Beef & Noodles

**not gluten free**

When The Husband and I first tied the knot, I didn’t know the difference between a skillet and a saucepan.  I could not cook but I was determined to succeed in the kitchen.  The two of us would sit at the dining room table with my cookbooks, pouring through the recipes to make a menu-plan (which we I still do!)

Of course, one of the recipes The Husband picked was Beef & Noodles from the old standby.  Something only a grandmother can imagine, slow cooking a large hunk of roast, lovingly rolling out homemade noodles.  Of course, I didn’t realize this until it was too late.  Taking 4 hours to make dinner wasn’t a possibility that night.  Showing uncharacteristic kitchen dexterity, I set about making the beef and noodles… just my way.

The dish we ended up with that night has stuck with us for years.  I make it every few months as a quick meal when inspiration is lacking.

Beef & Noodles
Delta Whiskey

Olive oil
1 large onion, chopped
4 cloves garlic, chopped
1/2 to 1 lb steak* (we really like using cube steak these days)
Steak Seasoning, to taste
4 c beef broth
1 package egg noodles
For Garnish:
Shredded cheddar
Chopped Parsley

Heat a few tablespoons of olive oil (or light oil if you’re out of olive!) over medium heat in a heavy bottom large skillet.  Cook the onions and garlic until tender.

Meanwhile, slice the steak in 1/2″ slices.  If using a cube steak, cut against the grain.  If using a round steak or sirloin, simply thinly slice.  Once the onions and garlic are tender, lay the steak out over the onions in a single layer (crowding is okay).  Sprinkle with steak seasoning*.  Crank the heat up to medium high and stir until browned.

In a medium saucepan, bring the beef broth to boil over high heat.  Drop the egg noodles into the broth and stir like crazy.  The broth may not immediately cover all of the noodles, but be patient, the noodles will soften and join the liquid.  Boil and stir for 4 minutes then transfer the noodles to the browned meat.  Cook, stirring occasionally until the liquid is absorbed into the noodles and beef.

Top with shredded cheddar and parsley.

*I say 1/2 to 1 lb steak depending on how many people you are feeding.  I used a full pound when there are 4 or 5 for dinner, only 1/2 lb for just The Husband and I.  The amount of steak seasoning you use is directly proportionate to the amount of steak you use.  For 1/2 lb, use a couple teaspoons, for a full pound, use about a tablespoon.  I use Jack Stack steak seasoning, but when I’m out I use a Canadian seasoning found in grocery stores.

Thank you to everyone for keeping our family in your prayers.  God knows, the only way we’ve survived the last few weeks are by prayer alone.  I’m so blessed for each of you.  We don’t have an update on the situation with The Husband, but he’s working on getting the exemption paperwork filled out and submitted.  After 7 weeks of living this personal hell, I’m kidnapping him this weekend for a brief getaway.  Hopefully I’ll have a million great pictures to share with you, preferably with him smiling.