Easy beef and noodles
I didn’t feel like cooking tonight, but I’m trying to pay off some of my credit cards and bring my cholesterol down. Cooking is more cost effective and I know just what is going in my food. Double win. It turned out really good, but really salty, so I served the beef and noodles over unsalted mashed potatoes. It balanced the salt of the bouillon and soup mix. It was still really salty, so I recommend cutting out the bouillon and using beef stock instead if you don’t like a lot of salt.
- 2 pounds fondue beef
- fresh garlic, minced
- 1/4 fresh onion, chopped
- 6 cups water
- 1 package beefy onion soup mix powder
- 2 tablespoons beef bullion (you can substitute 1 quart beef stock for four cups of water and the bouillon)
- 4 tablespoons butter, divided
- 1 package of egg noodles
Melt 2 tablespoons of butter in a stock pot over medium high heat. Brown stew beef. Remove beef from stock pot and retain any drippings. In the empty pan, melt remaining butter. Add onion and garlic to butter. Cook until soft and fragrant, about three minutes. Return beef and drippings to pan with onion and garlic. Add water, onion soup mix and bouillon to the pot. Bring to a boil. Add egg noodles and stir to cover. Reduce heat to medium low and cook uncovered for 30 minutes.
Serve over mashed potatoes.