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Beef and Noodles


Beef and noodles are a great family favorite. Served with hot rolls and mashed potatoes there's nothing better. I cook the beef either in the pressure cooker, in the crock pot or in a large soup pot depending on how much time I have available. If you use a pressure cooker, brown the meat then place it along with the liquids listed below in the pressure cooker and cook for about 30 minutes (or after experimenting as long as you like to get the desired tenderness). If in the crock pot, brown the meat, place it along with the liquids in the crock pot turned to low and cook for 10 hours or so. For both the crock pot and pressure cooker put the gravy in just before dooking the noodles. The directions below are for a large soup pot.

    Noodles
    3 eggs, beaten
    dash of water
    dash of olive oil (or other cooking oil)
    pinch of salt
    pinch of pepper
    flour
Beat the eggs with a fork and add water, oil, salt and pepper. Begin to add flour, stir and continue to add flour until the dough is of a consistency that it can be handled without stickiness. If you have a noodle maker run it through as directed by the instructions. If you don't have a noodle machine, roll the dough out on a lightly floured counter top as you would roll out pie dough. Roll to a thickness you desire, thin for thin noodle or thick for thicker noodles. Then roll the dough jelly roll fashion. Cut the noodles to the width that you would like and spread them out to dry slightly.
    Beef
    1 pound of round steak trimmed of fat and cut into cubes
    2 cans of Swansons Beef Broth
    1 can of water
    1 can of Franco American Beef Gravy

Brown the meat using Pam. Then add the beef broth and water. Cook the meat for four or five hours (I like my meat falling apart). Add the beef gravy then bring to a low boil and add the noodles. Cook until the noodles are tender and done. I would make the noodles about an hour before you will be ready for them.


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