Home-Style Beef 'n Noodles with Mushrooms & Onions
INGREDIENTS:
INTRUCTIONS:
- 3 1/2 lbs. boneless beef chuck roast, cut into LARGE chunks bigger than bite-sized
- 1/2 tsp. coarse ground black pepper
- 3 Tbl. vegetable oil
- 2 cups beef broth
- 1 medium onion, halved and cut into 1/2" wedges and separated
- half of a 1 ounce envelope French Onion Soup Mix such as Lipton's
- 1/8 cup A1 Original Steak Sauce
- 1/2 Tbl. minced garlic ( 2 large cloves)
- 1/2 Tbl. horseradish
- 1/2 Tbl. spicy brown mustard
- 1/2 tsp. kosher salt
- 1 1/2 tsp. coarse ground black pepper
- 2 Tbl. butter, cut up
- 1 (8 oz.) container fresh sliced mushrooms
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 (24 oz.) bag Reames Home-Style Frozen Egg Noodles, cooked and drained
- 1 tsp. more kosher salt or to taste
INTRUCTIONS:
- Cut roast, trimming excess fat as you go, into LARGE bite-sized pieces because beef shrinks when it cooks. You want to end up with nice big chunks.
- In large metal roaster that you can use on the stove, lightly brown meat on all sides with 1/2 tsp. pepper over medium-high heat in a little oil. You may have to do this in a large frying pan. (Should take about 10 minutes.).
- When beef is lightly browned on the outside, add broth, onion, soup mix, A-1, garlic, horseradish, mustard, 1/2 tsp. kosher salt and 1 1/2 tsp. pepper. Dot with butter.
- Bring to a boil, cover with lid, turn down heat to Low and simmer for 1 1/2 hours.
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You can find complete recipes >> http://wildflourskitchen.com/2016/01/25/home-style-beef-n-noodles-mushrooms-onions/