Easy Beef Noodles

This recipe began as a spinoff of my rump roast recipe that I cook in a cast-iron Dutch oven. When the meat was done, I removed it to a cutting board to rest, then measured 3 1/4 cups of pan juices to cook the noodles. If you’re making a pot roast and have the pan juices, definitely do that–but if you don’t, here’s a workaround! I made this with medium egg noodles; for wider noodles or bow ties, you might need to add more liquid to the recipe.

Makes 4 servings

3 1/2 cups pan juices from Dutch-oven rump roast
3 cups medium egg noodles

OR

3 cups medium egg noodles
2 cups beef broth
1/2 cup red wine
3/4 cups water
1/4 tsp paprika
1/4 tsp black pepper
1/8 tsp rosemary
1/8 tsp thyme
1/8 tsp oregano

Combine all ingredients in a saucepan. Bring to a boil, then reduce to simmer, cover, and cook 20 minutes until noodles are done.

 

 

 

 

 

 

 

 

Copyright 2015 Barb Szyszkiewicz for Cook and Count. All rights reserved.

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