Italian Beef on Noodles    No. 2791                    Yields 4 Servings
 
    3/4 Cup       Beef Broth               3/4 Lb        Round Steak, Sliced
      1 Tbls      Olive Oil                              Thin
      3 Tbls      Red Wine Vinegar           3 Tbls      Olive Oil
      1 Tbls      Worcestershire Sauce       1 Medium    Onion, Sliced
      1 Tbls      Cornstarch                 1           Green Bell Pepper,
      2 tsp       Sugar                                  Cored, Seeded & Sliced
      1 tsp       Dried Red Pepper             -         Egg Noodles, Hot,
    1/4 tsp       Dried Basil Leaves                     Buttered
    1/4 tsp       Dried Marjoram Leaves
      1 Clove     Garlic, Minced
 
 Mix the beef broth, the first measure of olive oil, the vinegar,
 Worcestershire sauce, cornstarch, sugar, red pepper, basil, marjoram and
 garlic in a shallow glass baking dish.
 Add the beef.
 Stir to coat thoroughly.
 Cover.
 Refrigerate 2 or 3 hours, stirring occasionally.
 Drain the beef.
 Reserve the marinade.
 Heat a large, heavy skillet over low heat.
 Add the second measure of oil.
 Saute the onion and green bell pepper until tender (3-4 minutes), stirring
 constantly.
 Stir in the beef.
 Increase the heat to medium.
 Saute until the beef is brown (about 3 minutes), stirring constantly.
 Stir in the reserved marinade.
 Cook until the sauce thickens (1-2 minutes), stirring frequently.
 Serve over hot, buttered noodles.