| 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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