This recipe is one of our favorites. Most of the ingredients, you already have in your pantry and refrigerator. It requires minimal preparation and the result is delicious. I hope you will try it.
Ingredients:
¼c. + 2T butter
2T. olive oil
2lbs. beef chuck or round, cut into one inch cubes
1 onion, chopped
1 clove garlic, minced
3/4c. tomato ketchup
2T. Worcestershire sauce
1T. brown sugar
2t. salt
1t. black pepper
2t. paprika
¼t. cayenne pepper (use less, if you don't like spicy food)
1½c. water
½c. flour
1/3c. fresh parsley, chopped
12 bag egg noodles
*2T corn starch
*¼c. water
In a large Ziploc plastic bag, add flour, salt and pepper. Add beef cubes to bag and shake to coat.
In a large skillet, melt ½ c. butter. You may also use olive oil to keep the butter from burning.
Shake excess flour from beef cubes and add half of them to the skillet. Make sure they are not crowded, as this will cause the beef to steam, and will not brown on both sides. Cook the beef for approximately 5 minutes, then flip the cubes over and cook for another 5 minutes.
Remove from skillet and place in a bowl. Add the rest of the beef and repeat. You may add an additional 2 T butter for the rest of the beef cubes. Remove from skillet.
Once the beef has been browned, add onion and sauté until tender. Add garlic and sauté for an additional 2-3 minutes, then add the beef back into the skillet.
Add ketchup, brown sugar, Worcestershire sauce, cayenne pepper and water. Stir to combine.
Cover and simmer for approximately 15-20 minutes.
In the meantime, add noodles to boiling water and cook until al dente. Remove from heat and drain.
Place a bed of cooked noodles onto a plate. Cover with beef and sauce. Garnish with parsley and service.
*If a thicker sauce is desired, dissolve corn starch into water and stir in. However, in this recipe, the sauce appears to be thick enough not to need an additional thickening agent.
Serves 4.
