This “twist” on the classic Amish staple incorporates a hint of smoked paprika and a splash of Worcestershire sauce to deepen the savory notes of the chuck roast, along with a “melt-in-your-mouth” finish by folding in cold butter right before serving.
The “Modern Heirloom” Amish Beef and Noodles
Ingredients
- 3 lbs Chuck Roast, trimmed and cut into 2-inch chunks
- 1 lb Extra-thick Amish Egg Noodles (the frozen or dried “homestyle” variety)
- 4 cups High-quality beef bone broth
- 2 cups Water
- 1 large Sweet onion, diced
- 3 cloves Garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tsp Smoked paprika (The Twist!)
- 2 Bay leaves
- 4 tbsp Cold butter, cubed
- Salt and cracked black pepper to taste
- Fresh parsley for garnish
Instructions
- Sear the Beef: Season the beef chunks generously with salt and pepper. In a large Dutch oven, sear the meat in batches over medium-high heat until deeply browned on all sides. Remove beef and set aside.
- Sauté Aromatics: In the same pot, add the diced onion. Cook until translucent, then add garlic, smoked paprika, and Worcestershire sauce. Stir for 60 seconds until fragrant.
- Slow Simmer: Return the beef to the pot. Add the beef broth, water, and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours, or until the beef shreds easily with a fork.
- The Noodles: Once the beef is tender, shred it into bite-sized pieces directly in the pot. Bring the liquid back to a gentle boil. Add the Amish egg noodles.
- The Finish: Cook the noodles in the beef liquid (do not drain!) for about 12–15 minutes until they are tender and have absorbed most of the broth, creating a thick, gravy-like consistency.
- The Gloss: Turn off the heat. Fold in the cold cubed butter and stir until melted. This creates a silkier, richer sauce than the traditional version. Garnish with parsley and serve over mashed potatoes if you’re feeling extra indulgent.
