🌎 The World Cookbook

3½ lbs. boneless beef chuck roast, cut into LARGE chunks bigger than bite-sized
½ tsp. coarse ground black pepper
3 Tbl. vegetable oil
2 cups beef broth
1 medium onion, halved and cut into ½" wedges and separated
half of a 1 ounce envelope French Onion Soup Mix such as Lipton's
⅛ cup A1 Original Steak Sauce
½ Tbl. minced garlic ( 2 large cloves)
½ Tbl. horseradish
½ Tbl. spicy brown mustard
½ tsp. kosher salt
1½ tsp. coarse ground black pepper
2 Tbl. butter, cut up
1 (8 oz.) container fresh sliced mushrooms
2 tablespoons cornstarch
2 tablespoons cold water
1 (24 oz.) bag Reames Home-Style Frozen Egg Noodles, cooked and drained
1 tsp. more kosher salt or to taste

Cut roast, trimming excess fat as you go, into LARGE bite-sized pieces because beef shrinks when it cooks. You want to end up with nice big chunks. In large metal roaster that you can use on the stove, lightly brown meat on all sides with ½ tsp. pepper over medium-high heat in a little oil. You may have to do this in a large frying pan. (Should take about 10 minutes.). When beef is lightly browned on the outside, add broth, onion, soup mix, A-1, garlic, horseradish, mustard, ½ tsp. kosher salt and 1½ tsp. pepper. Dot with butter. Bring to a boil, cover with lid, turn down heat to Low and simmer for 1½ hours. Stir occasionally. Just 2 or 3 times is all. Add mushrooms, re-cover, and simmer 15-20 minutes longer. Remove lid. Mix cornstarch and cold water, add, stirring. Simmer, stirring only occasionally, for a few more minutes until thickened a bit. Cover and set aside. In large pot, bring enough water to a boil, adding 2 tsp. regular salt, and cook noodles according to package directions. Drain well, and fold into pot of beef. Serve with warm crusty bread and butter, and a side vegetable such as green beans, or a nice garden salad.