Chuck Steak Pot Roast With Fried Onions And Homemade Noodles

• 300 g + 3 tbsp plain flour
• 4 None eggs
• 1 pinch grated nutmeg
• 6-8 tbsp sparkling mineral water
• 5 None onions, 2 peeled and finely chopped, 3 peeled and cut into thin rings
• 3 None carrots, peeled and chopped finely
• 4 None steaks (each about 225 g)
• 3-4 tbsp oil
• 1 tbsp tomato puree
• 400 ml vegetable stock
• 6 stalks parsley, finely chopped (set aside some for garnish)
• 40 g butter

1. Preheat the oven to 325u0b0F. Coat the steaks with seasoned flour. Heat 2-3 tbsp of oil in a stove & oven proof pan, sear the steaks for a couple of minutes each side and remove them from the pot. Saute the chopped onion and carrot in the same pan, add the tomato puree and pour in the stock. Bring it to a boil and season to taste. Return the meat to the pot, cover and cook for about 1 3/4 hours.
2. For the noodles, mix 2 1/2 cups of flour, eggs, 1 tsp salt, the nutmeg and mineral water into a smooth, thick dough. Leave the dough to stand for about 1 1/2 hours. Bring plenty of salted water to a boil with 1 tbsp of oil. Press one third of the the dough through a noodle press directly into the water, bring it back to a boil and cook the noodles until they float to the surface. Lift them out with a slotted spoon and rinse them in a sieve with cold water. Drain them well and keep them warm. Repeat the process with the rest of the dough in batches
3. Dredge the onion rings in flour. Melt 2 tbsp butter in a frying pan and fry the onion rings over a medium heat until golden. Melt the remaining butter in a large frying pan, stir in the noodles, turn off the heat and sprinkle them with parsley. Serve the meat with its juices along with the noodles and fried onions.

eggs, nutmeg, water, onions, carrots, oil, tomato puree, vegetable stock, stalks parsley, butter

Taken from recipes-plus.com/api/v2.0/recipes/16091 (may not work)