8 cups hot water

8 beef bouillon cubes

1½-2 lbs. round steak

1 cup steak sauce

½ cup Worcestershire sauce

1 oz. chopped onion

1 t. black pepper

1 t. salt

Noodles:

4 eggs

4 T. evaporated milk

½ t. baking powder

1-2 cups flour

Combine water and beef bouillon cubes. Let cubes dissolve. Bring to a boil. Place steak in an ungreased 9-by-13-inch baking dish. In a small bowl, mix steak sauce, Worcestershire sauce, onion, pepper, and salt. Pour over meat. Bake in a 350 F oven for 20 minutes, turning every 10 minutes. Remove from oven. Trim fat and cut into bite-sized pieces.

To prepare noodles, mix eggs, milk and baking powder in a bowl. Add flour until mixture is stiff. Roll dough on floured wax paper to 1/16-inch thickness. Cut into ½-inch strips and drop into boiling broth. Stir continually for 15 minutes or until noodles are tender. Pour the beef cubes, noodles, and broth into a slow cooker. Cook on low heat for one hour.

Editor’s Note: We used a little over 2 cups of flour in the noodles. Instead of wax paper, we rolled out the noodle dough on heavily floured parchment paper.

Recipe courtesy of Jen Selinsky, Sellersburg, Indiana