Recipe courtesy of Barbara Kehrer
Beef and Noodles
- Level: Intermediate
- Total: 6 hr 55 min
- Active: 1 hr 30 min
- Yield: 4 to 6 servings
Ingredients
Broth:
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
Noodles:
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
Directions
- Preheat the oven to 350 degrees F.
- 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.
- 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.
- 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.
- 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 the 3 cups of the flour and the salt.
- In another bowl, combine 2/3 cup water, the 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 2- to 3-inch-long strips. Toss the noodles with some flour to separate.
- Add the noodles to the beef broth and simmer for 30 minutes. Season with salt and pepper to taste.
