Old Fashioned Beef and Noodles

Old Fashioned Beef and Noodles

There are lots of wonderful old recipes that bring back lovely memories of church socials and family reunions. Home fried chicken, baked beans, sugar cream pie, lasagna, five cup salad, mashed potatoes, somebody’s heavenly freezer corn. Who didn’t pile their plate high with more food than they could possibly eat just because it all looked and smelled so good? And you knew it was going to taste like a million bucks because every dish was made with love.

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Today’s old fashioned recipe features the perfect pot of beef & noodles. It seems it was always very brothy at these get-togethers and the meat was always shredded, but it always tasted great. I don’t recall my mom or grandma ever making this, but that didn’t stop me from giving it a go. Over the years I’ve perfected the dish. Not too runny, not too dry. And with tender chunks of roast rather than shreds. Because some bites you want just noodles or just meat or a mix of the two together. If the meat is shredded and thoroughly incorporated, you can’t do that. Jimmie and Noah will tell you my beef & noodles are the best. ๐Ÿ˜Š

Old Fashioned Beef & Noodles

There are all kinds of egg noodles from which to choose and it’s nice to change it up every now and then. For Jimmie, the smaller the noodle, the better. Noah, a Kluski noodle is the best, but both love it either way, though neither likes No Yolk noodles, nor very wide flat noodles. One of these days I’ll give making noodles from scratch a try, but for now and in this recipe there’s no need as long as you can find good egg noodles at your local grocers. If you’re a great noodle maker, use them! Just be sure they’re well dried.

Note:

This recipe is for a single batch, but the pictures show a double. I buy approximately the same sized roast no matter how many noodles I intend to cook, but don’t use all of it in a single batch. Also, I always cook my roasts from frozen. They turn out wonderfully tender this way.

Old-Fashioned Beef & Noodles | Culinary Craftiness

Serve with mashed potatoes (quick directions for making the best), if desired.

  • Old-Fashioned Beef & Noodles | Culinary Craftiness
  • Old-Fashioned Beef & Noodles | Culinary Craftiness
  • Old-Fashioned Beef & Noodles | Culinary Craftiness
  • Old-Fashioned Beef & Noodles | Culinary Craftiness
  • Old-Fashioned Beef & Noodles | Culinary Craftiness
  • Old-Fashioned Beef & Noodles | Culinary Craftiness
  • Old-Fashioned Beef & Noodles | Culinary Craftiness
  • Old-Fashioned Beef & Noodles | Culinary Craftiness
  • Old-Fashioned Beef & Noodles | Culinary Craftiness
  • Old-Fashioned Beef & Noodles | Culinary Craftiness
  • Old-Fashioned Beef & Noodles | Culinary Craftiness
  • Old-Fashioned Beef & Noodles | Culinary Craftiness
  • Old-Fashioned Beef & Noodles | Culinary Craftiness
  • Old-Fashioned Beef & Noodles | Culinary Craftiness
  • Old-Fashioned Beef & Noodles | Culinary Craftiness
  • Old-Fashioned Beef & Noodles | Culinary Craftiness

However, if you want the meat shredded and mixed in everywhere, you can do that too!

Beef & Noodles | Culinary Craftiness
This plate of food is from another beef and noodle supper. ๐Ÿ™‚

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Savor the things that make your heart sing – the love of family and friends, good food, and prosperous times. Above all, thank God for every blessing no matter how small. ๐Ÿ˜Š

Happy eating!

Old-Fashioned Beef & Noodles | Culinary Craftiness

About Melissa

Melissa is a wife, mother, family cook, and romance novelist. The very first thing she learned in the kitchen was how to scramble eggs in an old cast iron skillet at the age of five. Her great-grandmother put her on a step-stool at the stove and thus began her passion for whipping up great tasting foods.

6 Replies to “Old Fashioned Beef and Noodles”

  1. I made this today and it was very good! I also had some button mushrooms in the fridge that needed used up. So, I sauteed the mushrooms with a small onion in a little olive oil and added this to the beef and noodles. Will definitely make again.

  2. Yay! I’m glad you made it and it turned out good for you! I hadn’t thought to add mushrooms to it, but will the next time I make it. Thanks for the suggestion! And thanks for stopping by to let me know you whipped up one of my recipes! ๐Ÿ™‚

    • I do that on a burner. Make sure you stir it frequently or the noodles will stick to the bottom and burn. Some might stick anyway. That’s my favorite part of the dish! ๐Ÿ™‚

    • Hi Kim, it doesn’t have to be frozen, but the gradual thawing/roasting of the meat breaks down the muscle and fat in a way that makes it more tender. If you have time, turn the temp down to 325 and cook it for an additional hour. Slow roasting always makes for more tender meat than quickly cooking at a higher temperature. I hope your roast turns out delicious! ๐Ÿ™‚

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