Creamy Beef and Noodles
It was windy and cold and snowing this morning. Cold enough to make me think comfort food. And when I think comfort food, I think creamy and delicious. So, I decided to make one of my favorites…. Nothing better than noodles in a cream sauce with melt in your mouth tender bites of slow cooked beef. YUM!
Creamy Beef and Noodles
2 pounds beef chuck roast, trimmed and cubed
1 small onion, chopped
1 clove garlic, minced
salt and pepper to taste
1 tablespoon olive oil + 2 tablespoons butter for frying
4 tablespoons of flour
4 tablespoons (1/2 stick) butter
2 cups half and half (half milk/half cream)
1 (16 oz) package egg noodles
Melt butter in a large heavy skillet and then add olive oil. Over medium heat, saute onions and garlic until tender. Add beef cubes and saute until brown on all sides. Remove beef cubes from skillet to crockpot and set pan aside. Do not rinse pan. You will be using it again.
Add mixture to crock pot along with about 1 cup of beef broth and simmer on low for about 4 hours or until beef is super tender.
When beef cubes are ready and fork tender, remove from crockpot and transfer to a bowl and set aside.
In the original skillet, add 4 tablespoons of butter and 4 tablespoons of flour and whisk quickly to blend. Make sure you stir up any bits of onion or garlic from the bottom. Cook, for about 1-2 minutes until lightly browned, stirring the entire time.
Whisk in half and half and continue whisking until sauce begins to thicken. Turn off heat and salt and pepper to taste. I like a lot of pepper in mine.
Transfer the beef cubes to the sauce and stir with a wooden spoon or spatula. Cover for another 10 minutes while noodles cook.
Boil egg noodles as directed on package. Drain well and pour into skillet with beef. Stir well to coat noodles and beef with sauce.
Serve with a side salad and some crusty bread. YUM!
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