Amish beef and noodles

Cut beef chuck into uniform 1 to 2 inch pieces; leave most fat, removing only large solid pieces.

Season with kosher salt (1 tsp per pound) and black pepper, tossing and massaging on the board.

Brown the beef in a Dutch oven over high heat with a little vegetable oil, in two batches so as not to crowd, without turning until a deep brown crust forms; set aside.

Add butter, return to medium-high, add sliced onions and a pinch of salt; cook stirring about 5 minutes until soft and starting to turn golden.

Stir in the flour and cook a couple of minutes.

Add garlic powder and beef bouillon paste, pour in beef broth and bring to a boil.

Return the beef and its juices, reduce to low, cover and simmer gently a couple of hours until very tender but not quite falling apart; test rather than time it.

Lift the beef out to a bowl with a slotted spoon or spider.

Add a little more broth, bring to a boil on high, add the egg noodles and cook stirring about 7 minutes until tender.

About 30 seconds short of done, return the beef, stir, reduce to low and let it heat through a minute; taste and season.

Serve garnished with black pepper and sliced green onions.