Amish Beef and Noodles - Food Wishes
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Date: 2024-09-18
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Comments and reviews: 20
SpiceSlice-i6
Amish beef and noodles Seriously, why are we romanticizing this dish as simple rustic American food’ The reality is, it's just bland comfort food that relies too heavily on beef and carbs without offering any real complexity. It’s 2024, peoplewhere’s the creativity No spices, no herbs, not even a twist of modern flavor. If we're being honest, adding a sprinkle of black pepper and calling it 'traditional Amish' just doesn't cut it. Why settle for a dish that barely tries when you could elevate it with something more adventurous This recipe is basically an excuse to indulge in meat and noodles, but don’t we deserve more than just comfort’ Where’s the zing The global flair Amish or not, food should inspire us, not put us to sleep.
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Amish beef and noodles Seriously, why are we romanticizing this dish as simple rustic American food’ The reality is, it's just bland comfort food that relies too heavily on beef and carbs without offering any real complexity. It’s 2024, peoplewhere’s the creativity No spices, no herbs, not even a twist of modern flavor. If we're being honest, adding a sprinkle of black pepper and calling it 'traditional Amish' just doesn't cut it. Why settle for a dish that barely tries when you could elevate it with something more adventurous This recipe is basically an excuse to indulge in meat and noodles, but don’t we deserve more than just comfort’ Where’s the zing The global flair Amish or not, food should inspire us, not put us to sleep.
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haydenschultz2093
Thanks for another really interesting recipe. Sometimes I have a chuck steak like you have with nice flat sides that I want to braise in nice seared cubes. I'm lazier than you so I'll do it in a different order. I'll salt the meat (let it rest in the fridge if I have time) and then sear the nice flat sides. I can usually get a much nicer sear that way. After it's seared on all sides, then I'll cube it and braise the cubes. I know there are some sides to the cubes that won't have any crust, but I think having a better sear on 2 sides makes up for it. And it's a lot easier.
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Thanks for another really interesting recipe. Sometimes I have a chuck steak like you have with nice flat sides that I want to braise in nice seared cubes. I'm lazier than you so I'll do it in a different order. I'll salt the meat (let it rest in the fridge if I have time) and then sear the nice flat sides. I can usually get a much nicer sear that way. After it's seared on all sides, then I'll cube it and braise the cubes. I know there are some sides to the cubes that won't have any crust, but I think having a better sear on 2 sides makes up for it. And it's a lot easier.
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riverbilly64
We just call that dish Beef and Noodles where I’m from. I grew up in Amish country, though, so I don’t have the Amish fetish that, oddly, to me, so many people have. This is a regular, traditional, Midwestern beef and noodle dish that probably appeared in an Amish cookbook produced to sell to tourists. No offense to the Amish, if it sounds like I’m headed that way. I always add a cup of cold perked coffee to my beef broth, to really bring out the flavor of the beef. I throw chopped fresh garlic in mine at the end and top off my bowl with fresh parsley.
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We just call that dish Beef and Noodles where I’m from. I grew up in Amish country, though, so I don’t have the Amish fetish that, oddly, to me, so many people have. This is a regular, traditional, Midwestern beef and noodle dish that probably appeared in an Amish cookbook produced to sell to tourists. No offense to the Amish, if it sounds like I’m headed that way. I always add a cup of cold perked coffee to my beef broth, to really bring out the flavor of the beef. I throw chopped fresh garlic in mine at the end and top off my bowl with fresh parsley.
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kenren110
I grew up near Kennett Square, PA, and Lancaster (an Amish Mecca as far as I knew) so Amish culture and mushrooms were there from my earliest memories. Mom made something very close to this, usually in the crockpot by adding the noodles (you are using enriched egg noodles, correct) in the last hour. It was a favorite in the household and would usually be served with frozen dough/fresh-baked bread. I was aware of its simplicity, which made me think maybe I could cook too.
Dang. there is an all-night diner nearby.
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I grew up near Kennett Square, PA, and Lancaster (an Amish Mecca as far as I knew) so Amish culture and mushrooms were there from my earliest memories. Mom made something very close to this, usually in the crockpot by adding the noodles (you are using enriched egg noodles, correct) in the last hour. It was a favorite in the household and would usually be served with frozen dough/fresh-baked bread. I was aware of its simplicity, which made me think maybe I could cook too.
Dang. there is an all-night diner nearby.
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norcalovenworks
When my grandma made this, she made the noodles with regular flour, salt, and eggs. The noodles were rolled flat, and cut into 2x2 squares. She called this pot pie, but the real name was bot bai. The noodles were really slippery, and chewey. I was a Mennonite farm kid. By the way, garlic should not be in this dish, as garlic does not seem to exist in the PA Dutch pantry. If you use homemade noodles, the residual flour on the noodles will thicken the broth.
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When my grandma made this, she made the noodles with regular flour, salt, and eggs. The noodles were rolled flat, and cut into 2x2 squares. She called this pot pie, but the real name was bot bai. The noodles were really slippery, and chewey. I was a Mennonite farm kid. By the way, garlic should not be in this dish, as garlic does not seem to exist in the PA Dutch pantry. If you use homemade noodles, the residual flour on the noodles will thicken the broth.
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kalasmith9472
I’m from central Pa, lived here all my life, and PA Dutch heritage. My family leaves the roast whole and roasts in the oven, which creates its own broth. Sear then roast whole with onions and seasonings. Then drain the broth into a pan to boil the noodles. And yes, mashed potatoes are typically served along side the tender shredded beef and noodles. When your appetite returns after being sick, it’s one of the most comforting meals to eat
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I’m from central Pa, lived here all my life, and PA Dutch heritage. My family leaves the roast whole and roasts in the oven, which creates its own broth. Sear then roast whole with onions and seasonings. Then drain the broth into a pan to boil the noodles. And yes, mashed potatoes are typically served along side the tender shredded beef and noodles. When your appetite returns after being sick, it’s one of the most comforting meals to eat
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norcalovenworks
Amish desert. Coffee Soup. Fill a coffee cup with smashed saltines. Pour coffee over it, then about 2 teaspoons of sugar, or more. Cover the coffee cup with the saucer, and wait 5 minutes. People who have not had this claim it is horrible, but it is sweet, hot, bitter, and salty, and much more complex than the English know.
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Amish desert. Coffee Soup. Fill a coffee cup with smashed saltines. Pour coffee over it, then about 2 teaspoons of sugar, or more. Cover the coffee cup with the saucer, and wait 5 minutes. People who have not had this claim it is horrible, but it is sweet, hot, bitter, and salty, and much more complex than the English know.
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spoosh13x13x13
I made this dish now 3 times and I gotta say. Tasty, filling and super easy to both make and cleanup. I add some buttered bread to sop up the extra juices / sauce on the side and I gotta say. Perfect fall or cold day meal. Thank you for sharing this so others can enjoy this amazing easy tasty meal.
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I made this dish now 3 times and I gotta say. Tasty, filling and super easy to both make and cleanup. I add some buttered bread to sop up the extra juices / sauce on the side and I gotta say. Perfect fall or cold day meal. Thank you for sharing this so others can enjoy this amazing easy tasty meal.
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TheMovingEye
This is the deluxe version of a German 70ies/80ies comfort recipe, where you take a can of Goulash soup and pour it over a pot of already cooked noodles. Fun fact: The insistence of Germans to call their beef soup goulash has confused people from Hungary and neighboring countries to no end.
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This is the deluxe version of a German 70ies/80ies comfort recipe, where you take a can of Goulash soup and pour it over a pot of already cooked noodles. Fun fact: The insistence of Germans to call their beef soup goulash has confused people from Hungary and neighboring countries to no end.
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kuritsubaji
Your weird lilting cadence.
That breaks complete sentences.
Into unnecessary phrases.
Creating a passive aggressive poem.
With a condescending tone.
Makes it supremely annoying.
To watch any of your videos.
For longer than 30 seconds.
Without throwing up.
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Your weird lilting cadence.
That breaks complete sentences.
Into unnecessary phrases.
Creating a passive aggressive poem.
With a condescending tone.
Makes it supremely annoying.
To watch any of your videos.
For longer than 30 seconds.
Without throwing up.
reply
jmcmonster
We made this a lot when I was growing up as well as a chicken version. Main difference is we would add milk and thicken the braising liquid with a roux, so it was creamy instead of soupy. Or take the Midwest approach and just add in a can of cream of mushroom.
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We made this a lot when I was growing up as well as a chicken version. Main difference is we would add milk and thicken the braising liquid with a roux, so it was creamy instead of soupy. Or take the Midwest approach and just add in a can of cream of mushroom.
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dutchovenmama
Ty ty for a recipe that I have (or can afford) all the ingredients; and is simple enough my kids would love it. Spare ribs were on sale this week and I couldn’t find a rib tip recipe from you. I would love to see it. Your ribs turned out amazing
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Ty ty for a recipe that I have (or can afford) all the ingredients; and is simple enough my kids would love it. Spare ribs were on sale this week and I couldn’t find a rib tip recipe from you. I would love to see it. Your ribs turned out amazing
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susanhammitt7080
a scoop of sour cream on top would be delicious. Of course, we have it over mashed potatoes. We do the same thing with turkey leftovers. Make noodles in the broth and serve over mashed potatoes. Because you can never have too many carbs.
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a scoop of sour cream on top would be delicious. Of course, we have it over mashed potatoes. We do the same thing with turkey leftovers. Make noodles in the broth and serve over mashed potatoes. Because you can never have too many carbs.
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SailorGolf
My Grandma (b. 1899) used to make this back in the 60’s for family gatherings’ and she was certainly Not Amish. I recon it’s just good ol’ American rustic cooking! She also made the World’s Best Apple Pie to my recollection anyway!
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My Grandma (b. 1899) used to make this back in the 60’s for family gatherings’ and she was certainly Not Amish. I recon it’s just good ol’ American rustic cooking! She also made the World’s Best Apple Pie to my recollection anyway!
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HeShoeTooBig
simple dishes like this are great because it gives you room to add more. i'd be so tempted to add some crushed garlic, carrots, and maybe even some corn for a little crunch, but i wouldn't add the corn until i've had the dish at least once.
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simple dishes like this are great because it gives you room to add more. i'd be so tempted to add some crushed garlic, carrots, and maybe even some corn for a little crunch, but i wouldn't add the corn until i've had the dish at least once.
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NavyGuy2OO7
That looks really good, with winter coming soon I'll have to make that! I could see the mashed potatoes being a really good replacement for the noodles with a thicker broth, maybe use a little cornstartch and turn it into more of a gravy.
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That looks really good, with winter coming soon I'll have to make that! I could see the mashed potatoes being a really good replacement for the noodles with a thicker broth, maybe use a little cornstartch and turn it into more of a gravy.
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Mochi-sn3ud
I live in Pennsylvania and just love Beef pot pie) I know, maybe not the correct term but those homemade noodles in broth with the beef, carrots, onion, and potatoes is absolutely amazing! Cannot wait for cooler weather to make this.
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I live in Pennsylvania and just love Beef pot pie) I know, maybe not the correct term but those homemade noodles in broth with the beef, carrots, onion, and potatoes is absolutely amazing! Cannot wait for cooler weather to make this.
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SpookyLuvCookie
Garlic power here in the UK is not as popular as in the Americas. When I buy garlic powder here, after a couple of months, it just turns into a hard lump. Am I buying the wrong thing Or is the UK just too damp for garlic powder
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Garlic power here in the UK is not as popular as in the Americas. When I buy garlic powder here, after a couple of months, it just turns into a hard lump. Am I buying the wrong thing Or is the UK just too damp for garlic powder
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LindaC616
I don't even eat much beef anymore, but I had to click on this one. I remember making this with my mom, when I was a kid we would make our own noodles. I tried to duplicate it in graduate school, but it did not come out the same
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I don't even eat much beef anymore, but I had to click on this one. I remember making this with my mom, when I was a kid we would make our own noodles. I tried to duplicate it in graduate school, but it did not come out the same
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cameron8253
making this tonight. I just got back from the store. go ahead and try to find a 'big enough for one' chuck steak, or for less than $11 a pound. I had to buy so much meat I had to invite folks to dinner to help me eat it.
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making this tonight. I just got back from the store. go ahead and try to find a 'big enough for one' chuck steak, or for less than $11 a pound. I had to buy so much meat I had to invite folks to dinner to help me eat it.
reply
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