Chef Scott: Beef and Noodles

BETTENDORF, Iowa –  Welcome to winter: a time for fires, snuggling under blankets, and eating warm, rib-sticking “comfort” foods.

“You know, on really cold days, old beef and noodles go a long way,” says Chef Brad Scott, the head of Scott Community College’s School of Culinary Arts and Hospitality Management.

“What’s great about this dish is how inexpensive it is to make,” says Chef Scott.

He starts with a pound and a half of stew meat which sells for about $1.69 a pound.

1. Add 3 tbsp of oil to a hot, deep-sided frying pan or wok
2. In a separate bowl, dredge the stew meat in flour for a light coating
3. Carefully put the meat in the oiled frying pan
4. Brown for 15 minutes
5. Add 1 tbsp of course, black pepper
6. Add 1 tbsp Garlic
7. Add 1 tsp of salt
8. Add two bay leaves and mix together
9. Add mixed vegetables (carrots, onions,
10. De-glaze the pan by pouring in 1 qt beef stock
11. Add lemon wedge
12. Turn down the heat to a “lazy boil” for an hour
13. After that hour, add noodles
14. Cook for an additional 90-minutes
15. Serve in bowls or on a plate

Chef Scott says it’s an inexpensive meal for the heartiest of appetites.



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