Beef and Noodles

 

1
pound boneless beef round steak
1
tablespoon cooking oil
1/2
cup chopped onion (1 medium)
2
cloves garlic, minced
4
cups beef broth
2
tablespoons red wine vinegar
1/2
teaspoon dried marjoram
1/4
teaspoon pepper
1
package frozen noodles
1/4
cup beef broth
3
tablespoons all-purpose flour
2
tablespoons snipped fresh parsley

 

 

Trim fat from meat.  Cut meat into 3/4-inch cubes.  In a large saucepan brown half of the meat in hot oil.  Remove from saucepan.  Brown the remaining meat with the onion and garlic, adding more oil, if necessary.  Drain off fat.  Return all meat to saucepan.

 

Stir in the 4 cups broth, vinegar, marjoram, and pepper.  Bring to boiling.  Reduce heat.  Simmer, covered, for 1 to 1-1/2 hours or until meat is tender.

 

Stir noodles into beef-broth mixture.  Bring to boiling.  Reduce heat.  Cook, uncovered, for 25 to 30 minutes, or until noodles are tender.  Drain meat and noodles, reserving 2-1/2 cups of the cooking liquid.  If necessary, add enough broth or water to equal 2-1/2 cups.  Return liquid to the saucepan.  Stir together the 1/4 cup broth and the flour.  Stir into the reserved broth in the saucepan.  Cook and stir over medium heat until thickened and bubbly.  Cook and stir for 1 minute more.  Stir in beef and noodles; heat through.  If desired, garnish with parsley. 

 

Makes 4 servings. 

 

Can serve over mashed potatoes, if desired.