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Skillet Beef "Stew" And Noodles

Cuisine: Jewish
Type: Meat
Courses: Soup
Serves: 4 people

Recipe Ingredients

1/2   Egg noodles - (12 oz pk)
  Salt
1 lb 454g / 16ozFlank steak
3 lbs 1362g / 48ozCarrots (medium)
2 lbs 908g / 32ozOnions (medium)
1   Mushrooms - (10 oz)
2 tablespoons 30mlSoy sauce
1 tablespoon 15mlCatsup
1 1/2 teaspoons 7.5mlCornstarch
  Salad or vegetable oil

Recipe Instructions

In saucepot, cook noodles as directed.

Trim fat from steak and cut into 1 1/2" chunks. Thinly slice carrots and onions. Cut mushrooms in half.

In med. bowl, combine soy sauce, ketchup, cornstarch, and 1/2 tsp salt. Add flank steak pcs. and stir mixture gently until meat pcs. are well coated.

In non-stick 12" skillet over medium-high heat, in 2 tbs olive oil, cook carrots and onions until tender-crisp and lightly browned; with slotted spoon, remove to another bowl. In same skillet over high heat, in 2 more tsp oil, cook mushrooms until tender and liquid evaporates; remove to bowl with carrots and onions.

In same skillet, in 1 more tbs oil cook flank steak mix. about 3 minutes for rare. Gently stir in cooked vegs. and 1/2 cup water; heat mix. through, stirring occasionally.

To serve, drain noodles. Place noodles on 4 dinner plates; spoon flank steak mix. next to noodles.

Source:
Quick 'N" Easy Home Cooking

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