Beef Noodle Soup


3 cubes Knorr beef bouillon
1 qt. hot water plus 1/2 to 1 qt. more water, as needed
3 Lbs. boneless shoulder roast
2 Tbsp vegetable oil (optional - use only if needed)
1/2 cup apple cider vinegar
2 cloves garlic, crushed, peeled, minced fine
1 medium sweet type onion, peeled, chopped
1 1/2 tsp. salt
1/4 to 1/2 tsp. black pepper
2 Lbs. egg noodles, broken in 3 or 4 pieces each - unprepared


Preheat Oven to 350 Degrees F. if baking meat. Dissolve beef bouillon cubes in hot water and set aside. Heat a large Dutch oven or oven-proof skillet over medium high heat. Add oil if meat is VERY lean, otherwise, just add meat and sear until brown on all sides. Add vinegar to pan. Simmer for about 5 minutes. Add beef bouillon cubes mixed in water to pan with beef. Bring to a boil. Add garlic, onion, salt and black pepper. Cover pan and cook on low heat until well done and very tender. Add more beef bouillon or water, if needed, while cooking. Note: You only want the meat to be only about 1/2 covered with liquid. If desired, you may bake meat, covered, at 350 degree F. for about 1 1/2 hours.

When meat is done and very tender, remove from stovetop or oven, allow to cool thoroughly. Slice meat and chop it to desired size. Reserve chopped beef. Leave liquid in pot. Add noodles to boiling beef stock and boil for about 18 minutes. Add extra beef bouillon or water thinning soup to desired consistency, only if needed. Add chopped beef back to the pot and bring to a boil. Adjust seasoning to taste. Serve Hot in preheated soup bowls.

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