Home-Style Beef 'n Noodles with Mushrooms & Onions

• Meat

  • 3 1/2 lb Beef chuck, boneless roast

• Produce

  • 1/2 tbsp Garlic
  • 1 (8 oz. container Mushrooms, fresh
  • 1 Onion, medium

• Canned Goods

  • 2 cups Beef broth

• Condiments

  • 1/8 cup A1 original steak sauce, Original
  • 1/2 tbsp Horseradish
  • 1/2 tbsp Mustard, spicy brown

• Pasta & Grains

  • 1 (24 oz. bag Reames home-style frozen egg noodles, cooked and drained

• Baking & Spices

  • 2 tsp Black pepper, coarse ground
  • 2 tbsp Cornstarch
  • 1 half 1 ounce envelope French onion soup mix such as lipton's
  • 1/2 tsp Kosher salt
  • 1 tsp More kosher salt

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Dairy

  • 2 tbsp Butter

• Liquids

  • 2 tbsp Water

Found on wildflourskitchen.com

Ingredients

• 3½ lbs. boneless beef chuck roast, cut into LARGE chunks bigger than bite-sized
• ½ tsp. coarse ground black pepper
• 3 Tbl. vegetable oil
• 2 cups beef broth
• 1 medium onion, halved and cut into ½ wedges and separated
• half of a 1 ounce envelope French Onion Soup Mix such as Liptons
• ⅛ cup A1 Original Steak Sauce
• ½ Tbl. minced garlic ( 2 large cloves)
• ½ Tbl. horseradish
• ½ Tbl. spicy brown mustard
• ½ tsp. kosher salt
• 1½ tsp. coarse ground black pepper
• 2 Tbl. butter, cut up
• 1 (8 oz.) container fresh sliced mushrooms
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 (24 oz.) bag Reames Home-Style Frozen Egg Noodles, cooked and drained
• 1 tsp. more kosher salt or to taste

Directions

• Cut roast, trimming excess fat as you go, into LARGE bite-sized pieces because beef shrinks when it cooks. You want to end up with nice big chunks.
• In large metal roaster that you can use on the stove, lightly brown meat on all sides with ½ tsp. pepper over medium-high heat in a little oil. You may have to do this in a large frying pan. (Should take about 10 minutes.).
• When beef is lightly browned on the outside, add broth, onion, soup mix, A-1, garlic, horseradish, mustard, ½ tsp. kosher salt and 1½ tsp. pepper. Dot with butter.
• Bring to a boil, cover with lid, turn down heat to Low and simmer for 1½ hours.
• Stir occasionally. Just 2 or 3 times is all.
• Add mushrooms, recover, and simmer 15-20 minutes longer.
• Remove lid.
• Mix cornstarch and cold water, add, stirring. Simmer, stirring only occasionally, for a few more minutes until thickened a bit. Cover and set aside.
• In large pot, bring enough water to a boil, adding 2 tsp. regular salt, and cook noodles according to package directions. Drain well, and fold into pot of beef.
• Serve with warm crusty bread and butter, and a side vegetable such as green beans, or a nice garden salad.