Saturday, January 23, 2010

Beef n Noodles

This was a staple dinner in my family growing up and still one of my favorite comfort meals. This makes enough for 2 big dinner portions and left overs for the next day!!

  • 1 1/2 lbs tip steak cut into bite sized pieces - or - 1 1/2 lbs of stewing beef (this can be a little chewy if over cooked)
  • 1 can of Cream of Mushroom Soup + the empty can filled with milk
  • A few shakes of parsley
  • Salt and pepper
  • 1 envelope of Onion Soup Mix
  • 1 Tbsp of Olive Oil (for cooking beef)
  • 1 bag of Egg Noodles, whatever kind you like.
  • Salt and Pepper the meat in a bowl and add the olive oil to the pan. Brown meat in a large, deep skillet until cooked through. Drain off any water or fat that is left in the pan.
  • Reduce the heat to Low/Medium and add in the mushroom soup, can of milk, parsley and onion soup mix and stir until combined. (You can add a little more pepper if you like it, but I wouldn't add more salt)
  • Bring to boil a large pot of water and add in noodles, cook according to package.
  • The beef mixture will reduce and thicken some, you can let it get really thick if you want, but I like it in between.
  • Spoon over noodles and enjoy!

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