The way to an Argentine heart may be through his stomach in general but more specifically with beef. Our travel plans were reversed this weekend since I had the misfortune of being sick, so Diego, being the wonderful boyfriend he is, came down to visit me. I knew that it would be well after 8, possibly approaching 9, by the time he got here, so I decided to have supper ready and waiting for him.
Because he's a carnivore at heart and because I was hungry for it, I decided to make my mom's chuck roast with homemade noodles. It's actually not a bad thing to make when you're feeling under the weather because the prep time is relatively short and it requires no fussing-over while baking.
The timing was perfect for once, and just as he arrived the roast and noodles were ready. After taking one look at the roast, this is the conversation that followed:
D: This is the best meal you've ever made for me.
M: You haven't even tasted it yet.
D: It doesn't matter. It's beef.
And it was delicious even though I struggled to eat since one of my wisdom teeth was being literally a pain in my mouth. So in case any of you carnivores out there are looking for a tasty new recipe to try, here's one for you (for my dear vegetarian friends, I'll post a more vegetarian-friendly recipe soon). Enjoy!
Chuck Roast with Homemade Noodles (from Taste of Home)
Ingredients:
1 boneless chuck roast (3 – 4 pounds)
½ c. chopped onion
2 Tbs. vegetable oil
2 ½ c. water
1 c. all-purpose flour
½ tsp. salt
1 egg
2 Tbs. milk
1 can (14 oz.) beef broth
Pepper to taste
the roast
1. In a Dutch oven, brown roast and onion in oil.
2. Add ½ c. water.
3. Cover and bake at 325° for 2 ½ to 3 hours or until meat is tender.
the noodles
1. Meanwhile, for noodles, combine flour and salt in a bowl; make a well in the center.
2. Beat egg and milk; pour into well.
3. Stir to form a stiff dough.
4. Turn onto a well-floured surface; roll into a 15-in. x 12-in. rectangle.
5. Cut into 1/8-in. strips.
6. Cover and refrigerate until ready to cook.
the finishing touches
1. Remove roast and keep warm; add broth and remaining water to pan.
2. Bring to a boil; add noodles.
3. Cook for 8 – 10 minutes or until tender.
4. Drain; season with pepper.
5. Serve with the roast.
Note: Uncooked noodles may be stored in the refrigerator for 2 – 3 days or frozen for up to 1 month.
4 comments:
sounds yummy! I hope you are feeling better. The OT survey was fun, a little off the wall sometimes, but something we will definitely remember. Maybe we can do something next weekend since you ditched us this weekend???
Dude - home made noodles?! I am VERY impressed!!! :)
Yummy. I will have to try this when we get settled in to the new place with all of our wedding stuff unpacked. :)
BTW - in our quest to be "Super Newlyweds" and get thank-yous done immediately, we only thanked you for half our gift - the rest arrived and we love it! Thank you! :)
This sounds amazing...how come I do not remember this recipe????
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