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Course : Entree
Type of Prep : Simmer
Cuisine : U.S. Regional
 
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Beef and Noodles with Tomato Gravy

From Diana Rattray,
Your Guide to Southern Food.
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Beef noodle recipe with tomatoes and garlic, along with noodles and seasonings.

INGREDIENTS:

  • 1 pound lean beef (or veal), cut into 1-inch pieces
  • 1/4 cup flour (4 tablespoons), divided
  • 1 teaspoons salt
  • pinch pepper
  • 2 tablespoons vegetable oil
  • 1/2 cup sliced onions
  • 1 clove garlic, minced
  • 2 cups beef broth
  • 1/4 cup water
  • 1 can (14.5 ounces) diced tomatoes, slightly drained (do not press)
  • 1/2 cup milk
  • 1 tablespoon sugar
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon Worcestershire sauce
  • 3 cups uncooked noodles, cooked and tossed with butter and poppy seeds, if desired

PREPARATION:

Dredge beef with 2 tablespoons flour mixed with 1 teaspoon salt and a pinch of pepper. Heat vegetable oil in a Dutch oven; brown dredged beef with onions, stirring to brown all sides. Add garlic and 2 cups broth.

Blend remaining 2 tablespoons flour with 1/4 cup water; stir into the meat mixture. Bring to a boil; cover and simmer for 1 1/4 hours.

To the meat mixture, add tomatoes, milk, sugar, seasoned salt, and Worcestershire sauce. If necessary to thicken more, mix together more flour and water; stir into broth.

Arrange beef mixture on a platter, surrounded by the hot buttered noodles.
Serves 4

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