Home-Style Beef 'n Noodles with Mushrooms & Onions

As I’m writing this, we’re right in the middle of a blizzard. And right in the middle of it we are. It’s been horrific!!!!

The pic doesn’t reflect the enormous size of this tree. To put it into better perspective, the “stump” that is left is about 7-8′ tall!  The tree is half-buried in the snow and I couldn’t even get all of it in the photo, as there’s about another 15′ of it! That is going to be one HUGE mess to cut up and get rid of!!

Home-Style Beef 'n Noodles with Mushrooms & Onions

5 Stars (26 Reviews)

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3 1/2 lbs. boneless beef chuck roast, cut into LARGE chunks bigger than bite-sized
1/2 tsp. coarse ground black pepper
3 Tbl. vegetable oil
2 cups beef broth
1 medium onion, halved and cut into 1/2" wedges and separated
half of a 1 ounce envelope French Onion Soup Mix such as Lipton's
1/8 cup A1 Original Steak Sauce
1/2 Tbl. minced garlic ( 2 large cloves)
1/2 Tbl. horseradish
1/2 Tbl. spicy brown mustard
1/2 tsp. kosher salt
1 1/2 tsp. coarse ground black pepper
2 Tbl. butter, cut up
1 (8 oz.) container fresh sliced mushrooms
2 tablespoons cornstarch
2 tablespoons cold water
1 (24 oz.) bag Reames Home-Style Frozen Egg Noodles, cooked and drained
1 tsp. more kosher salt or to taste


Cut roast, trimming excess fat as you go, into LARGE bite-sized pieces because beef shrinks when it cooks. You want to end up with nice big chunks.
In large metal roaster that you can use on the stove, lightly brown meat on all sides with 1/2 tsp. pepper over medium-high heat in a little oil. You may have to do this in a large frying pan. (Should take about 10 minutes.).
When beef is lightly browned on the outside, add broth, onion, soup mix, A-1, garlic, horseradish, mustard, 1/2 tsp. kosher salt and 1 1/2 tsp. pepper. Dot with butter.
Bring to a boil, cover with lid, turn down heat to Low and simmer for 1 1/2 hours.
Stir occasionally. Just 2 or 3 times is all.
Add mushrooms, recover, and simmer 15-20 minutes longer.
Remove lid.
Mix cornstarch and cold water, add, stirring. Simmer, stirring only occasionally, for a few more minutes until thickened a bit. Cover and set aside.
In large pot, bring enough water to a boil, adding 2 tsp. regular salt, and cook noodles according to package directions. Drain well, and fold into pot of beef.
Serve with warm crusty bread and butter, and a side vegetable such as green beans, or a nice garden salad.


*If you don't have a stovetop-safe roaster, you can use a dutch oven or large deep frying pan with a lid.

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