Recipe by Sue Lau
This is great for my family because there aren't very many of us and sometimes a roast is just too much. Soup is always a popular option here, and is a great way to warm up on a cold day. You could also use leftover steak in this, sliced thin.
Top Review by southerncook #2
This is wonderful! I used leftover steak which had been cooked in au jus. Too, I added some IQF mixed vegetables. The mushrooms[I used canned ones] make is divine! Thanks for the recipe, Sue
- 2 medium yellow onions, cut into small wedges
- 2 stalks celery, chopped
- 2 cups sliced fresh mushrooms
- 2 tablespoons butter or 2 tablespoons olive oil
- 3 -4 cloves garlic, minced
- 1 1⁄2 lbs leftover cooked beef, chopped (or may use thinly sliced leftover steak)
- 64 ounces beef stock or 64 ounces beef broth
- 1 tablespoon Worcestershire sauce
- salt, to taste
- black pepper, to taste
- 8 ounces uncooked egg noodles
Directions See How It's Made
- In a large pot, cook onions, celery, mushrooms and garlic in butter or oil until onions are golden.
- Stir in the chopped cooked beef.
- Add the beef broth, and the Worcestershire, stirring to mix, and seasoning to taste with salt and pepper (how much you add will depend on how seasoned the beef and broth already are, so be careful here).
- Bring mixture to a boil and stir in uncooked egg noodles.
- Reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender.