Most people think of of that “P” word when fall rolls around. I’m talking “pumpkin” but at North Fork Ranch the “P” means preg testing and cattle work. It means fall chores and getting caught up from the crazy days of haying and irrigating. It also means getting the cattle home from summer pasture. The days are getting shorter and cooler. This is when we start cooking those extra warm and hearty meals where the family comes in to eat at the table because it’s too dark to work outside. We are sharing one of those excellent recipes with you. Admittedly, this recipe was poached off of Pinterest. What else is one supposed to do while waiting to get the hay trailer loaded? Regardless of where it came from, this is one of my family’s favorite meals and it’s a good, warm and super filling one. Warning!!! It is made to fill the boys up. It is full of good beef and hearty noodles! I hope you enjoy this recipe as much as we do! Thank you to http://www.wildflourskitchen.com for this recipe!

Home-Style Beef ‘n Noodles with Mushrooms & Onions

Ingredients

• 3 1/2 lbs. boneless beef chuck roast, cut into LARGE chunks bigger than bite-sized
• 1/2 tsp. coarse ground black pepper
• 3 Tbl. vegetable oil
• 2 cups beef broth
• 1 medium onion, halved and cut into 1/2″ wedges and separated
• half of a 1 ounce envelope French Onion Soup Mix such as Lipton’s
• 1/8 cup A1 Original Steak Sauce
• 1/2 Tbl. minced garlic ( 2 large cloves)
• 1/2 Tbl. horseradish
• 1/2 Tbl. spicy brown mustard
• 1/2 tsp. kosher salt
• 1 1/2 tsp. coarse ground black pepper
• 2 Tbl. butter, cut up
• 1 (8 oz.) container fresh sliced mushrooms
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 (24 oz.) bag Reames Home-Style Frozen Egg Noodles, cooked and drained
• 1 tsp. more kosher salt or to taste

Instructions

Cut roast, trimming excess fat as you go, into LARGE bite-sized pieces because beef shrinks when it cooks. You want to end up with nice, big chunks. In a large metal roaster that you can use on the stove, lightly brown meat on all sides with 1/2 tsp. pepper over medium-high heat in a little oil. You may have to do this in a large frying pan. (Should take about 10 minutes.). When beef is lightly browned on the outside, add broth, onion, soup mix, A-1, garlic, horseradish, mustard, 1/2 tsp. kosher salt and 1 1/2 tsp. pepper. Dot with butter. Bring to a boil, cover with lid, turn down heat to Low and simmer for 1 1/2 hours. Stir occasionally. Just 2 or 3 times is all. Add mushrooms, recover, and simmer 15-20 minutes longer. Remove lid. Mix cornstarch and cold water, add, stirring. Simmer, stirring only occasionally, for a few more minutes until thickened a bit. Cover and set aside. In large pot, bring enough water to a boil, adding 2 tsp. regular salt, and cook noodles according to package directions. Drain well, and fold into pot of beef. Enjoy!

Now that you have the divine, heavenly, oh-so-yummy-get-in-my-tummy recipe, I do have a few things to let you know! I use stew meat in this ALL THE TIME. Generally, when I make a roast, there isn’t much left when the pot hits the counter. The boys are ravenous and it takes nothing for them to come by and munch it down! Stew meat can be rather chewy but after the cooking for an hour and a half, it is so, so tender and perfect for this dish! I will serve it with a green veggie and depending on my crowd, depends on what I cook! I have made peas, bacon & green beans and even had a mixed salad. Usually we just eat it on it’s own. And if there are leftovers, they do not last but to the following morning. It is gobbled up quickly!

Head on over to the shop and grab some stew meat or even some roast and get to cooking. This is an easy dish to make and I promise it will please you and your family! Happy Fall!