Posted by Wayne on August 12, 2026, 5:22 pm, in reply to "LET'S START "THURSDAY RECIPE DAY" AGAIN ..."
1 1/2 LBS. BEEF STEW MEAT, CUT INTO BITE-SIZE PIECES
2 TBSP. BUTTER
3-4 (13-14 OZ.) CANS BEEF BROTH
2 TBSP. CATSUP
2-3 CLOVES GARLIC, MINCED
8 OZ. MUSHROOMS, SLICED
1 MED. ONION, CHOPPED (1/2 C.)
3 TBSP. FLOUR
1 C. SOUR CREAM
1 (16 OZ.) PKG. EGG NOODLES
1 TBSP. BUTTER
1 TSP. POPPY SEEDS
COOK AND STIR BEEF IN 2 TABLESPOONS OF BUTTER IN 10-INCH SKILLET OVER LOW HEAT UNTIL BROWN.
RESERVE 1/3 CUP BEEF BROTH; STIR REMAINING BROTH, CATSUP AND GARLIC INTO SKILLET. HEAT TO BOILING. REDUCE HEAT. COVER AND SIMMER UNTIL BEEF IS TENDER, 1 1/2 - 2 HOURS.
STIR IN MUSHROOMS AND ONION. COVER AND SIMMER UNTIL ONION IS TENDER, ABOUT 5 MINUTES.
SHAKE RESERVED BROTH WITH THE FLOUR IN TIGHTLY COVERED CONTAINER; STIR GRADUALLY INTO BEEF MIXTURE. HEAT TO BOILING, STIRRING CONSTANTLY. BOIL AND STIR ONE MINUTE; REDUCE HEAT. STIR IN SOUR CREAM; HEAT THROUGH.
COOK NOODLES ACCORDING TO PACKAGE; DRAIN AND TOSS WITH 1 TABLESPOON OF BUTTER AND POPPY SEEDS. SERVE BEEF MIXTURE OVER HOT NOODLES. 6 SERVINGS.
NOTE: BEEF IS EASIER TO SLICE IF PARTIALLY FROZEN.
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