Description
This hearty Amish Beef & Noodles recipe features tender chunks of slow-simmered beef rump roast combined with wide egg noodles in a rich beef broth infused with caramelized onions. Perfect for a comforting family meal, this dish offers deliciously savory flavors and melt-in-your-mouth beef paired with perfectly cooked noodles, making it a classic comfort food that’s simple to prepare.
Ingredients
Scale
Beef and Seasoning
- 2 lb. beef rump roast, cut into 2″ cubes
- 2 Tbsp. all-purpose flour
- 4 tsp. kosher salt, divided
- 1/2 tsp. freshly ground black pepper, plus more for seasoning
Vegetables and Broth
- 2 large yellow onions, finely chopped (about 3 cups)
- 8 cups low-sodium beef broth, divided
Oil
- 4 Tbsp. vegetable oil, divided
Noodles
- 12 oz. wide egg noodles
Instructions
- Prepare and Brown Beef: In a large pot over medium-high heat, heat 2 tablespoons of vegetable oil. In a large bowl, toss the beef cubes with flour, 2 teaspoons of kosher salt, and 1/2 teaspoon of freshly ground black pepper to coat evenly.
- Brown Beef in Batches: Add half of the beef cubes to the heated pot and cook, turning occasionally, until browned on two sides, about 4 to 5 minutes. Transfer the browned beef to a plate. Repeat this process with the remaining 2 tablespoons of oil and the rest of the beef cubes.
- Sauté Onions and Simmer Beef: Reduce heat to medium. Add the finely chopped onions and 1/2 teaspoon kosher salt to the pot. Cook, stirring occasionally, until the onions are just tender, about 5 to 7 minutes. Return all the beef to the pot and pour in 6 cups of the beef broth. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low. Cover and simmer until the beef is tender enough to shred with a fork, about 2 to 2 1/2 hours.
- Shred Beef: Transfer the cooked beef to a large plate and shred it with two forks into bite-sized pieces.
- Cook Noodles and Combine: Pour the remaining 2 cups of beef broth into the same pot and bring to a boil. Add the wide egg noodles and cook, stirring occasionally, until tender, about 7 to 8 minutes. Return the shredded beef to the pot, toss everything to combine well, and adjust seasoning by adding the remaining 1 1/2 teaspoons of kosher salt as needed.
- Serve: Divide the beef and noodles among serving bowls and top generously with freshly ground black pepper. Serve hot and enjoy this comforting Amish classic.
Notes
- For a thicker broth, you can simmer uncovered after adding the noodles to reduce liquid slightly.
- Make sure to brown the beef well for extra depth of flavor.
- If desired, garnish with fresh parsley for added color and freshness.
- This dish can be made a day ahead; flavors develop even better when reheated.
- Use low-sodium broth to control the saltiness since additional kosher salt is added during cooking.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 100 mg
