Syndicated Column from the week of October 1, 2012.
This article originally published in the Galion Inquirer on October 3, 2012.
Cooler weather calls for warm, comforting dinners—beef and noodles is a perfect example. If you’ve ever been to community suppers, you know beef and noodles is a popular choice. It’s hearty, simple, and satisfying.
I didn’t try beef and noodles until a few years ago. My family often ended up at pancake suppers, and mashed potatoes weren’t a frequent side at our table. In this region, beef and noodles are traditionally served over a generous scoop of mashed potatoes, and once I tried that combination I was hooked.
Besides being delicious, the recipe is easy and budget-friendly. I usually buy a roast when it’s on sale and stretch it into a filling meal. My husband appreciates both the flavor and the economical side—especially since he loves beef.
Beef and Noodles
2 lb roast beef
1 large onion
1 large carrot
3 cups water
1 package beef gravy mix
1 (12 oz) package wide egg noodles
Place the roast in the slow cooker and add the water. Chop the onion and carrot and add them to the cooker. Simmer on low for about 6 hours, until the roast is tender.
Remove the roast and shred the meat with two forks. Reserve 2 cups of the cooking liquid (beef broth) from the slow cooker.
Return the shredded beef to the slow cooker. In a small bowl, whisk the gravy mix into the reserved 2 cups of broth until smooth, then stir it into the crock pot to thicken the sauce.
Meanwhile, cook the noodles in boiling water according to package directions. Drain and add the prepared noodles to the beef mixture, stirring gently to combine.
Mashed Potatoes
5 large potatoes
4 tablespoons butter
1 cup milk (adjust for desired consistency)
Peel and cut the potatoes into chunks. Cook in boiling water until fork-tender. Drain, return to the pot, and add butter and milk. Mash with an electric mixer or potato masher until smooth—mix longer for a silkier texture. Season with salt and pepper to taste.
To serve, spoon a generous portion of mashed potatoes into a deep bowl and top with a hearty helping of beef and noodles.
Variations: If you prefer, substitute venison, chicken, or pork for the beef—great for using what’s in the freezer.
Approximate Nutritional Information: Servings per recipe: 10. Per serving (approx.): Calories 639; Total Fat 17g; Cholesterol 88mg; Sodium 516mg; Carbohydrates 90g; Protein 34g.
Make it a Meal: Add a green vegetable or salad to round out the plate and add color and nutrients.
This meal satisfies on many levels: it’s warm, filling, economical, and full of old-fashioned flavor. It can evoke memories, too. For most families, one serving is filling; but if you’re feeding a crowd—say, a team of hungry teenagers—double the recipe and use two crock pots. They’ll leave happy and you’ll still keep the grocery bill reasonable.
Noel Lizotte is breaking free of corporate stress with convenient cooking! She also writes a monthly column. This recipe and others are included in her cookbook Apron Free Cooking.