Cathy2 wrote:On April 5th, Greater Midwest Foodways Alliance meeting will be on sweets and desserts. When we had our sausage event, we lunched on every sausage discussed during the program. Unfortunately you cannot serve candy, cake and cookies for lunch.
I have been advocating chicken and noodles served at church suppers when you get beyond metropolitan Chicago. I see now I should also be considering beef and noodles as well. I wasn't aware these were served on top of mashed potatoes, which is especially great.
tyrus wrote:Here's how I would replicate it:
I would start by making the homemade egg noodles - she would use 1/2 or 1 egg per person. Make a flour well and add room temperature eggs. Knead dough until incorporated, roll out on a flour dusted area to a pie crust thickness. Once you have the right thickness, dust again and roll up the noodle mixture into a log (like a jelly roll). Then slice the roll into 1/4-1/2 inch thick noodles. Separate the noodles, dusting them with flour and let them dry (preferably overnight). My grandmother would use a "swiss steak" or other cheap cut of beef, probably in the 1-2 lbs range. Pat the beef dry, salt/pepper and sear on both sides of a large pressure cooker (6 to 8 qt.). Once browned, add water and pressure cook for 30 minutes - let cool and remove beef to a small bowl. The liquid should be a dark brown and you should add more canned beef stock (maybe 32-48 oz) for the boiling liquid. Bring liquid to a rapid boil and carefully and slowly add the dried noodles. If the liquid is not hot enough or if you add the noodles too fast, you'll get a large dough ball instead of individual noodles. Cook for 20 minutes or so (seems like a while) until the noodles are cooked and the broth is at a gravy consistency. You may have to add some more liquid during this process.
She would serve this at Thanksgiving and everyone would pile a large spoon full of noodles over their mashed potatoes.
Please note that this is purely from memory as my grandmother never wrote anything down but I had seen her make this dish a few times.
emdub wrote:Hi- glad this topic really took off, as the original poster!
tcdup wrote:There's a nice write-up at Champaign Taste that talks about a dinner at the Apple Dumpling restaurant. It includes a picture of beef and noodles (served over mashed potatoes) and a little video clip of the owner talking about the restaurant.
rosedavid wrote:Around Terra Haute Indiana and central Illinois/Paris etc was a Large Irish population. Who for over the past hundred years have made homemade noodles with chicken or turkey and served it over mashed potatoes for all family reunions and holidays.The Irish brought over mashed potatoes recipe in the 1800 not the Germans.
rosedavid wrote:Around Terra Haute Indiana and central Illinois/Paris etc was a Large Irish population. Who for over the past hundred years have made homemade noodles with chicken or turkey and served it over mashed potatoes for all family reunions and holidays.The Irish brought over mashed potatoes recipe in the 1800 not the Germans.
little500 wrote:rosedavid wrote:Around Terra Haute Indiana and central Illinois/Paris etc was a Large Irish population. Who for over the past hundred years have made homemade noodles with chicken or turkey and served it over mashed potatoes for all family reunions and holidays.The Irish brought over mashed potatoes recipe in the 1800 not the Germans.
I did not think of beef/chicken with noodles served over mashed potatoes in an Irish context; however, in the Amish communities of NE Indiana this is ALWAYS served at family-style restaurants.
And there hasn't been any conclusive evidence as to the origin of mashed potatoes that I know of. Some sources credit the French.
rosedavid wrote:Also an Irish meal called Shepherd's pie is a stew on top of mashed potatoes.
rosedavid wrote:little500 wrote:rosedavid wrote:Around Terra Haute Indiana and central Illinois/Paris etc was a Large Irish population. Who for over the past hundred years have made homemade noodles with chicken or turkey and served it over mashed potatoes for all family reunions and holidays.The Irish brought over mashed potatoes recipe in the 1800 not the Germans.
I did not think of beef/chicken with noodles served over mashed potatoes in an Irish context; however, in the Amish communities of NE Indiana this is ALWAYS served at family-style restaurants.
And there hasn't been any conclusive evidence as to the origin of mashed potatoes that I know of. Some sources credit the French.
Just read the history of the Irish coming to America during the potato famine in Ireland and the article stated that the Irish contributed to the America cuisine mashed potatoes.They ate potatoes for about every meal. Also an Irish meal called Shepherd's pie is a stew on top of mashed potatoes.