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Beef and Homemade Noodles

By Sandy Galloway
August 22nd, 2012
Catholic Online (www.catholic.org)

Approximately 3 pounds of Roast (you can use any kind of beef, roast, sirloin, meat that you like to use). Fill pot with water just covering meat. Continue to add water as needed.

Simmer in water until tender or falling apart.
Salt/pepper, Onions, garlic
Celery, carrots (if you like)

Homemade Noodles

Flour and Eggs – Note: noodles must dry for approx 6 hours before they are usable
2 eggs and approx 2 cups flour

On cutting board pile flour and make a hole in middle to put eggs. Take a fork and mix egg and flour together till it becomes a ball. Knead mixture into ball with flour until it is dry enough to roll out on board and let dry. Roll noodle dough thinly (as thin as possible). Once dough is rolled out fold in ˝ and ˝ again and then cut (hint: flour knife blade so noodles will not stick to knife as you cut them) noodles on a slant approx 1/8 of inch wide. Mix and pick apart noodles with flour so they have flour to absorb as they dry. Let dry. Drying process may take up to 6 hours depending on room temp and thickness of noodles.

Now you’re ready to add noodles to your meat. Add water to approx 2 inches over meat and bring to a boil. Add noodles a few at a time into meat and cook mixture for approx 10 minutes.

Flour on noodles will thicken gravy, but if you want it thicker add some cornstarch to gravy till it is the way you like it. Just a little at a time!

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