Beef & Noodles - Diner Style
Yesterday I was watching the TV Food Network show "Diners Drive-ins, and Dives" and they were at a place named Rosies Diner in MD. They had a special at Rosies which was beef & noodles. It's got to be bad for you but it looked like complete creamy, beefy, carbo-ey, comfort. If we ever get cool weather (or ANY weather for that matter) again in So Cal I'd love to make something like this.
I looked on foodtv.com and didn't see a recipe for this but on the television show it said there was beef chuck roast, cream of mushroom soup, onion soup, and spices in a braise. It looks like this mixture is then spooned over egg noodles.
I even went to the Campbell's soup website thinking this had to be on it but I didn't see it there.
Anyone have a recipe for something like this?
Onion soup mix or a can of onion soup? I would take the cream of mushroom soup and add a can of water, mix in the onion soup mix (hopefully it's not too salty with the cream of mushroom), add a couple pounds of stew meat and braise for at least an hour. Then pour it over some wide egg noodles. Or, take out the onion soup mix and replace with sliced onions, garlic, and salt and beef broth in place of the can of water
It does sound very comforting, and I think I'll give it a try one of these colder nights. I do think it's odd, though, that a restaurant dish uses cream of mushroom soup AND a soup mix... seems like a lot of processed food to serve to customers.
Actually, my mother made this when I was growing up; she still makes it, but I don't eat it, cuz I stopped eating meat about 30 years ago...But yes, she took a chuck roast, sprinkled a package of Lipton's Onion soup mix over it, topped it with a can of cream of mushroom soup, them wrapped the whole thing in aluminum foil, and roasted it, along with chunks of potatoes and carrots, which i will still eat if no one is looking...i have to admit; it's great! I'll be seeing her tomorrow,so I'll ask for all the details. I'm sure if you left out the veggies, you'd have plenty of sauce for the noodles. actually, if you left IN the veggies, you'd probably have plenty of sauce for the noodles...
Okay, got the recipe from Mom today.
@2.5 lb.chuck roast
1 env. Lipton's Onion Soup Mix
1 can cream of mushroom soup
potatoes, cut in quarters
carrots, in halves or thirds.
celery (not cut so small it dissolves)
Heavy duty aluminum foil...
Preheat oven to 350 degrees...
Take a huge sheet of aluminum foil, big enough to cover the bottom of the roasting pan, and come over and meet in the center..
Spread a few spoons of mushroom soup on the bottom, so it doesn't stick. Sprinkle a little onion soup (just a pinch)..
Place your meat on the foil.
Spread about 2/3 of the can of mushroom soup over the meat.
Sprinkle 2/3 the package of onion soup over the mushroom soup. Seal the package. Roast for 2 hours.
Remove from the oven, and carefully open the package...
Arrange chunks of potataoes, carrots, mushrooms, and celery around the meat. Sprinkle them with the rest of the mushroom soup, and the rest of the onion soup. Reseal the package.Roast for another hour.
Open the steaming package of meaty, fragrant goodness. We never put it over egg noodles, but I can now see that that was a true shame...
This is a totally 70's comfort food concoction. I didn't see the show, but I just KNOW this is what you want...My mother makes it for friends during illness, deaths, your basic hot-dish events....It's pretty damned good, one of the few things I can miss once in awhile...
I didn't see that show, so I have no idea precisely what they did, but here's how I make beef and noodles: I start with a couple pounds of stew meat (I always check to make sure whole hunks of meat aren't cheaper; if they are, I can cut the meat up myself) and some chopped onion (and celery, if I have any and want it). I dredge the stew meat in seasoned flour and brown it in oil, along with the onions. Then I add enough water to cover it, stir well to get the brown bits off the bottom of the pan, get it boiling, turn the fire down and simmer for at least an hour. (You can add red wine or a bottle of beer to the water if you want; it will help tenderize the meat, plus it adds nice flavor.)
Before I do any of that, though, I make a batch of noodles because my recipe says you have to leave them sit for two hours before using them.
After the beef's tender, I check the seasoning and add salt and pepper, and usually some Kitchen Bouquet. If the meat didn't make a tasty enough broth, I add some beef base at this point, too. I get it boiling, and put in the noodles to cook. When they're done I thicken it if needed. I serve it over mashed potatoes.
I learned a Beef and Noodles recipe from an old friend's Indiana farm Mom. It was dead simple and really delicious. Not for anyone on Atkins!
Essentially braise a big piece of chuck roast with a mirepoix and water.
Season the beef well with salt and pepper. Dredge in flour and brown well on all sides. Add the mirepoix and stir until the veg starts to soften. Add enough water to cover the beef and bring to a boil. Reduce the heat to a gentle simmer and cover. Let cook slowly until the meat is fall apart tender. While the beef is cooking, make your noodles using 2 or 3 eggs (depending upon how many hungry mouths you are feeding). When the meat is done, bring the broth back to the boil and dump in a pile of fresh homemade noodles and cook until the noodles are just done. This happens fast.
Serve serve chunks of the beef and noodles in large wide soup bowls over mashed potatoes.
I make a dish like this at least once a month.
In an deep casserole dish mix:
1 can cream of mushroom soup
1/2 can white wine
1 envelope dry onion soup mix
1 envelope beef boullion
2-3 pounds stew meat or I cut up a 2-3 pound chuck roast
Stir ingredients well, cover and bake in 300 degree oven for 2 hours. Thicken the gravy if desired with a water and flour mixture. Serve over buttered noodles -- your house will smell unbelievable!