2 Tbsp. vegetable oil
2 lb. lean boneless round steak, cut into 1-inch pieces
salt and freshly ground pepper
1 medium onion, chopped
2 cloves garlic, minced
5 c. water
1/2 c. Worcestershire sauce
1 tsp. cracked pepper
1/2 tsp. paprika
2 1/2 c. medium egg noodles (uncooked; about 6 oz.)
2 c. sliced fresh mushrooms
2 c. (8 oz.) shredded Cheddar cheese
Heat oil in a Dutch oven over medium-high heat. Add meat; sprinkle
generously with salt and freshly ground pepper. Brown meat on all
sides, stirring occasionally. Add onion and garlic; cook 2 minutes,
stirring occasionally. Add water, Worcestershire sauce, cracked
pepper and paprika. Bring to a boil; cover, reduce heat and simmer 1
hour 15 minutes. Stir in egg noodles and mushrooms. Bring to a
boil; cover, reduce heat and simmer 30 minutes, or until meat is
tender and noodles are cooked. Ladle soup into individual serving
bowls; top each serving with shredded cheese. Can easily be adapted
for a crock-pot. Yields about 7 cups.
This recipe is from an actual cookbook printed by Fundcraft Publishing!
1,000,000+ free recipes and free software at: Cookbooks.com!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.