Today I am letting you all in on a family secret recipe! Actually it may not be as secret as I once thought. Ever since I was young I can remember my Grandmother and my Mom making Beef Roast and Popeye for dinners. The Popeye was always the star and a family favorite. Popeye as we call it is pronounced just like it looks. (Like Popeye the Sailor Man-haha)I am not sure where the name came from, but you can compare it to a dumpling-only flat. It takes on the flavor of the meat and broth that you cook it in.
Growing up it never failed that when a birthday came along, the birthday person wanted Popeye for their birthday dinner. I made this myself too when I moved out on my own as a young woman. When I got married I was sure my family recipe would be one of my new husband’s favorite. I was right and wrong at the same time. My husband Jason let me in on the fact that his Mom and Grandmother also made Popeye for dinners and holidays. The ironic thing is that both of our families called it Popeye. Jason’s family makes their Popeye thick and my family always make ours thinner.
Needless to say both of our families have good taste and now we are passing this same family recipe down to the kids in our families. Check out our family recipe of Beef and Popeye below, then give it a whirl for one of your family dinners.
Ingredients Needed For Beef With Popeye
- 1-Beef Roast-You can use Chuck Roast, Round Roast, Round Steak (I used Round Steak)
- 3 Cups of flour
- 3 Tablespoons of shortening
- Couple dashes of salt
- Black pepper *optional
- Water as needed
*note: In the pictures I was making a double batch
Prep your beef and cook with preferred method. I use a pressure cooker and it takes about 45 minutes for the Round Steak I chose. It’s easy too! Just put the meat in the bottom of the pressure cooker, put enough water in to cover the meat, then add just a bit more, salt if desired. (You can always add more water to the broth to cook the Popeye in if needed.) Cook for 40-60 minutes depending on weight, and thickness of meat.
Mix the flour, shortening, salt and pepper together. Add water a little at a time as you mix until you get a good consistency. You want to achieve a “dough consistency” that you can roll out with a rolling pin. Don’t worry if you add too much water. You can just roll it out onto a little bit more flour.
Use a rolling pin and roll out on flour to desired thickness. I prefer mine to be more on the thin side. Periodically flip the dough over a few times to help roll it out more consistently. If making 2 or more batches at one time, divide the dough into equal parts and roll out a little at a time. Don’t try to roll out multiple batches at once. I made two batches and split the dough into 2 sections to roll out.
Remove the beef from pan when it is done cooking. Drop Popeye one square at a time into hot broth. It is very important to stir constantly as you are adding Popeye to prevent them from sticking together. Usually this is where the kids come in. I stand there stirring and they drop them in. Cook for approximately 15-20 minutes or to when the Popeye is fully cooked. You can take a piece out and taste test it. If it’s chewy, it needs to be cooked longer. Unless you made thicker Popeye, then it will be more of a doughy/chewy consistency.