Yakamein (New Orleans-Style Noodle Soup)

*** In Canada, beef chuck is often sold as blade roast or cross rib roast. These cuts are perfect for pot roasts and stews, as they become tender and flavorful when cooked slowly over low heat.

subheading: 1X 2X:

Original recipe (1X) yields 4 servings

1 ½ pounds beef chuck roast, cut into 1-inch pieces

1 ½ teaspoons kosher salt

1 teaspoon freshly ground black pepper

½ teaspoon cayenne pepper, or to taste

½ teaspoon paprika

2 tablespoons avocado oil or vegetable oil

1 cup chopped yellow onion

½ cup diced celery

½ cup diced green pepper

4 cloves garlic, minced

2 tablespoons soy sauce

1 ½ teaspoons W orcestershire sauce

1 ½ teaspoons granulated garlic

8 cups water

2 tablespoons beef bouillon paste

12 ounces dry spaghetti

4 large hard boiled eggs, peeled and halved

1 cup sliced green onions

Note: Ingredients may have been altered from the original.

Directions at allrecipes.com

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