Beef and Noodles

I was asked by the Communications team if I had any hobbies, and all I could respond with was endless talking and red wine consumption. However, I realized my family and friends have dubbed me the “Midwest Casserole Queen,” so I guess this can be considered a hobby, right?

I have included a recipe that most ask me to make, Beef and Noodles. For this to be completely Midwestern as-much-starch-as-possible material, serve it with mashed potatoes. I have tweaked the recipe over the years to require only a 20-minute prep. If you have the time, you can buy a pot roast (or any meat you prefer), slow cook it until tender, let it cool and then shred. Keep the juices or add more broth so you have around 2 cups to equal the amount in the Grabill’s can listed below. The steak seasoning is the difference maker — use whichever brand you like the most!

I do not have any pictures of myself cooking, so I included photos of me during the Manning brothers' time on campus shooting their Ghostbusters-themed skit. We were asked not to take photos but shockingly I didn’t follow the rules and had my student worker take some secretly. It was the one day I was famous, and I always claim I was in a movie with them. I felt my husband eye-rolling as I wrote that sentence.

BEEF & NOODLES RECIPE

Around 8-10 servings. Freezes well.

• 25-ounce can Grabill’s beef chunks (Discard fat, keep broth and shred the meat.)
• 16-ounce bag of narrow noodles
• 4 cups beef broth
• 1 ½  cups Johnny’s Au Jus Concentrate mixed with ½ cup water (You can substitute more beef broth for the concentrate, but I like the potency this brings.)
• 1 cup heavy whipping cream
• 1 ½ tablespoons Worcestershire
• 1 ½ tablespoons of Steak Seasoning (I use St. Elmo’s or Famous Dave’s, but use whatever you like or have on hand.)
• 1 tablespoon minced garlic
• Salt and pepper to taste (I use 14 turns on a grinder which equals around 2 teaspoons.)

Mix all together and bring to a boil. Simmer until noodles are done and you are happy with the amount of liquid you have. Some like it soupy, others like it thick! I usually have a can of beef broth on hand just in case it thickens too much.

Dana Pierce

MCOB Facilities Administrator

Facilities & Program Operations