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There is nothing as comforting as a big bowl of Beef and Noodles. Now I don’t mean something like beefy noodle soup, I mean savory tender chunks of beef, aromatic broth, and big chunky homemade noodles. Just like my mom used to make, thanks, Mom!
Beef and Noodles=Comfort Food
I remember this dish and Old Fashioned Chicken and Noodles fondly from my youth. It was always a stellar day when my mom made homemade noodles. I don’t know why it took me so long to start making my own.
I guess I could never roll them thin enough to not turn out like thick gummy blobs of pasta. Now that I have the KitchenAid pasta attachment I can easily make the pasta thin enough. I do hand-cut them for this Beef and Noodles though, because I like them WIDE. How about you?
If you like them THIN then by all means use the Kitchenaid Pasta Attachment and make them small, just cook them for less time.
Do I Have to Make Homemade Noodles??
No, you don’t have to make homemade noodles. You can use egg noodles from the store, but you want to remember to not overcook them or they will fall apart. They cook quickly so aware of that fact!
You could also use these frozen noodles by Reames. I’ve used them and they are pretty good. They are a lot like homemade noodles. You can just cook them right in the broth too!
And in some stores, I’ve also seen big bags of dried pasta that look like homemade noodles. I haven’t used those yet but I suppose they would work. Just cook following the package directions for adding them to soup.
Let’s Talk Beef
For this recipe, I like to use a cut of beef that’s pretty lean. I feel like it makes for a superior Beef and Noodles. So use stew meat or round steak or even a sirloin steak for best results.
About your Beef and Noodles
- allow about 3 hours of total cooking time, although you will not spend that much time in the kitchen
- use whatever kind of noodles you would like, just follow package directions for cooking in a soup
- use the leanest beef you can for best results, if you have a fattier cut just trim off what you can
- remember beef and noodles don’t usually come full of vegetables, it’s just savory broth, tender beef, and thick noodle
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- 2 TBSP cooking oil
- 1/2 cup all purpose flour
- 1 tsp salt
- 1 tsp garlic granules
- 1 1/2 pounds lean beef, cut in cubes
- 2 quarts broth, beef OR vegetable
- 1 tsp pepper
- 2 1/3 cup all purpose flour
- 1/2 tsp salt
- 2 eggs
- 1/3 cup water
- 1 TBSP olive oil
- place a heavy dutch oven over medium heat, add 1 TBSP oil and let heat until it's hot
- meanwhile mix the flour, salt, garlic granules together in a large mixing bowl
- toss the beef cubes with the flour until covered, this is called dredging
- when the oil is heated add about half the beef to the pan
- let it brown, and then stir to brown on all sides
- once it's browned remove and let it drain on a paper towel covered plate
- add the remaining oil and repeat the browning with the rest of the beef
- once the beef has been browned and removed from the pan add the 1/4 of the broth and scrape up all the browned bits of flour as it loosens
- when you've got the all the browned flour off the bottom add the rest of the broth and the beef back to the pan, bring to a simmer, cover, reduce heat, and let cook until the beef is tender, about an hour or so--do not let it boil hard or cook dry
- Once the beef is tender taste the broth and adjust for salt, then add the pepper
- at this point you can just reduce the heat and let the soup stay warm until you're ready to cook the noodles and eat, if the liquid gets too reduced add water to reconstitute
- mix the flour and salt together in the bowl of a KitchenAid
- stir the water, eggs, and oil together and add to the bowl with the flour
- mix with the dough hook until the dough comes together, then let it run 2-3 more minutes
- remove the dough hook, cover the dough, and let it rest 20 minutes or so
- divide the dough in quarters and roll each quarter out to a sheet about an 1/8th of an inch thick, sprinkle with flour as needed
- you CAN do this by hand or with a pasta roller or KitchenAid attachment
- once the pasta is rolled out, sprinkle it with a light dusting of flour
- then use a pizza cutter to cut nice wide noodles about 1 inch wide by 1-2 inches long
- sprinkle cut noodles with a little flour and let them rest until you're ready to cook them
To Add Homemade Noodles
- bring the soup to almost a boil, add the noodles a few at a time and stir them in, keep adding them this way until they've all been added, cook and stir for 3-5 minutes after adding the last noodles
To Add Store Bought Noodles
- If using store bought noodles, use them according to the package directions for adding to soup
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