Ingredients Jump to Instructions ↓

  1. 1 boneless beef chuck roast (3 to 4 pounds)

  2. 1/2 cup chopped onion

  3. 2 tablespoons vegetable oil

  4. 2-1/2 cups water, divided

  5. 1 cup all-purpose flour

  6. 1/2 teaspoon salt

  7. 1 egg

  8. 2 tablespoons milk

  9. 1 can (14 ounces) beef broth

  10. Pepper to taste

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home In a Dutch oven, brown roast and onion in oil. Add 1/2 cup of water. Cover and bake at 325° for 2-1/2 to 3 hours or until the meat is tender.

  2. Meanwhile, for noodles, combine flour and salt in a bowl; make a well in the center. Beat egg and milk; pour into well. Stir to form a stiff dough. Turn onto a well-floured surface; roll into a 15-in. x 12-in. rectangle. Cut into 1/8-in. strips. Cover and refrigerate until ready to cook.

  3. Remove roast and keep warm; add broth and remaining water to pan. Bring to a boil; add noodles. Cook for 8-10 minutes or until tender. Drain; season with pepper. Serve with the roast. Yield: 8 servings.

  4. Editor's Note: Uncooked noodles may be stored in the refrigerator for 2-3 days or frozen for up to 1 month.


Send feedback