My easy Amish beef and noodles recipe is a hearty one-pot meal that is effortlessly prepared with a handful of simple ingredients.
This rustic family dinner is high on comfort and low on fuss. Enjoy tender, thinly sliced chuck roast simmered in a creamy broth loaded with egg noodles, while your family raves.
Ingredients & Substitutions
- Cooking oil - Olive oil is great, but butter can also be used.
- Chuck roast - Chuck steak or roast is the best beef, but you can substitute any other beef stew meat or even sirloin steak.
- All-purpose flour
- Butter
- Beef broth - Beef stock also works well.
- Worcestershire sauce
- Garlic powder - You can also use minced garlic cloves if you saute them.
- Onion powder
How to make it
To make this easy beef and noodles recipe, begin by browning the sliced beef with oil in a large pot or Dutch oven set over medium high heat.
Reduce the heat to medium low, then melt butter in the pot and sprinkle in flour. Stir the mixture for two minutes to prevent the flour from burning.
Slowly add in the beef broth, while stirring to prevent lumps. Then add the Worcestershire sauce, garlic powder, onion powder, and black pepper.
Place the lid on your Dutch oven and simmer for two hours, or until the beef is tender. Add the egg noodles in the final ten minutes of cooking. Taste for salt and adjust.
To prevent curdling, temper the sour cream in a small bowl by ladling spoonfuls of hot broth into the sour cream and stirring to combine. Once the sour cream mixture is hot, you can add it to the soup. Serve immediately with crusty bread.
Storing & Reheating Leftovers
Leftover Amish beef and noodles should be stored in the refrigerator in an airtight container for up to one week. You can expect the liquid to be absorbed into the noodles and thicken as it is stored. Reheat leftovers in the microwave until warmed through. Or you can reheat a larger amount on the stovetop gently over low heat.
Amish Beef and Noodles
Equipment
Ingredients
- 2 tablespoons cooking oil
- 2 pounds chuck roast sliced into 1" strips
- 3 tablespoons flour
- 3 tablespoons butter
- 8 cups beef broth
- 2 teaspoons Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- salt to taste
Instructions
- Set a large pot or Dutch oven over medium-high heat on the stove top and add cooking oil and sliced beef. Saute the beef until well-browned, stirring occasionally.
- Reduce the heat to medium-low and melt butter in the pot, then sprinkle in flour. Stir the flour mixture for two minutes, while cooking, to prevent scorching.
- Slowly stir in the beef broth in batches, ensuring it fully blends into the flour to avoid lumps. Then add the Worcestershire sauce, garlic powder, onion powder, and black pepper.
- Place the lid on your pot and bring everything to a simmer, and cook for two hours, or until the beef is tender. Add the egg noodles in the final ten minutes of cooking and salt to taste.
- Add sour cream to a small bowl and temper it by mixing in spoonfuls of hot broth until the sour cream is warmed, then add it to the pot and serve immediately.
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