Dinner for 6

Beef and Egg Noodles

Name: Beef and Egg Noodles
Total time: 180 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb chuck roast; 2 tsp kosher salt (optional); 2 tbsp all-purpose flour; 2 tbsp olive oil (optional); 1 yellow onion; 1 tbsp minced garlic; 1 tbsp tomato paste; 8 cups beef stock; 1 tbsp worcestershire sauce; 1 tsp italian seasoning; 1 tsp beef or chicken better than bouillon (optional); 16 oz wide egg noodles; freshly cracked black pepper (optional); minced fresh flat leaf parsley (optional)

Floured chuck roast cooks under pressure with onions, garlic, tomato, and stock before wide noodles finish in the same pot.

$3.62per serving $$$

180 minstart to table

6servings

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Ingredients

2 lb chuck roast
2 tsp kosher salt (optional)
2 tbsp all-purpose flour
2 tbsp olive oil (optional)
1 yellow onion
1 tbsp minced garlic
1 tbsp tomato paste
8 cups beef stock
1 tbsp worcestershire sauce
1 tsp italian seasoning
1 tsp beef or chicken better than bouillon (optional)
16 oz wide egg noodles
freshly cracked black pepper (optional)
minced fresh flat leaf parsley (optional)

Steps

Cut the chuck roast into 2-inch pieces, season with salt and pepper, and toss with the flour.
Set a 6-quart pressure cooker to sauté, heat the oil, and brown the beef in batches for 8 minutes.
Add the onion and garlic, then cook for 3 minutes before stirring in the tomato paste.
Pour in the beef stock, Worcestershire sauce, Italian seasoning, and bouillon, scraping up browned bits.
Seal the cooker and cook on high pressure for 60 minutes, then let the pressure release naturally for 20 minutes.
Stir in the egg noodles, seal again, and cook on high pressure for 4 minutes before releasing pressure quickly.

Main ingredient on sale this week? See what to make with beef chuck roast or stew beef on sale.