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Post by Paws on Dec 11, 2007 6:33:21 GMT 12.75
Put it all down right here with your techniques, tips, ingredients, and of course your recipe along with authorized variations. This is one of my favorite foods of which I can never ever get enough. One thing I would like to concentrate on here is how you get your beef broth and how you cook your beef.
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Post by Toby Benoit on Dec 12, 2007 6:37:50 GMT 12.75
I had beef n noodles..or at least a variation of it...last night for supper. I used egg noodles and boiled them in salted water until they was just done. I had mixed up some lean ground beef with a little salt, pepper, sweet onion chopped up real fine, and a banana pepper chopped up real fine too and made meat balls out of them about half the size of my fist. When the balls browned I set them aside on a plate with a couple of napkins on it and made a brown gravy with the leavings by adding some flour, a little water, and the rest of the chopped onion I had. When the gravy was done, I put the meat balls back in it and rolled 'em around a bit and then I poured the whole mess over the noodles and mixed 'em up. It was pretty tastey and I ate it with some buttered french bread and choked it down with sweet tea. I got plenty of leftovers and am planning on having it for lunch today in about an hour or so.
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Post by Paws on Dec 12, 2007 6:46:26 GMT 12.75
Dang Toby that sounds really good! I think it needs a name there partner and official measurements.
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Post by Toby Benoit on Dec 12, 2007 7:08:30 GMT 12.75
I'll call it the "Paws said I gotta name this sumptin" noodle and meatballs with gravy dish.
I don't have exact measurements on accounta I was just winging it. I put about a tablespoon worth of salt in the water to boil the noodles and a few dollops of veggie oil to keep the noodles from sticking together.
I used about three pounds of lean ground beef, one small sweet onion and half of a bannana pepper, a tsp of salt or so in the meat and a tbsp of black pepper as well.
Although it was lean beef, there was still plenty of renderings in the skillet and I added two big handfulls of flour and a cup or more of water and stirred it plenty, but I didnt put so much flour that it'd become thick. After I adde ddthe water I decided on a whim that I'd toss in the rest of the onion and pepper I'd already chopped up kinda fine.
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Post by Two Tales on Dec 12, 2007 20:46:25 GMT 12.75
Bot Bie...aint real sure if that's how ir's spelled ot not but that what was rite down by Granny... You'll need 2 to 3 quarts of canned beef a pepper ginder 5-6 gups AP flour 6-8 egg yokes 2 whole eggs and a spalsh or two of cold water a big ol' pot (the heavier the better) Dump in the beef, juices and all cover with water and set it ta boiling covered..when it gets really crazy with the heat turn it down and let it simmer for about 2-3 hours...check on it now and again so it don't loose to much water add if needed to keep it just covering the meat...on a large cutting board or a bread cloth layed out on your table ...place 5 cups of AP flour...in a mound as high as it is wide...make a hollow in the flour that will hold 6 egg yokes and 2 whole eggs...add a pich or to of baking powder and just a bit of salt (note here that Granny'd canned beef is a bit on the salty side so you don't need much) mix the egg yokes and eggs into the flour by hand untill you get a soft pliable dough that aint to sticky and aint to stiff (if it gets stiff give it a drop or two of water)...remove excess flour from the board or cloth and roll out the dough using lots of flour till its about 1/4 inch thick...cut into 1 1/2 to 2 inch squares, leave them set there to dry just a bit...go back to your pot of meat and broth...remove the meat..it should be falling apart by now but if it aint cut it up some...we always pulled it with a fork...bring that broth up to a rolling boil and after shaking off the excess flour from the noddles drop them into the broth one at a time while stirring (gently)..they are done when the float once you have all the noodles in the pot put the meat back in, also while stirring...now is the time to taste...if you need salt add it I alway use this time to add my fresh ground pepper...this is good on its own or over smashed up taters or what ever ya like ... I don't know how many this makes but its a butt load...and damned good to ifn ya was ta ask me
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Post by Paws on Dec 13, 2007 2:46:35 GMT 12.75
Damn that nomenclature sure is familiar Ralph. I've picked up that name someplace. Tell me something; how juicy does this end up? Is it wet, mushy, fairly dlry, gummy, or what? I guess it would make plenty cause you got six pounds or so of meat and man I guess a batch of noodles to serve twelve! LOL! Now that is my kind of chow! Oh, if you can find out see if granny uses boullion when she jputs up her meat (No Steven that was not a sexual inuendo). Keep them coming!
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Post by Paws on Dec 13, 2007 2:50:51 GMT 12.75
Here is an interesting one originating from South Dakota a couple of generations back:
You need some good bones. Steak bones, rib bones, soup bones, and some good stewing meat. And, you need some good chuck roast to chunk into it too.
In a big heavy bottomed pot, add the bones, two cloves of garlic, one or two bay leaves, a whole onion, not peeled but the root end cut clean, that has been cut into a three-way "X". You need to add a couple stalks of celery and some carrots too. Add some thyme if you like the flavor. Add no salt or pepper at this point. Cover and cook at a simmering, not a boil, for about 6 hours. Then, strain the broth off and save it. You can pick the meat off the bones and add it to the broth, or just throw all the bones and simmered gunk away.
Then put the broth back into a clean heavy bottomed pot and add the good chuck meat cut into chunks about 1 inch by 1 inch. Simmer until the meat is tender, about three hours or so. *If you boil the meat, it will get tough. You can add a good quality beef boullion if you like to enchance the flavor and perk it up with the saltiness of the boullion.
All of this can be done in advance and saved in the fridge. Everytime you have a standing rib or a bunch of steak or anything that produced lots of bones and scrap meat, save it or cook it into broth.
Then, when you're ready to make the final dish, cook the chunky broth until it is just at a boil.
Make homemade egg noodles. The recipe is simple. 2 cups of flour, 2 eggs, a pinch of salt, and I like to add a touch of melted butter to my noodles. You can do this really easy in a food processor. Just pulse them until they are holding together. If you need to add any liquid, then add a bit of water, but they should be pretty dry, not a wet dough. (If you want puffier noodles that are really light, then use self rising flour).
Roll the noodles out on a floured surface and after you have a nice thin rectangle or whatever shape, roll it all up into a log roll like you would cinnamon buns. Then, using a really sharp knife cut down the center lengthwise from end to end and try to keep it together as best as possible. Then, cut from the end across the two long lenghts of noodle dough into the thickness you like. I like a 3/8 inch cut. Do that to the entire mess of dough. And toss it in the flour to keep it separated.
Then, to the rolling boiled liquid and meat, add the noodles that have been shook loose from most of the flour, but keep lots of flour on them, as this flour will thicken the liquid for the Beef and Noodles. If you need more thickening, add some flour and water paste thinned out in the broth to the pot.
For a good touch, add a nice splash of real sherry wine. It perks the flavor of the beef.
Only salt and pepper AFTER you've made your broth and do it to taste, and do it AFTER you add any boullioin for flavor.
You can degrease the broth if you like, but, leaving it in is okay in beef and noodles. This is a hearty dish and the fat adds lots of flavor and gets soaked up in the gravy and the noodles anyway.
This is the way my grandmother taught me to make this, and she was from South Dakota. I have a good friend who is from Iowa and she makes her Beef and Noodles the same way, and a friend of Indiana makes her the same too. She adds more onions in hers than we do.
The real way to serve them in our family is to make mashed potatoes and serve the beef and noodles over buttery mashed potatoes. (I come from a long line of hard working farmers from the cold who needed extra fat on their frame to make it through the hard winters!)
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Post by Two Tales on Dec 13, 2007 5:58:29 GMT 12.75
The whole batch is kinda wet, sort of sticky but not, the noddles are fat and sort of fluffy...nope no bullion from any out side source..she made a broth to cook her meat by taking all the bones and roasting them making sure she caught the drippings...she would then place the bones and juices, after deg lazing the roasting vessels with plain water, into what can only be called a caldren...she would cook them until the bones came out nearly clear...this broth would then be used as the canning medium for the meat...
as far as feeding 12, well, that just about hit it right on the money...the Bot Bie was often used as a side dish, not the main dish. She would also can up any remaining broth from the bone rendering and meat canning into quart and pint jars..this would be used as a stretcher and to loosen the noodles up if more folks showed up for dinner..(that happened a lot)
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Post by Paws on Dec 13, 2007 7:05:24 GMT 12.75
Thanks TT!
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Post by brittonfaith on Dec 13, 2007 11:44:57 GMT 12.75
I ain't ignoring y'all. Just keep forgetting to bring my recipes to the library when I come to town.
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