Thursday, September 27, 2012
Recipe Round #2 - Roast Beef to Beef & Noodles
Rosemary Roast Beef and veggies. Take your meat and chop it into thin strips about 1/4 inch wide and 1 inch long. Take your veggies and broth and place them in a large pot or deep skillet. Use a potato masher to smash the veggies but make sure you don't mash them too finely. You still want a lot of chunks rather than a smooth puree. Add the meat, 2 cups of water, 1/4 teaspoon pepper, and 1 teaspoon dried oregano or Italian seasoning. Heat on medium-high covered until bubbling. Stir occasionally. Meanwhile, cook your pasta. I used homemade egg noodles I got at the local farm market - 2 packets that were each 8 ounces. You could use 16 ounces of macaroni, penne or store-bought wide egg noodles as well. Boil your pasta until almost cooked. While the pasta is still a little under-done, drain all but about 1/2 cup of the pasta water out and dump your pasta and the 1/2 cup of pasta water into your beef sauce. Stir until water is mixed in and pasta is well coated in the sauce. Cover and continue cooking about 5 minutes until the pasta has absorbed the excess liquid and is soft. Turn off heat and stir in 1/2 cup sour cream and 2 tablespoons of butter.
Posted by April S.