Amish- Style Beef And Noodles: Perfect for Potlucks
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When I was growing up my family attended a Mennonite church. It wasn’t a super conservative church and we didn’t have to wear head coverings or plain dresses if we didn’t want too. My mother wore the covering for a little while but soon decided that she didn’t want to keep doing so. Anyway, my church had a potluck Sunday meal once a month and mom would bring stuff such as this Amish beef and noodles. Many of the Mennonite and Amish recipes are the same because the two groups are similar in many ways. Actually, the Mennonites branched off the Amish.
I know this is the type of meal that makes me want to “sit down” and grab a fork!
Ingredients
3lb beef chuck roast
32oz beef culinary stock
4 cups Wylers beef bouillion
¼ teaspoon McCormick thyme
½ cup wine
8oz mushrooms (sliced, fresh)
12oz Mrs. Millers noodles
Instructions
Rub chuck roast with salt and pepper.
Heat 5.7 liters (5 quarts) cast iron dutch oven over heat medium with 1 tablespoon oil (about 10 minutes).
Add roast and brown on both sides
Add culinary stock, bouillon, wine, and thyme
Cover and simmer for 2 – 3 hours until meat can be separated with a fork. And yes you have to test it
Add mushrooms, cover, and continue cooking until mushroom shrink in size (about 1/2 hour)
Add noodles, cover, and bring to a boil until noodles are tender
Serve Family Style on a platter or separate beef to a platter and noodles to a dish.
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Quick Tip: Serve this yummy casserole with breadsticks or garlic bread and a side salad for a complete meal.