Beef’n Noodles

As the cooler weather starts our family starts wanting harder meals.  One of the family favorites is my mom’s Beef’n Noodles.


  • 1 1/2 Beef Roast
  • 4 C. Beef Broth (4 t. or cubes Beef Bouillon and 3 C water)
  • 1/2 C fresh Onions or to taste
  • Salt and Pepper to taste.
  • 1/4 Cornstarch (stirred into 1 C cool water)
  • 12 oz Whole Grain Wheat Fettuccine found at


  1. Add oil to a large dutch oven over medium heat.
  2. Sprinkle the flour over the meat and toss to evenly coat cubes with flour.
  3. Brown half of the coated meat in hot oil. Remove from pan. Brown the remaining meat and remove. Set aside.
  4. In the same pan, brown the onion, adding oil, if necessary. Drain off any excess fat. Return all meat to the pot.
  5. Stir in the broth (add more bouillon and water to cover), salt and pepper. Bring to a boil; reduce heat. Simmer, covered, for 1-1/2 to 2 hours or until meat is tender.
  6. When meat is tender, remove with a slotted spoon and set aside to cool briefly.
  7. Shred beef and set aside.
  8. Stir noodles into broth. Bring to a boil; you want these slightly underdone, they will continue cooking.
  9. Stir in Cornstarch mixture to thicken gravy
  10. Add beef to pot with noodles and bring beef back up to temperature.

Serve over Mashed Potatoes and have fresh Dinner Rolls ready.

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