Description
Amish Beef & Noodles is a hearty, comforting dish featuring tender, shredded beef rump roast simmered in a rich beef broth with sautéed onions, served over wide egg noodles. This classic dish offers a satisfying blend of deep flavors and tender textures, perfect for family dinners and cozy meals.
Ingredients
Scale
Beef and Seasoning
- 4 Tbsp. vegetable oil, divided
- 2 lb. beef rump roast, cut into 2” cubes
- 2 Tbsp. all-purpose flour
- 4 tsp. kosher salt, divided
- 1/2 tsp. freshly ground black pepper, plus more for serving
Vegetables and Broth
- 2 large yellow onions, finely chopped (about 3 cups)
- 8 cups low-sodium beef broth, divided
Pasta
- 12 oz. wide egg noodles
Instructions
- Prepare and Brown the Beef: In a large pot over medium-high heat, heat 2 tablespoons of vegetable oil. In a large bowl, toss the beef cubes with all-purpose flour, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper until evenly coated. Add half of the beef to the hot pot and cook, turning occasionally, until browned on two sides, about 4 to 5 minutes. Transfer browned beef to a plate and repeat with remaining 2 tablespoons oil and beef.
- Sauté Onions and Simmer Beef: Reduce the heat to medium. Add the chopped onions and 1/2 teaspoon kosher salt to the pot, stirring occasionally, and cook until onions are just tender, about 5 to 7 minutes. Return the browned beef to the pot, pour in 6 cups of beef broth, and bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low, cover the pot, and simmer the beef until tender enough to shred with a fork, approximately 2 to 2 1/2 hours.
- Shred the Beef: Transfer the cooked beef to a large plate and shred it into bite-size pieces using two forks.
- Cook Noodles and Combine: Pour the remaining 2 cups of beef broth into the same pot and bring it to a boil. Add the wide egg noodles and cook, stirring occasionally, until tender, about 7 to 8 minutes. Return the shredded beef to the pot, toss to combine, and season with the remaining 1 1/2 teaspoons kosher salt as needed.
- Serve: Divide the beef and noodles among bowls and serve topped with plenty of freshly ground black pepper for added flavor.
Notes
- Use low-sodium beef broth to control the saltiness of the dish.
- For extra depth, you can add a splash of Worcestershire sauce during the simmering step.
- Wide egg noodles are essential for the authentic texture; substitute with similar pasta if unavailable.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Adjust seasoning at the end carefully; the broth reduces and intensifies in flavor during simmering.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
