate.
  9. Add the noodles to the beef broth and simmer for 30 minutes. Season with salt and pepper to taste.