German Beef-Noodle Soup

Oxmoor House
3 quarts


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1 (3-pound) boneless chuck roast
1 medium onion, sliced
1 tablespoon vegetable oil
2 quarts water
2 teaspoons salt
1/2 teaspoon pepper
4 medium tomatoes, peeled and chopped
Homemade Noodles


Brown roast and onion in oil in a large Dutch oven until meat is browned on all sides. Add water, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer 3 1/8 hours. Cut roast into bite-size pieces. Stir in tomatoes and half the Homemade Noodles (reserve remaining noodles for use in other recipes). Cover and simmer 30 minutes or until noodles are tender. Spoon into individual serving bowls. Serve immediately.

Created date

February 2010