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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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My mother-in-law Wanda gave me this recipe, and I have made it for 29 years. We reheat half of it the next day, yum. Ingredients:
1/4 cup margarine |
1 1/2 lbs top round steaks, cut into strips |
1/8 teaspoon garlic powder |
1 onion, chopped |
2 green peppers, cut into strips |
1 (14 1/2 ounce) can chopped tomatoes, undrained |
8 ounces uncooked wide egg noodles |
2 beef bouillon cubes |
1 tablespoon cornstarch |
2 tablespoons water |
2 tablespoons soy sauce |
1 teaspoon sugar |
2 cups shredded cheddar cheese |
Directions:
1. In large skillet, melt margarine, add beef and sprinkle with garlic powder.
2. Saute until browned.
3. Remove meat from skillet.
4. Saute onion and green pepper 2 minutes.
5. Return meat along with tomatoes and bouillon cube.
6. Simmer 20 minutes.
7. Blend together cornstarch, water, soy sauce, sugar and salt.
8. Add to skillet mixture and cook, stirring, until thickened.
9. Meanwhile, cook noodles and drain.
10. Mix noodles into skillet with meat mixture.
11. Sprinkle cheese on top and allow to melt.
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