Amish Beef and Noodles Recipe

Name: Amish Beef and Noodles
Prep time: 15 min
Cook time: 140 min
Total time: 155 min
Yield: 6
Ingredients: 2 1/2 pounds beef chuck, cut into 2-inch cubes; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper, plus more for the top; 1 tablespoon vegetable oil; 2 large yellow onions, sliced; 2 tablespoons all-purpose flour; 1 teaspoon garlic powder; 1 rounded tablespoon beef bouillon paste; 8 cups beef broth, divided; 12 ounces large egg noodles; sliced green onions to garnish, optional

Cook Time: 140 minutes

One of my earliest foodie memories from childhood has to do with people coming back from the Amish country in southern New York State, near the Pennsylvania border, with all sorts of amazing pies, breads, and other baked goods. It was always a treat to enjoy whatever freshly made goodness they were sharing, but had I known about these beef noodles, I would have made a special request for their next road trip.

As I touched on in the video, every once in a while we should make a dish like this, not just to enjoy some very delicious, classic American comfort food, but also as a reminder that we dont always need a long list of ingredients to create an amazing bowl of food. This humble beef and noodles recipe is so simple, its complex, and I really do hope you give it a try soon. Enjoy!

Ingredients

2 1/2 pounds beef chuck, cut into 2-inch cubes
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper, plus more for the top
1 tablespoon vegetable oil
2 large yellow onions, sliced
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 rounded tablespoon beef bouillon paste
8 cups beef broth, divided
12 ounces large egg noodles
Sliced green onions for garnish (optional)

Directions

Step 1: Toss the beef with salt and pepper until evenly coated.

Step 2: Heat vegetable oil on high heat in a Dutch oven. Brown the beef thoroughly on both sides, working in batches if necessary. Remove the beef to a bowl and turn off the heat.

Step 3: Add butter to the Dutch oven, along with sliced onions and a pinch of salt. Turn the heat to medium-high and cook, stirring, until the onions become golden, about 5 minutes.

Step 4: Stir in the flour and cook, stirring constantly, for 2 more minutes.

Step 5: Add garlic powder, beef bouillon paste, and beef broth. Stir the mixture and wait for it to come to a boil.

Step 6: Return the reserved beef to the Dutch oven. Stir everything together, cover, and reduce the heat to low. Let it simmer for about 2 hours, until the meat is very tender.

Step 7: Use a strainer to remove the beef and place it in a bowl. Bring the broth back to a boil over high heat and add the noodles. Stir and cook the noodles for about 30-60 seconds less than the package directions to keep them firm.

Step 8: Once the noodles are almost tender, stir in the reserved beef and reduce the heat to low. Let the noodles finish cooking and ensure the beef is heated through.

Step 9: Taste and adjust the seasoning if necessary. Serve immediately, topped with freshly ground black pepper and optional green onions.

Nutrition Facts

Per serving: 518 Calories

Total Fat: 17g (22%)
Saturated Fat: 6g (31%)
Cholesterol: 206mg (69%)
Sodium: 2194mg (95%)
Total Carbohydrate: 21g (8%)
Dietary Fiber: 1g (5%)
Total Sugars: 2g
Protein: 69g (139%)
Vitamin C: 2mg (2%)
Calcium: 69mg (5%)
Iron: 7mg (41%)
Potassium: 912mg (19%)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The History of Amish Beef and Noodles

Amish Beef and Noodles, often simply called beef and noodles within Amish communities, has roots in the 18th and 19th centuries when Amish settlers migrated from Europe to the American Midwest. Originating from German and Swiss culinary traditions, this dish reflects the Amish values of simplicity, practicality, and resourcefulness. It was designed to use basic pantry ingredients, particularly leftover beef, and transform them into a hearty, filling meal capable of sustaining long days of farm labor. Over time, it became a beloved staple, passed down through generations and refined by home cooks for both flavor and efficiency.

Regional Characteristics

This dish is most commonly associated with the Amish communities in Pennsylvania, Ohio, and Indiana, though it has spread throughout the Midwest. Regional variations often include differences in noodle types, such as broad egg noodles versus hand-cut pasta, and the choice of beef cuts, from chuck roast to short ribs. Some regions enhance the gravy with a splash of red wine or additional herbs, while others keep it strictly traditional with a simple beef broth base. The common thread is a focus on tender meat, flavorful broth, and satisfying noodles that soak up every drop of sauce.

Differences from Similar Dishes

Amish Beef and Noodles is frequently compared to beef stroganoff, German goulash, or homemade pot roast with noodles, but key differences set it apart. Unlike stroganoff, it rarely contains sour cream or mushrooms in its original form, emphasizing the purity of the beef flavor. Unlike goulash, it avoids heavy paprika or tomato-based sauces. The simplicity of seasoningsalt, pepper, and beef bouillonis central to its identity, allowing the slow-cooked meat to shine. Its noodles are usually larger, softer, and more absorbent than those used in other beef-and-pasta dishes, making the meal uniquely comforting.

Where It Is Commonly Served

Traditionally, Amish Beef and Noodles is a family meal served at home rather than in restaurants. It appears on Sunday tables, during holiday gatherings, and at community events such as church dinners and local fairs. In modern times, it has also become a popular dish at Amish-themed restaurants and farm-to-table venues, where the emphasis is on authentic, home-style cooking. It is often accompanied by simple sides like green beans, coleslaw, or mashed potatoes, further highlighting its status as hearty, rural comfort food.

Interesting Facts

In Amish culture, meals like beef and noodles reflect both practicality and hospitality; a large batch can feed multiple families or visitors.
The dishs slow-cooking method mirrors traditional Amish cooking practices, where food was simmered in large cast-iron pots over wood stoves for hours.
While traditionally simple, modern adaptations sometimes include additions like mushrooms, red wine, or even a touch of cream to enrich the flavor, showing the flexibility of the recipe.
Leftovers are highly prizedreheating often improves the flavor, as the noodles absorb more of the savory broth.
Amish Beef and Noodles is considered a benchmark of midwestern comfort food and is frequently recommended for novice cooks seeking a straightforward yet impressive dish.

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FAQ about Amish Beef and Noodles Recipe

Leftovers of Amish Beef and Noodles can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the dish for up to 3 months. To reheat, thaw in the fridge overnight if frozen and heat on the stove or in the microwave until hot.

Yes, you can substitute beef chuck with other cuts like brisket or round steak, though the cooking time and texture might vary. Chuck is ideal for slow cooking due to its tenderness and marbling, but other cuts can work as well if cooked properly.

You can substitute the beef bouillon paste with beef bouillon cubes or granules. Just make sure to adjust the amount, as paste is more concentrated than cubes or granules. Dissolve it in some of the broth before adding it to the dish.

Yes, you can use different types of noodles like egg noodles, wide noodles, or even gluten-free pasta if desired. Just adjust the cooking time according to the type of noodles used.

Yes, Amish Beef and Noodles can be made ahead of time. You can prepare the dish, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving. The flavors will actually improve after sitting for a day.

Yes, you can adapt this recipe for a slow cooker. Brown the beef in a skillet as instructed, then transfer it to the slow cooker along with the remaining ingredients (onions, garlic powder, beef broth, etc.). Cook on low for 6-8 hours or until the beef is tender. Add the noodles towards the last 30 minutes of cooking.

Yes, you can add vegetables like carrots, celery, or peas to the dish for added flavor and nutrition. If using, add the vegetables after browning the beef and let them cook in the broth. Be mindful of cooking times, especially for firmer vegetables like carrots.

If the broth is too thin, you can thicken it by making a cornstarch slurry (mixing 1 tablespoon of cornstarch with 1 tablespoon of water) and stirring it into the simmering broth. Let it cook for a few minutes to thicken, and adjust seasoning if necessary.

Yes, you can add a splash of red wine for added depth of flavor. Add it when cooking the onions and garlic to allow it to reduce before adding the beef broth. Just be sure to adjust the seasoning afterward.

To reduce the sodium content, you can use low-sodium beef broth and omit the beef bouillon paste or use a low-sodium version. Additionally, you can reduce or eliminate added salt and adjust seasoning with herbs and spices instead.

Comments

karlhungusjr

10/06/2025 01:52:54 PM

I've made a version of this for years now(we've always just called it beef and noodles). the only real difference is, I add big spoonful of sour cream at the end and stir it in until it's blended.

Ranger Rick

09/20/2024 01:48:22 PM

Good, basic recipe for a dish we ate many times on our farm. We used my Grandma's homemade egg noodles, similar to the ones you can find in the freezer section in the grocery store, and home canned chuck roast, which sped up the cooking time a lot, since it's precooked during canning and ready to eat. My Dutch/German family served this over boiled, then mashed potato chunks for added carbs to keep us going during hard days of work. Leftovers are the best!

laura

10/08/2024 10:07:46 AM

Step 3 states to add butter, but butter is not listed in the ingredients. I added 4 tablespoons of butter, then added the onions and garlic. I added a little beef broth and alot of red wine. I cooked in it the oven at 325deg for 3 1/2hrs. Served over buttered noodles. It was tender and delicious!

BluePrune6846

02/11/2025 01:04:37 AM

This was so good!! My husband sent me this recipe wanting to try it. I followed the recipe with two small changes. Living in the Midwest, we serve beef and noodles (or chicken and noodles) over mashed potatoes. So I made a cornstarch slurry to thicken the broth into more of a gravy. The other change I made was by using Reames frozen egg noodles instead of dry noodles. This recipe is definitely a new favorite!!

Mark Hamilton

01/10/2025 03:14:04 AM

With so few ingredients I have found that one should use quality meat, noodles, and other ingredients. . Get a good fond on the pan and a crust on the beef. Use quality beef stock (eg Swanson's) and a generous tablespoon of bullion paste. And don't forget to completely salt and pepper the beef before hand, and I let it sit for at least 30 minutes before browning. Do this and you will be very happy with the results. PS - Don't forget to garnish with black pepper. Don't skim off too much fat.

robin999

10/07/2024 04:16:08 AM

Sounds great but all that sodium is not good for me . It's like about 2,000 mg of sodium *per serving*. That's an entire day's quota for me.

Fionaturrorealtor Turro

10/06/2024 09:31:49 PM

I added sauteed mushrooms. And a cup of burgundy wine. I've been making variations of this for many years. Basically similar to beef stroganoff when you add sour cream. Which I did. I didn't tweaked until I tasted the original recipe. It needed a little something. Excellent with sour cream. Ty for sharing

Michael Dominic

09/24/2024 12:17:21 AM

I used chuck short ribs. It was great. I also used a bit of cornstarch to thicken the sauce up.

Sevan Centurio

10/01/2024 06:14:29 PM

my first attempt left the meat, a little less tender than I would’ve liked.

CAS33

12/09/2024 02:50:58 PM

This was awesome! The meat was so tender and delicious. I was a bit concerned because I like more of a gravy with my beef and noodles, but I still tried it and I'm so glad I did. The only thing I added to the recipe was a cup of red wine. I also couldn't find the beef bouillon paste so I just did the beef bouillon. I will definately be making this again. THANK YOU for a wonderful recipe!

Kehoenak

11/24/2024 11:22:45 PM

We did add mushrooms, the dish was excellent.

WobblyFlax8857

09/09/2025 04:49:55 AM

I always make a double batch of this and I slow cook it much longer and it is worth the time and effort! We can it my 12 hour dinner. Lol

Razz

07/20/2025 04:21:49 PM

Few ingredients, little effort, big flavor. A great dish to break out once a month or as comfort food.

ElfinRibs9000

04/01/2025 01:47:58 PM

This is soooooo good it's like German goulash

Jerry Johnson

02/20/2025 10:01:44 PM

My friends were blown away.

Rich

01/13/2025 12:38:45 AM

I made a double version of this and am glad I did. I just added a little less than double the ingredients and was very pleased with how it came out and tasted. Everyone in the the house loved it and now I have leftovers for my lunch tomorrow. Even thought about adding mushrooms and even a little spice next time for a slightly different flavor. It can be taken into other directions easily or be left alone as a comfort dish.

Kehoenak

11/24/2024 11:22:45 PM

We did add mushrooms, the dish was excellent.

jamesm2223

11/03/2024 07:56:51 PM

No my children could not get enough they loved it Thank you

DREGINEK

10/28/2024 11:35:59 PM

Subtle yet classically delicious! There’s no major flavor thrills here but it hits the spot like Grandma’s cooking and is a great Sunday evening meal when you have a little more time to pull this off. I also noted that there is no butter in the ingredient list but states in one of the steps. I used 2 TBLS and that worked for us. The meat was so tender I was asked if I used ribeye steak! Nope! Was asked - no demanded - to make this again sometime soon. And I will! Thanks Chef John!

Ashley Nelson

10/18/2024 05:43:18 AM

Everyone raved about it.

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