Savory Beef

Submitted by bunkie68

"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."

 

• Ready In: 45mins
• Ingredients: 14
• Serves: 6

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.