Beef Noodle Soup a La Nita

3 cubes Knorr beef bouillon (Need 6 beef bouillon cubes of other beef
brands)
1 qt. hot water plus 1/2 to 1 qt. more water, as needed

3 Lbs. boneless shoulder roast
2 Tbsp vegetable oil (optional - use only if needed
1/2 cup apple cider vinegar
2 cloves garlic, crushed, peeled, minced fine
1 medium sweet type onion, peeled, chopped
1 1/2 tsp. salt
1/4 to 1/2 tsp. black pepper
2 Lbs. egg noodles, broken in 3 or 4 pieces each - unprepared

Preheat Oven to 350 Degrees F. if baking meat. Dissolve beef bouillon
cubes in hot water and set aside. Heat a large Dutch oven or oven-proof
skillet over medium high heat. Add oil if meat is VERY lean, otherwise,
just add meat and sear until brown on all sides. Add vinegar to pan.
Simmer for about 5 minutes. Add beef bouillon cubes mixed in water to pan
with beef. Bring to a boil. Add garlic, onion, salt and black pepper.
Cover pan and cook on low heat until well done and very tender. Add more
beef bouillon or water, if needed, while cooking. Note: You only want the
meat to be only about 1/2 covered with liquid. If desired, you may bake
meat, covered, at 350 degree F. for about 1 1/2 hours.

When meat is done and very tender, remove from stovetop or oven, allow to
cool thoroughly. Slice meat and chop it to desired size. Reserve chopped
beef. Leave liquid in pot. Add noodles to boiling beef stock and boil for
about 18 minutes. Add extra beef bouillon or water thinning soup to
desired consistency, only if needed. Add chopped beef back to the pot and
bring to a boil. Adjust seasoning to taste. Serve Hot in preheated soup
bowls.

Serves: 12 to 16

A recipe by Nita Holleman



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