Description

This meal is an Iowa-thing. Yes, it’s carb overload, but the tender egg noodles cooked in the meaty broth is absolutely heavenly. Traditionally it’s served over mashed potatoes because the more carbs the better.

Ingredients

For the beefy broth

3-pound beef chuck roast (2-3 pounds will do). Cut into 1/2 inch pieces

2 Tablespoons vegetable oil

1/2 medium onion diced small

salt and pepper to taste

10 cups water

For the homemade egg noodles

2 c. all-purpose white flour

1 teaspoon salt

2 eggs

1/4 cup milk plus 1-3 Tablespoons additional to consistency

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Instructions

Brown the meat in a little vegetable oil
Add the water, onions, salt & pepper
Pressure cook in Instant Pot or equivalent for 1 hour with a natural release
Optional – simmer browned meat/water/onion mixture on the stovetop for 2-3 hours
Homemade egg noodles
Mix ingredients together to form a tacky dough.
Roll out on a pastry cloth (must use) to cover the entire cloth surface, until dough is <1/4 inch thick
Cover the rolled out dough with a light towel and dry for 2-3 hours
Roll dough into a jelly roll and slice into noodles 1/4 inch wide.
Spread hand-cut noodles over the cloth and allow to dry for another 1-2 hours.
Bring beefy broth to a boil (I use a separate pot – not the Instant Pot)and add noodles, cooking 15-20 minutes.
Serve over mashed potatoes

Notes

Equipment needed: Instant Pot, Pastry Cloth

Nutrition information does NOT include the mashed potatoes

Prep Time: 6 hours
Cook Time: 1 hour 20 minutes
Category: Pasta
Method: Instant Pot
Cuisine: American

Keywords: Beef, Noodles