Categories: freezer meals
Ingredients
- 2 lbs. beef round tip steak
- Freshly ground pepper to taste
- 1 cup sliced fresh mushrooms
- 1 sliced onion
- 2 tbsp. vegetable oil
- 3 tbsp. all-purpose flour
- 2 cups water
- 2 beef bouillon cubes
- 2 tbsp. tomato paste
- 1 tsp. dry mustard
- 1/2 tsp. dried oregano leaves
- 1/2 tsp. dill weed
- 2 tbsp. Worcestershire Sauce
- 8 oz. egg noodles
Directions
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Cut beef into thin strips about 2 inches long.
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Sprinkle beef with pepper and set meat aside in a cool place.
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In a heavy skillet, saute mushrooms and onions in oil until golden, about 10-15 minutes.
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Remove them from skillet.
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Put meat in the same skillet, cook and stir steak quickly on all sides until it’s brown but still rare in the center, about 7 minutes.
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Remove meat and set aside.
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Blend flour into the drippings in the skillet, gradually adding water and beef bouillon. Bring to a boil. Stir constantly until smooth and slightly thick. Mix in tomato paste, dry mustard, oregano, dill weed, and Worcestershire sauce. Stir meat, mushrooms, and onions into sauce. Cool meat mixture and freeze.
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To prepare for serving, thaw beef. Prepare noodles according to package directions. Heat beef in a saucepan over medium heat, stirring constantly until it’s bubbly. Serve meat over noodles.