Introduction

Amish Beef and Noodles is a dish that forgoes cheap pasteurization and comfort food in favor of flavor. You can’t get much more traditional than tender beef, egg noodles and a cool, rich, savory sauce. This is a wonderful, simple food from the earth with wholesome ingredients making it the perfect example of an Amish dish! To tell the truth let us explore this classic Dish, its Origins , preparation in detail.

Brief History

Ingredients

• 2–3 pounds beef chuck roast (or similar cut with good marbling for tenderness)
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth (homemade or store-bought)
• 2 cups water
• 2 tablespoons Worcestershire sauce (optional but adds depth of flavor)
• 1 teaspoon dried thyme
• Salt and pepper to taste

For the Noodles:

• 12 ounces egg noodles (store-bought or homemade)
• 1 tablespoon unsalted butter (optional, for added richness)

  

Tips By Me 

• Choose the Right Cut of Beef: These cuts work well because they will become tender over the time of cooking (hours rather than minutes)!
• Homemade Noodles: To taste a bit more authentic, hand roll the flour eggs and a little salt in to egg noodles. Thin them out and cut into daubes.
• Rich Broth: Accomplished with homemade beef broth, but store bought will do in a pinch.
• Vegetable Additions: Traditional recipes stick to the (quite simple) basics but so are more elaborate recipes,you canthrow in carrots, celery or mushrooms depending on your mood.
• Thickening the Sauce: To thicken your texture to one that’s a little thicker, just mix some cornstarch into equal parts water, stir it into the simmering pot; it’ll thicken up next time.

Let Make with me

I heard the grown-ups talking about traveling to Amish Country since I knew that meant they’d be bringing back all kinds of amazing pies and breads. I wish they had brought back is this and if you’re looking for a bowl of comforting satisfying goodness this should be the next thing you make and to get started we’ll cut up some beef chuck which comes from the shoulder and is perfect.

Because it has lots of connective tissue which makes it perfect for brazing and stewing and what we’ll do is cut this up into pieces ideally somewhere between 1 and 2 in in size all right you pick but no matter the exact size try to get him as uniform as you can and we definitely don’t have to trim the fat off but if I do get to a large solid piece of fat. I generally will remove it but. I would probably air on the side of not trimming enough versus trimming too much and once our beef is cut up we’ll go ahead and season it by sprinkling over a mixture of kosher salt and some freshly ground black pepper and we’ll give that a thorough tossing and a little bit of a massage on. The Cutting Board and by the way my rule of thumb for something like this is one teaspoon of kosher salt per pound of meat and while we’ll definitely taste and adjust later that’s going to get us very close to the perfect amount and then once that’s set we can head to the stove where we have a Dutch oven placed over high heat.

We drizzle a little bit of vegetable oil and what we need to do here is brown this meat very well which is why I’m going to do it in two batches so as not to crowd it and we want to make sure we don’t turn that meat until it has a very nice brown crust on it right whenever we’re doing simple recipes like this that only include a few ingredients it is absolutely critical that we use the proper techniques and getting a beautiful brown crust on these pieces of beef is one of those techniques and if everything’s gone according to plan.

We should have a beautiful fond on the bottom of our Dutch oven which as you probably know is all that caramelized goodness created when we brown meat so like I said I did that in two batches and once the second side of the second batch is done we’ll turn off the heat and we’ll set that beef aside and reserve it until needed and what we’ll do is toss in a chunk of butter and we’ll turn our heat back on to medium high and we will toss in a very generous amount of sliced onions along with another pinch of salt and we will cook this stirring for about 5 minutes or so or until the onions soften up and start to turn golden and once we feel like that’s happened we’ll toss in a couple tablespoons of flour and we will cook that stirring for a couple minutes and while this amount of flour is really not going to make for a thick sauce it will add a little bit of body to the broth and by the time we’re done as you’ll see we should have a perfect not too thick not too thin texture and that’s it once we’ve Cooked our flour for a few minutes.

We will stop and toss in some garlic powder as well as one generous spoon of beef bouillon paste and then we’ll finish up by pouring in the best beef broth or beef bone broth we can fin

d and we will give that a stir and then wait for it to come to a boil at which ply we transfer our beef in along with any accumulated juices and if you’re wondering when we’re going to put in all the other ingredients we’re not right this really is a ridiculously simple dish which as I’ll discuss later is kind of the secret but anyway once our beef is transferred in we will reduce our heat to low and cover this and then let it simmer gently for a couple hours or until the meat is very tender but not quite falling apart and of course the exact time will depend on how small you cut your beef but don’t go by time go by testing and once we’ve tested it and determined our beef is tender enough we’ll go ahead and use a slotted spoon or one of these spider web strainers and we’ll remove the beef to a bowl since our next step.

Boil EG noodles right in this broth and generally it’s not a great idea to boil beef that’s already perfectly cooked so let’s go ahead and turn our heat up to high and because our noodles are going to absorb a lot of this broth it’s probably not a bad idea to add a little more in so we’ll pour that in and wait for this to come up to a boil on high heat and once it does we will add our noodles and give this a stir and it probably wouldn’t be a bad idea to cover this as the noodles cook.

I don’t and I think if you keep stirring you’re going to be fine and depending on the brand this is going to take about 7 minutes to cook tender and it’s fine if you go the full time but when I think this is about 30 seconds away from Perfection what we’ll do is add our beef back in and give everything a stir and then reduce our heat to low and that’s it once we have everything stirred together and we’ve given that probably still warm beef a minute to heat through we are definitely going to want to give it a taste to not just double check our noodles or Tender but since we added some extra broth we might need to season it up again but I’m happy to report mine was perfect so I went ahead and served up and as far as garnishing goes my Amish culinary sources tell me a generous sprinkling of freshly ground black pepper is traditional but I was in kind of a reckless flamboyant mood so I also added a few freshly sliced green onions and that’s it may take on Amish beef and noodles was ready to enjoy.

So I went ahead and ladled some up making sure I was getting plenty of everything right that beautiful beef those beef broth infused noodles and of course plenty of that gorgeous broth itself and after repeating the whole garnishing routine I went ahead and dug in and that my friends really was heaven right you know me I love anything beef and pretty much have a noodle fetish so there was no way I wasn’t going to enjoy this and I don’t know about you but I always feel like it’s a good thing.

We need a fork and a spoon to fully enjoy a dish and I think this is definitely one of those dishes and by the way if you wanted a slightly thicker version that you could just eat with a fork all you really have to do is not add that extra broth but personally. I thought this had the perfect te

I always like to mention that kind of thing since you might enjoy yours a little bit differently but as comforting and satisfying and flavorful as this really was it’s also for me a very frustrating dish to make since as you might have noticed. I love throwing lots of things in the recipes but that is not this dish right this dish serves as an important reminder of

really how little we need to do to produce something incredibly delicious to eat and yes it was very difficult not to add Cayenne but of course if you feel like a few shakes go ahead. I mean you are after all the commit of this amazing Amish dish oh before I sign off there’s one thing. I have to mention apparently lots of my Amish friends like to serve this on mashed potatoes.