4 cups leftover Italian Beef and Jus from Italian Beef Sandwiches recipe, (see separate recipe)
4 cups beef broth
1 package wide Amish egg noodles, (12 oz.)
Sour Cream, for topping
Chopped fresh chives, for topping
Directions:
Heat a large Dutch oven or soup pot over medium-high heat. Add butter and melt until light brown in color, about 2 minutes.
Stir in flour and cook another 2 minutes. Pour in left over Italian beef with jus and the beef broth; bring to a boil. Stir in egg noodles, reduce heat to simmer, and cover.
Simmer until noodles have absorbed most of the liquid and are soft but still a little chewy (al dente). Serve in bowls topped with sour cream and fresh chopped chives.
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4 cups leftover Italian Beef and Jus from Italian Beef Sandwiches recipe, (see separate recipe)
4 cups beef broth
1 package wide Amish egg noodles, (12 oz.)
Sour Cream, for topping
Chopped fresh chives, for topping
Directions:
Heat a large Dutch oven or soup pot over medium-high heat. Add butter and melt until light brown in color, about 2 minutes.
Stir in flour and cook another 2 minutes. Pour in left over Italian beef with jus and the beef broth; bring to a boil. Stir in egg noodles, reduce heat to simmer, and cover.
Simmer until noodles have absorbed most of the liquid and are soft but still a little chewy (al dente). Serve in bowls topped with sour cream and fresh chopped chives.
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