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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe is from Once-A-Month Cooking by Mimi Wilson and Mary Beth Lagerborg. I'm adding it here so that I can plan my recipe list and shopping list for once-a-month cooking! Prep and cooking time are estimates, as I haven't made this yet. Ingredients:
2 lbs beef round tip steaks |
black pepper |
1 cup fresh mushrooms, sliced |
1 onion, sliced |
3 tablespoons vegetable oil |
3 tablespoons flour |
2 cups water |
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 wide egg noodles |
Directions:
1. Cut beef into thin 2-inch-long strips. Sprinkle beef with pepper and set aside in a cool place.
2. In a heavy skillet, saute mushrooms and onions in oil until golden, about 10-15 minutes, and then remove from skillet.
3. Put meat in same skillet; cook and stir meat quickly on all sides until it's browned but still pink in the center, about 7 minutes. Remove meat and set aside.
4. Mix flour into drippings in the skillet, slowly adding water and beef bouillon; bring to a boil. Stir constantly until it's smooth and has thickened a little.
5. Mix in tomato paste, dry mustard, oregano, dill week, and Worcestershire sauce.
6. Stir meat, mushrooms, and onions into sauce. Cool meat mixture and freeze in 8-cup container.
7. To prepare for serving, thaw beef. Prepare noodles according to package directions. Heat beef in a saucepan over medium heat, stirring constantly, until it's heated through and bubbly. Serve meat over noodles.
8. Suggested sides: Baked cauliflower (I'll make roasted cauliflower!) and gingerbread.
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