| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Sami | Soups, And, Stews | 6 | Servings |
INGREDIENTS
| 8 | oz | Beef stew meat <cut into 1/2-inch pieces> |
| 3/4 | c | Potato; unpeeled and cubed |
| 1/2 | c | Carrots; sliced |
| 1 | tb | Balsamic vinegar |
| 3/4 | ts | Dried thyme |
| 1/4 | ts | Black pepper |
| 2 1/2 | c | Fat-free beef broth; reduced-sodium |
| 1 | c | Water |
| 1/4 | c | Chili sauce |
| 2 | oz | Egg noodles; thin, uncooked |
| 3/4 | c | Pearl onions; rinsed and drained <jarred or canned> |
| 1/4 | c | Frozen peas |
INSTRUCTIONS
Heat large saucepan over high heat until hot; add beef. Cook 3 minutes or until browned on all sides, stirring occasionally. Remove from pan. Cook potato, carrots, vinegar, thyme and pepper 3 minutes in same saucepan over medium heat. Add beef broth, water and chili sauce. Bring to a boil over medium-high heat; add beef. Reduce heat to medium-low; simmer, covered, 30 minutes or until meat is almost fork tender. Bring beef mixture to a boil over medium-high heat. Add noodles; cook, covered, 7 to 10 minutes or until noodles are tender, stirring occasionally. Add onions and peas; heat 1 minute. Serve with crackers, if desired. Recipe by: Great Tasting Pasta Posted to TNT - Prodigy's Recipe Exchange Newsletter by SilkyKitty <SilkyKitty@prodigy.net> on Dec 26, 1997
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