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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. |