SERVINGS
Serves: 4
INGREDIENTS
3 tablespoons cornstarch
1 3/4 cupBeef Stock
1 pound boneless beef top round steak, 3/4-inch thick, cut into very thin strips
1/2 teaspoon garlic powder
1/2 teaspoon sugar
1 cups cut-up canned tomatoes
1 medium onion, cut into wedges
1 stalk celery, sliced (about 1/2 cup)
1/2 of a 12-ounce package medium egg noodles (about 4 cups), cooked without salt and drained
DIRECTIONS
•Stir the cornstarch and 1 cup stock in a small bowl until the mixture is smooth.
•Cook the beef in a 10-inch nonstick skillet over medium-high heatuntil it’s well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
•Stir the remaining stock, garlic powder, sugar, tomatoes, onion and celery in the skillet and heat to a boil. Reduce the heat to low. Cover and cook until the vegetables are tender-crisp.
•Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens. Return thebeef to the skillet and cook until it’s cooked through. Serve the beef mixture over the noodles.
•Tip: To make slicing easier, freeze the beef for 1 hour before slicing.
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