In some parts of the country, this meat and pasta combo is served over mashed potatoes.
Ingredients
1 pound boneless beef round steak or chuck roast
1/4 cup all-purpose flour
1 tablespoon cooking oil
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
3 cups beef broth
1 teaspoon dried marjoram or basil, crushed
1/4 teaspoon black pepper
8 ounces frozen noodles
2 tablespoons snipped fresh parsley
Instructions
1. Trim fat from meat. Cut meat into 3/4-inch cubes. Coat meat with the flour. In a large saucepan brown half of the coated meat in hot oil. Remove from saucepan. Brown the remaining meat with the onion and garlic, adding more oil, if necessary. Drain off fat. Return all meat to the saucepan.
2. Stir in the broth, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 1-1/4 to 1-1/2 hours or until meat is tender.
3. Stir noodles into broth mixture. Bring to boiling; reduce heat. Cook, uncovered, for 25 to 30 minutes or until noodles are tender. To serve, sprinkle with parsley.
4. Makes 4 servings
Nutrition Info
Calories : 351
Protein (g) : 31
Carbohydrate (g) : 29
Total fat (g) : 12
Cholesterol (mg) : 94
Saturated Fat (g) : 3
Monounsaturated Fat (g) : 5
Polyunsaturated Fat (g) : 2
Fiber (g) : 1
Total sugar (g) : 2
Vitamin A (DV%) : 0
Vitamin C (DV%) : 4.133367
Sodium (mg) : 677
Calcium (DV%) : 3
Iron (DV%) : 25
Starch (d.e.) : 2
Lean Meat (d.e.) : 3.5
Source
New Cook Book 14th edition 8/8/2006 Meat p18

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