EGG NOODLES AND BEEF RECIPES RECIPES

Steps:

• To a pan over medium heat add beef, beef stock, celery, and onion. Generously salt and pepper.
• Cover and simmer for about an hour, until meat and veggies are tender. Stirring occasionally.
• While meat cooks, prepare your egg noodles per the package instructions. Or make your own homemade egg noodles.
• When the meat is tender, add corn starch/water mixture and stir, the sauce will thicken in just a few minutes.
• Drain and add the noodles, combine with meat mixture.
• I love mine just like it is, but my hubby tops it with sour cream!

Steps:

• In medium bowl, mix flour and salt. Make a well in center of flour mixture. Add egg yolks, whole egg and water to well; mix thoroughly. (If dough is too dry, mix in enough water to make dough easy to handle. If dough is too sticky, mix in enough flour to make dough easy to handle.)
• Divide dough into 4 equal parts. On lightly floured surface, roll one-fourth of dough at a time into rectangle, 1/16 to 1/8 inch thick (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 1/8-inch strips for narrow noodles, 1/4-inch strips for medium noodles or 1/2-inch strips for wide noodles. Unfold and gently shake out strips. Hang pasta on pasta drying rack or arrange in single layer on lightly floured towels; let stand 30 minutes or until dry. (If using pasta machine, pass dough through machine until 1/16 inch thick.)
• Break strips into smaller pieces. In 6- to 8-quart saucepan, heat 4 quarts water (salted if desired) to boiling; add pasta. Boil uncovered 5 to 7 minutes, stirring occasionally, until firm but tender. Begin testing for doneness when pasta rises to surface of water. Drain pasta.