Beef Stew Over Noodles - Betty Wilson
INGREDIENTS
3 Tbsp Vegetable Oil
3lbs Stew meat
1 28oz Can Whole Tomatoes, undrained
3 Cups Carrots, sliced (1/8 inch or so)
2 Medium Onions, cut in wedges (slice in half from top to bottom then, lay them on their flat side and cut into wedges around the onion)
1 Cup or more Beef Bouillon
3 tsp Salt
1/2 tsp Pepper
To Thicken
6 Tbsp Flour
1 Cup Beef Bouillon/Broth
Noodles
12oz or more Egg Noodles
1/2 Stick Butter
METHOD
1. Pour the can of tomatoes into a Tupperware bowl. Crush the tomatoes with your hands thoroughly. To prevent tomatoes from spraying their juice all over you, puncture them first with your thumb and then squeeze them slowly with your hands.
2. Thoroughly mix the 6 Tbsp of Flour with the 1 Cup Beef Bouillon in cup or bowl. Reserve for later.
3. Heat the oil in a large saucepan or pot on medium-high heat.
4. Brown the Steak.
5. When Steak is browned, add broken Tomatoes, Carrots, Onion, 1 Cup Beef Bouillon, Salt, and Pepper.
6. Bring to a boil then reduce heat.
7. Simmer uncovered, stirring occasionally, for 1- 1.5 hours, OR until meat is tender.
8. If it gets too dry, add some beef broth or just use water.
9. With 1/2 hour left, start boiling some water for your noodles.
10. Add a Tbsp of salt to the water.
11. When the water is boiling, add the noodles and cook according to the packaging.
12. 5 minutes before noodles are done, add the reserved Flour/Bouillon mixture to the stew. Stir immediately and thoroughly.
13. Bring back to a boil then reduce heat.
14. Simmer for 5 minutes, stirring occasionally.
15. When the noodles are done, drain them. Put them back in the pot, but not on heat. Add the butter. Mix well to melt it and coat the noodles well.
HOW TO SERVE
Serve over the cooked, buttered egg noodles.