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    Savory Beef and Noodles

    Source of Recipe

    Adapted from OAMC

    Recipe Introduction

    Adapted the recipe from OAMC

    List of Ingredients

    Savory Beef and Noodles

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 pounds beef round, tip, R-T-C -- steak
    freshly ground black pepper -- to taste
    1 cup sliced fresh mushrooms
    1 onion -- sliced
    3 tablespoons corn oil
    3 tablespoons flour
    2 beef bouillon cubes
    2 tablespoons tomato paste
    1 teaspoon dry mustard
    1/4 teaspoon dried oregano leaves
    1/4 teaspoon dill weed
    2 tablespoons Worcestershire sauce
    8 ounces egg noodles -- wide variety


    Cut beef into thin strips about 2-inches long. Sprinkle beef with
    pepper, and set meat aside in a cool place. In a heavy skillet, saute
    mushrooms and onion in oil until golden; remove them from skillet. Put
    meat in same skillet; cook and stir steak quickly on all sides until
    it's brown but still rare in the center. Remove meat, and set aside.

    Blend flour into the drippings in skillet, gradually adding water and
    beef bouillon. Bring to a boil. Stir constantly until smooth and
    slightly thick. Mix in tomato paste, dry mustard, oregano, dill weed,
    and Worcestershire sauce. Stir meat, mushrooms, and onion into sauce.
    Cool meat mixture and freeze.

    To prepare for serving, thaw beef. Prepare noodles according to
    package directions. Heat beef in saucepan over medium heat, stirring
    constantly until bubbly. Serve meat over noodles. Serves 6.


    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 506 Calories; 24g Fat (42.8%
    calories from fat); 37g Protein; 34g Carbohydrate; 2g Dietary Fiber;
    128mg Cholesterol; 376mg Sodium. Exchanges: 2 Grain(Starch); 4 1/2
    Lean Meat; 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.

    NOTES : You can partially freeze beef before cutting into thin strips.
    This makes cutting the beef easier. I also like to use top sirloin
    steak, because the meat is tender; and I usually stock up on steaks
    when they are on sale.

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0




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