| 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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