Recipe by grannyginger450
You will want to add this simple dinner to your recipe file. This recipe was simplified years ago because my German Grandmother couldn't afford special ingredients so she just used what she had. She was the "gravy queen" and her secret died with her. MY mom could capture the flavors but it wasn't the same. So over the years we modernized and updated the ingredients and now that my kids are making it, we had to finally write a recipe to follow because gravy making is becoming a lost art. The noodles are a great change from mashed potatoes or buttered noodles. I used to make a salad,vegetable and rolls but they go untouched. Everyone is too busy chowing down on the meat gravy and noodles. It's a heavy dish so be careful not to over eat! enjoy
Top Review by ~Robyn~
The meat and gravy was fantastic, the noodles were really stringy with the cheese, my niece LOVED the noodles with the gravy, she isn't a real meat eater, my husband loved the meat and gravy even better the next day. I will make this again.
- 3 -4 lbs chuck roast
- 1 chopped onion
- 3 tablespoons ketchup
- salt and pepper
- 4 -5 cups water
then we added
- 2 (10 3/4 ounce) cans condensed golden mushroom soup (Campbell's)
- 1 (2 ounce) package dry onion soup mix
Swiss cheese noodles
- 1 -1 1⁄2 lb rotini noodles (must be the tight spiral type)
- 3⁄4-1 lb grated swiss cheese
- 1 (16 ounce) container sour cream
- 1⁄2 cup butter or 1⁄2 cup margarine
Directions See How It's Made
- Pot roast: Heat large pot (med-high temp) for about 4 minutes so when you add meat it sizzles. Use cooking spray so meat doesn't stick. Brown well on all sides (dark brown). Make sure the pot stays hot so the juices don't escape.
- Brown onions add ketchup salt and pepper. Cover meat with water bring to a boil (original recipe) then add the 2 cans of golden onion soup and packet of onion soup mix. Cover and simmer for about 3 hours( or until a fork slides out of meat easily).
- No thickening of the gravy is required unless you added too much water.
- Don't over cook noodles (al dente) deduct about 2 minutes to the cooking time.
- Grate Swiss (I've used the pre-grated cheese in the packages--works well).
- Drain noodles, melt butter in bottom of the pot, add noodles (make sure the temp is on low). Stir in Swiss (be gentle). When mixed well add sour cream. I don't usually deviate from the recipe but occasionally I add 1/4 cup of mozzarella with the Swiss.