Beef and noodles. Good stuff!!!!

[radio]

A local market got a new name and ran a heckuva sale this week! They advertised arm roasts for $2.69 per pound, so i decided i needed to put some in the freezer! I stopped yesterday and asked them to cut me one about 12 pounds or so and I would pick it up today.
It has some waste, but not a large amount. I separated the muscles and trimmed

all the silver skin before vacuum sealing and freezing 4 bags for later. I trimmed off the thinner sections and set those aside to chunk up for beef and noodles.
Dang they were good!!!

 

[jcam222]

Looks fantastic. A real cooler weather comfor food! Nice job!

 

[chopsaw]

Good stuff there .

 

[one eyed jack]

Looks like a home run to me Radio.

I've never made Beef and Noodles but now I want to. Did you cook the beef and noodles together, at the same time? What method / cooker did you use? What seasonings?

Like!!

 

[radio]

Looks like a home run to me Radio.

I've never made Beef and Noodles but now I want to. Did you cook the beef and noodles together, at the same time? What method / cooker did you use? What seasonings?

Like!!

I cut the beef in cubes about 3/4 inch, rolled in seasoned flour and fried until browned very well. I had a pot of water boiling on the stove and added enough beef base to give a good flavor, then drained and added the beef and simmered until it became tender. That took about an hour and a half.
I cheated and added dried egg noodles instead of making my own like I usually do, but it was darned tasty anyway!

 

[Fueling Around]

Like the following from that wonderfully beefy flavorful cut of cow:
Beef and noodle
Beef and barley
Beef, barley, carrot, onion, and large (Scandinavian style) dumplings.

I chop my beef into ~1/2 inch chunks and don't roll in flour to pan cook.
Plop in the pot and simmer it. You can add base or stock, but I usually get enough beefy flavor from the simmering.
I cook the noodles, barley, and/or dumplings & veggies in the same pot after the meat is just cooked.

Simple seasoning for me. Salt, pepper, onion powder (except in the vegetable dumpling version), garlic (powder, granules, or chopped), and Worcestershire.

This is soup season!

 

[one eyed jack]

I cut the beef in cubes about 3/4 inch, rolled in seasoned flour and fried until browned very well. I had a pot of water boiling on the stove and added enough beef base to give a good flavor, then drained and added the beef and simmered until it became tender. That took about an hour and a half.
I cheated and added dried egg noodles instead of making my own like I usually do, but it was darned tasty anyway!

Thanks a bunch Radio. I'm gonna try it.

I've never heard of an "Arm roast"?

 

[radio]

Thanks a bunch Radio. I'm gonna try it.

You are quite welcome. I use Tones beef base and have found it is far better than canned broth or the yucky bullion

 

[one eyed jack]

Like the following from that wonderfully beefy flavorful cut of cow:
Beef and noodle
Beef and barley
Beef, barley, carrot, onion, and large (Scandinavian style) dumplings.

I chop my beef into ~1/2 inch chunks and don't roll in flour to pan cook.
Plop in the pot and simmer it. You can add base or stock, but I usually get enough beefy flavor from the simmering.
I cook the noodles, barley, and/or dumplings & veggies in the same pot after the meat is just cooked.

Simple seasoning for me. Salt, pepper, onion powder (except in the vegetable dumpling version), garlic (powder, granules, or chopped), and Worcestershire.

This is soup season!

Thanks Fuel. What cut of Beef?

 

[one eyed jack]

You are quite welcome. I use Tones beef base and have found it is far better than canned broth or the yucky bullion

Thanks again Radio.

 

[Fueling Around]

Thanks Fuel. What cut of Beef?

Arm or clod or shoulder or neck or chuck from the front side. These are well used muscles in day to day life of a cow. Well used means tougher than the spine side muscle as rib and loin.
The well used used meat adds a lot of flavor, but tougher than leather without a good braising or simmering.

 

[chopsaw]

Beef cubes , rolled in seasoned flour and fried until browned very well.

Classic technique , and needed in this dish . Seals the meat and adds color and thickening .

 

[one eyed jack]

Arm or clod or shoulder or neck or chuck from the front side. These are well used muscles in day to day life of a cow. Well used means tougher than the spine side muscle as rib and loin.
The well used used meat adds a lot of flavor, but tougher than leather without a good braising or simmering.

Thanks again F A. I appreciate the info.

 

[one eyed jack]

Classic technique , and needed in this dish . Seals the meat and adds color and thickening .

Thanks for the tip Chop.