Prep 0 mins
Cook 5 hrs
A wonderful fall and winter meal for the family.
- NOODLES: Make well in center of flour. Add egg yolks, egg, and salt. Mix with fingers. Add water 1T at a time. Mixing thoroughly after each addition. Add only enough water to form dough into ball. Turn dough onto well-floured board. Kneed until smooth and elastic, about 10 minute Cover with towel let rest 10 minute Divide dough into 4 equal pieces roll to desired thickness. Roll dough around rolling pin and slip out pin. Cut into desired width. Dry on towels and break to size. Cook in boiling liquid 12 to 15 min or until tender.
- BEEF: Flour, salt, and pepper chunks of (cheap) chuck roast brown in shortening. Put in dutch oven and add desired amount of water. Add soup bones (if desired). Cook until falls apart easily. Separate for fat and bone. Return to broth if broth isn’t beefy enough add 1 to 2 beef boullion cubes. Heat to boiling and add noodles.
This is the recipe that my family has used for as long as I can remember except we use 3 whole eggs in place of the 3 yolks and 1 egg and we do not let the noodles dry. We cut the noodles after we roll them and when the beef begins to boil we put the noodles in wet.Most of the time we use leftover roast beef and gravy or broth and we boil everything together for atleast 1 hour. Sometimes we add onion or potatoes. These can also be added as soon as the beef begins to boil.
It was cold, the power was out (again) and I needed a meal for a crowd that could be fixed on a propane burner without a lot of fuss and watching. This was perfect. Everbody loved it and ate every last bit. I cheated and used packaged whole wheat pasta. I added some bay leaves, salt and pepper to the cooking water. Excellent, MichelleDawn.