The BEST Amish Beef and Noodles — Tender Beef in Rich, Savory Gravy

🔗 Save $6,000 A Year with My Complete Amish Home-Saving Method I teach: https://eliasyoder.com Let me show you today a dish that is dear to my heart above near any other, for it is my own people's food, a proper Amish beef and noodles, tender beef simmered slow in a rich brown gravy with soft egg noodles cooked right in, all of it served over a bed of mashed potatoes, a dish of such deep, warm, homely comfort that it is the very taste of home to me and mine. This is Pennsylvania Dutch comfort food at its finest, the kind of thing served at our gatherings, our Sunday dinners, our weddings and our funerals, wherever the community comes together. Now, this is kin to my beef and onions in brown gravy, but its own thing. It is the authentic dish of my people, made just so, and served the traditional way, over mashed potatoes, so it is a double comfort, noodles AND potatoes both, what some call the double starch, and the noodles are cooked right in the gravy, soaking up all that flavor. INGREDIENTS (serves 6) 2 lbs beef chuck, cut into chunks 2 tablespoons oil, for browning Salt and pepper 1 onion, chopped 3 tablespoons flour 4 to 5 cups beef broth (homemade is best) 1 tablespoon Worcestershire sauce 1 bay leaf 12 oz egg noodles (broad, homemade is best) Mashed potatoes, to serve over Here is what you will learn: ✔ Why you use a cheap, tough cut (chuck) and make it tender ✔ Why you brown the beef well first (flavor and the fond) ✔ How to build a rich brown gravy from the fond ✔ Why you simmer it low and slow until fork-tender ✔ The traditional Amish way: cook the noodles RIGHT in the gravy ✔ Why that makes them soak up flavor and thicken the gravy ✔ The Pennsylvania Dutch double-comfort: serve it over mashed potatoes ✔ Why it is the food of Amish gatherings, weddings, and funerals ✔ How to make it ahead or for a crowd ✔ How to fix tough beef, mushy noodles, or a thin gravy You do not need a box or a bag. You need cheap beef, good noodles, and potatoes. And once you