Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, braised beef over egg noodles/pot roast. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Braised beef over egg noodles/pot roast is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Braised beef over egg noodles/pot roast is something which I’ve loved my whole life.
Once nicely browned remove and place on plate or foil you seasoned on. Mushrooms, onions and peppers are combined with the beef in the braising liquid, and everything is then served over cooked egg noodles to complete the meal. This braised beef over egg noodles is great with a glass of your favorite Merlot for a hearty meal that is pure comfort food! Mix all remaining ingredients except noodles; pour over roast.
To begin with this particular recipe, we have to prepare a few components. You can have braised beef over egg noodles/pot roast using 15 ingredients and 27 steps. Here is how you can achieve it.
The ingredients needed to make Braised beef over egg noodles/pot roast:
- Get 3-4 lb. Bnls. beef chuck roast
- Make ready 1 lb. Egg noodles
- Take 4 cups beef stock or broth if using broth watch the salt
- Get 1 knorr beef bouillon
- Prepare 2 med onoin
- Get 1 bunch spring/green onion
- Get 1 (8 oz.) Package Baby bella mushrooms or your preference
- Make ready 3 ribs of celery with leaves
- Prepare 3-4 garlic cloves depending on size and your taste
- Prepare Handful fresh parsley
- Make ready 2 tbsp. Fresh thyme
- Get 2-3 bay leaves depending on size
- Get Salt
- Take Pepper
- Get 3 tbsp. Peanut oil or bacon grease
I've never made homemade egg noodles. Can't wait to give them a try. I grew up with simple pot roast for Sunday dinner, and every. Bring a large pot of lightly salted water to a boil.
Instructions to make Braised beef over egg noodles/pot roast:
- Just because the label states bnls. Always run your fingers along the edges of your roast. On this cut in particular because more times then not the side of beef was broke off premises and shipped in to your local super market / butcher shop and they just break the cryo-vac and cut door wedges lol never taking the time to run there hand over the chuck or cut it straight to see if the processing house missed some bone and trust me they do those guys are cutting faster then you would ever believe.
- Season roast on both sides with salt and pepper massage in and let sit for about 15-20 mins to absorb some of the salt.
- Heat pan that has a lid too med./high heat. Once heated add your oil and swirl along the bottom of pan allowing 1-2 mins to heat oil.
- Place roast in pan and brown 4-5 mins per side if your smoking and start to smell burning odor take off heat and allow to cool a bit and reduce heat and put pan back on burner
- While your Browning your beef cut up your celery and onions. Once nicely browned remove and place on plate or foil you seasoned on.
- Now reduce heat to med/low and add your vegetables. If you keep the heat where it was those beautiful brown bits will become dark and bitter burnt tasting ruining your gravy.
- Stir untill soft and translucent about 5-7 mins
- While sauteing smash and mince garlic and thyme.
- Add in the last minute and stir to incorporate.
- Now add a cup of stock and beef bouillon and stir untill the bouillon dissolved completely.
- Add the rest of stock. And bay leaves.
- Bring to a hard boil.
- Once boiling add your roast. Should not be completely covered where braising not boiling the meat.
- Put the lid on and reduce heat to low.
- All appliances very. 6 clicks for me out of 25 clicks being the highest. So pretty low after 20 mins or so take listen to your pot watch not to burn your ear should hear a nice slow simmer.
- Set timer for one hour.
- In the meantime chop up mushrooms and fresh parsley. Okay timer is beeping.
- Add mushrooms and parsley and stir well to incorporate. Also at this time check your flavor profile. Mine was great. Something I've also learned over the course of some time to have your spouse or someone other then you give it a taste because you've been tasting and cooking this throughout and your palate can become neutralized to the flavors. Sometimes especially when smoking meat you rather have a different meal all together and eat the leftovers the next day while your guests enjoy day of…
- This time crack lid and set timer to another hour.
- Okay looks great smells wonderful whole building already knows what I am making.
- Now get a fork and insert it into the center of roast and twist if you can twist freely and the meat will break apart easily your ready to go if not as in my case. crack lid add another 30 mins. And repeat as necessary untill tender.
- Start water and cook noodles to your desired tenderness. Another nice little tip start your water on med heat. Heat 20 mins prior to cooking so when your ready to go and your meat or what ever your cooking is ready turn to high heat and you'll have boiling water in no time at all.
- And there you have it easy and always incredible and tender beef. Serve with bread for dipping. Noodle or mash. Hope you all truly enjoy this proven recipe my family has been making this 80+ years!!!
- All life and cultures are precious!!! Try to be nice to your fellow human beings!!! And that's no wall hanger fully functional!!
- The leftover thing can happen I know this to be true. After 12+ hours of smelling and tasting your like give me a burger and pass the salad LOL not always… Building party!!!
- May God be so kind to bless us all!!!
I grew up with simple pot roast for Sunday dinner, and every. Bring a large pot of lightly salted water to a boil. Pour broth mixture over your roast. Make a bed of mashed potatoes topped with extra-wide egg noodles. Place a serving of beef on top of the mashed potatoes and egg noodles.
So that is going to wrap this up for this exceptional food braised beef over egg noodles/pot roast recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
