Beef and Noodles

(this recipe was amended from Mom's. Mom used 8 eggs and 6 cups of flour plus 2/12 lbs meat)

4 eggs

3 cups flour

1 1/2 lbs of beef

Kitchen Bouquet

Beef Bouillion cubes

Salt

Noodles:

Place 3 cups flour in a large bowl and a little bit of salt (*hint if you do not salt the noodles the whole receipe will not have any salt, then you're salting like mad when its on your plate) Beat eggs with a fork, mix with flour. If the dough is a little dry you can add water but becareful it can make the dough sticky and then you have to add more flour.. (vicious cycle) You don't want the dough sticky. Place dough on floured countertop. Roll out until thin. Flour dough when necessary. Flour dough one more time and roll into a log (before rolling you can cut dough into 4 squares for easier cutting). Cut dough into strips. Place back into bowl. You will have to flour the dough from time to time. Mom told me some people make the noodles the night before and let them set out to dry. I have never done this. I usually make the noodles right after I put the beef on to boil and let them set.

Broth:

Place beef in a large covered pot filled 1/2 full with water. (maintain water level through out cooking). Cook 1 hour to tender (let water boil) After meat is tender take from pot and slice into small pieces. Place meat back into pot of water and bring to a boil. Add kitchen bouquet and a beef bouillion cube or two for taste. Add noodles and bring to a boil.Cook until noodles are tender.

Time: 1 1/2 hours