| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Meats | 2 | Servings | |
INGREDIENTS
| 1 | c | Beef cubes from chuck steak* |
| 1 1/2 | c | Water |
| 1/4 | ts | Salt |
| 1 | ds | Pepper |
| 1 | Bay leaf | |
| 1 | sm | Onion; coarsely chopped |
| 2/3 | c | Celery, diced |
| 1 | tb | Flour |
| 1 | tb | Water |
| 1 1/2 | c | Noodles, cooked, unsalted |
INSTRUCTIONS
2 servings of 3/4 cup beef mixture and 3/4 cup noodles each 340 calories per serving 1. Brown beef cubes in saucepan until well browned. 2. Add 1-1/2 cups water, salt, pepper, and bay leaf. Cover and cook over low heat until beef is almost tender--about 1 hour. 3. Add onion and celery. Continue cooking until meat and vegetables are tender--about 20 minutes. 4. Remove bay leaf. 5. Mix flour and water until smooth. Stir into beef mixture. Cook, stirring constantly, until thickened--about 2 minutes. 6. Serve over noodles. *NOTE: Pot beef cubes, use a 1-1/2 pound blade chuck steak. Separate lean meat from fat and bone. Cut meat into 3/4-inch cubes. Divide beef cubes in half. Use half (about 1 cup) for Braised Beef with Noodles. Save remaining 1 cup for Beef and Peppers (p. 34). * Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden Bulletin Number 244 * Meal-Master format courtesy of Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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