Hoosier Beef and Noodles Over Mashed Potatoes
Yes, farm families really do eat this much starch in one meal. And it is REALLY GOOD COMFORT FOOD.
Grandma made it often, especially during cold months.
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- 1 Tbsp
- 2 lb
- beef stew meat
- 1/4 c
- 1 c
- chopped onion
- 2 clove
- garlic, minced
- 6 c
- beef broth
- bay leaf
- 1/2 tsp
- each salt and pepper (if broth is salted you may not need to add salt here)
- 1 lb
- homestyle egg noodles, home made are even better
- 6 c
- prepared mashed potatoes
1Add oil to a large Dutch Oven over medium heat. Sprinkle the flour over the meat and toss to evenly coat cubes with flour. Brown half of the coated meat in hot oil. Remove from pan. Brown the remaining meat and remove. Set aside.
2In the same pan, brown the onion and garlic, adding more oil, if necessary. Drain off any excess fat. Return all meat to the pot. Stir in the broth, bay leaf, salt, and pepper. Bring to a boil; reduce heat. Simmer, covered, for 1-1/2 to 2 hours or until meat is tender.
3When meat is tender, remove with a slotted spoon and set aside to cool briefly. In the meantime, stir noodles into broth. Bring to a boil; reduce heat to low. Shred beef and add back to pot with noodles. Cook, uncovered, for about 30 minutes or until noodles are tender and mixture is thick. Add additional broth or water if necessary (if noodles are absorbing it all). Add salt and/or pepper if needed. Remove bay leaf.
4Serve beef and noodles over hot mashed potatoes.