From the Farm, Beefy Noodles Recipe | Iowa, USA
(Author of this post asked to remain anonymous. Photos were not submitted by the author.)
“Every two weeks the Lion’s Club would meet in our home. My mother loved to prepare pot roast for them to eat. Since there could be anywhere from 20 to 30 members present at the meal, Mom always made sure that she prepared plenty of beef pot roast. The problem was that often meant a lot of leftovers. While I am still not fond of eating leftovers to this day, I never complained when Mom made beefy noodles to feed us for supper.“
“The Iowa plains were filled with beef farmers when I was a child. My father was a feed salesman. Occasionally, he would end up with a farmer who could not pay their bill. Then, he would take a cow or a half-beef in on trade. The locker plant was right across the street from their store. I still miss the days of knowing that my food was raised within just a few miles of where I lived. In fact, the peas and onion used in this recipe would have been raised in their garden.“
Beefy Noodles Recipe Ingredients
- 3 pounds beef roast
- 1 small white onion
- 2 tablespoons shortening
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 egg yolks
- 2 tablespoons whole-fat milk
- 14 ounces beef stock
- 1/2 cup peas
Preparation for Beefy Noodles Recipe
- Cut leftover beef roast into small pieces.
- Dice onion.
- Place shortening in pan. Melt over medium-high heat.
- Place onion in shortening and cook until translucent.
- In a medium-size bowl, combine flour and salt.
- Make well in the center of flour mixture.
- Add egg yolks and milk to well.
- Knead until well combined. The mixture will make a dough.
- Roll dough out into a 15 by 12-inch rectangle.
- Cut rectangle into ⅛ inch strips.
- Add broth to skillet where onion is cooking. Bring to a boil.
- Add noodles and beef to skillet. Cook approximately 10 minutes until tender and meat is heated through.
- Add peas and stir.
Mom’s Tip!
If you do not have any leftover beef roast, it is easier to make one at home. Simply put a six-to-eight-pound roast in a Dutch oven along with some water and cook at 350 degrees until tender. This will take about four hours. You can lay baby carrots, onion, and baby potatoes around your roast. Then, use the meat for this recipe. Additionally, reserve the stock and use it. This makes it easy to get two meals out of this recipe.
“This recipe takes me back home to central Iowa every time that I prepare it. I know that nothing would make my mother happier than knowing that your family enjoys it too.”
