Amish beef and noodles

Cut beef chuck into uniform pieces between one and two inches, removing only large solid pieces of fat.

Season with kosher salt and freshly ground black pepper, one teaspoon of kosher salt per pound of meat, tossing and massaging it in on the board.

Brown the beef very well in a little vegetable oil in a dutch oven over high heat, in two batches so it is not crowded, not turning until a crust has formed; a fond should build on the bottom.

Off the heat add a chunk of butter, then over medium high a very generous amount of sliced onions with a pinch of salt, cooking about five minutes until softened and golden.

Add a couple tablespoons of flour and cook stirring a couple of minutes.

Add garlic powder and a generous spoon of beef bouillon paste, then pour in the beef broth and bring to a boil.

Return the beef with its juices, reduce to low, cover and simmer gently a couple of hours until very tender but not falling apart -- go by testing, not by time.

Lift the beef out with a slotted spoon or spider, add a little more broth, and bring back to a boil on high.

Add the egg noodles and stir; about seven minutes depending on the brand.

About 30 seconds before the noodles are perfect, stir the beef back in, reduce to low and let it heat through, then taste and adjust the seasoning.

Serve with a generous sprinkling of freshly ground black pepper and a few sliced green onions.