Recipe Background
Warm and comforting Winter Night Noodles with tender beef and flavorful broth.
Winter Night Noodles bring warmth and comfort into your soul with each bite. The scent of beef lovingly searing in vegetable oil fills the kitchen, mingling with earthy onions and rich broth, creating a symphony that promises satisfaction. Each forkful offers tender chunks of beef mingling with egg noodles and is a reminder of simple joys found on cold nights. This dish captures the rustic, hearty essence of winter, a culinary hug in a bowl.
Preparing these noodles is refreshingly straightforward, even for those with modest kitchen skills. As the beef gently simmers, the task of cooking becomes almost meditative. Stirring the tender noodles into the savory broth, tasting and adding just a touch more salt or pepper as needed, you capture the satisfying blend of flavors. The process is engaging yet laid-back, allowing room for small, personal touches. A dish that's as forgiving as it is rewarding.
Ingredients
- 4 tablespoons vegetable oil
- 1 (2-pound) beef rump roast cut into 2-inch-thick cubes
- 2 tablespoons all-purpose flour
- 2 1/2 teaspoons kosher salt divided, plus more, to taste
- 1/2 teaspoon freshly ground black pepper plus more, to taste
- 3 cups yellow onions finely chopped
- 8 cups low-sodium beef broth divided
- 1 (12-ounce) package wide egg noodles
Directions
- In a large pot over medium-high heat, add 2 tablespoons of the vegetable oil.
- In a large bowl, add the beef cubes, the flour, 2 teaspoons of the salt, and 1/2 teaspoon of the black pepper and toss to combine.
- Add 1/2 of the seasoned beef cubes to the heated vegetable oil and cook, turning occasionally, until they are browned on two sides, about 4-5 minutes.
- Place the browned beef cubes on a paper-towel-lined plate and let them drain.
- In the same pot over medium-high heat, add the remaining vegetable oil.
- Repeat the cooking process with the remaining beef cubes.
- Reserve the drippings in the pot.
- Reduce the heat to medium. In the same pot, add the onions and 1/2 teaspoon of the salt to the reserved drippings and cook, stirring occasionally, until they are just tender, about 5-7 minutes.
- Increase the heat to medium-high. Add the browned beef cubes and 6 cups of the beef broth to the onions and bring to a boil.
- Reduce the heat to medium-low. Cover the pot and simmer the beef mixture until the meat reaches an internal temperature of 145 degrees F and is tender enough to shred with a fork, about 2 hours-2 hours 30 minutes.
- Optionally, transfer only the cooked beef cubes to a large plate and use two forks to shred them into bite-size pieces.
- Add the remaining beef broth to the sauce mixture in the pot and bring to a boil.
- Add the egg noodles to the sauce mixture and cook, stirring occasionally, until they are tender, about 7-8 minutes.
- Add the shredded beef to the noodle mixture and toss to combine.
- Taste the noodle-beef mixture and season with the extra salt, as needed. Stir to combine.
- Serve the noodle-beef mixture, garnished with the extra black pepper.
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