Following is an excerpt from Lucie's Kitchen, a collection of stories and recipes from Lucie Olmstead's life coming out soon.
Clyde was home on leave from the Navy. He wasn't sure when he would be home again, so he and Helen planned their wedding on a Friday, August 12, 1955. Her sister Alice's wedding was the next day, but that was OK. Helen's wedding was a happy party, a casual gathering of friends and family glad to see the young couple get their start. Nothing extravagant.
Helen and Clyde would go on to live and raise four children in their hometown, together for close to 60 years-- and counting.
When asked for a favorite recipe from Aunt Helen's daughter Tricia, this main dish was her pick. But like Edna's Scalloped Corn and Lucie's pies, Helen's Beef Tips and Noodles weren't tied to a hard and fast recipe. "Oh, I just use some leftover roast beef, add some gravy, and boil some noodles." reported Helen. "Homemade noodles though." she added. That's the key: her kids loved this dish, but the noodles are essential. "They're just egg and flour," Helen said "but the kids ate those first."
That's the truth, isn't it? Sometimes the most practical, uncomplicated things are what we crave the most.
Beef Tips and Noodles
by Helen Jenkins
Cooked roast beef
Cut the roast beef into chunks and brown over medium heat in a heavy skillet. Make gravy separately and add to the pan. Stir in cooked noodles.
by Lucie Olmstead
1 T cream, milk, or water (or 1 tsp butter)
Mix the egg, salt, and cream together in a bowl. Add enough flour to form a soft ball.
Roll on a well-floured area to the desired thickness. From one end, roll the sheet up into a log. Cut the rolled dough into 1" wide sliced, then uncurl each noodle. Allow to dry for 1-2 hours. Drop noodles one at a time into boiling water or soup (after everything else in the soup is cooked). Cook in boiling water for 5-7 minutes.