*  Exported from  MasterCook II  *
 
                 Beef n' Noodles with a Mystery Ingredient
 
 Recipe By     : Dee Raymond
 Serving Size  : 4    Preparation Time :3:00
 Categories    : Comfort Food
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/4  lb            beef -- cut in 1 inch piecs
    1      can           Golden Mushroom Soup
    1      env           onion soup mix
    1      cup           red wine
    1      lg            dill pickle -- diced,retain juice
      1/4  cup           dill pickle juice
                         Homemade Noodles (see recipe below)
 
 Lightly dust beef cubes with flour and brown in a small amount of vegetable
 oil. Leaving the meat in the pan, deglaze the pan with the red wine, and add
 both the onion soup mix and the Golden Mushroom soup. Stir well to mix and
 bring to a slow boil, stirring occasionally. Cover and let simmer for a
 couple of hours or until meat is tender. Dice the dill pickle and add it and
 the pickle juice to the beef mixture. (Do NOT use kosher or garlic flavored
 pickles.) The pickle is the secret ingredient for this dish and must be used
 to provide the right flavor. Check the pan every 1/2 hour or so and stir to
 keep it from sticking. I use a heat diffuser under the pan to ensure that
 the mixture doesn't stick.
 
 Homemade Noodles: I use the recipe from Better Homes and Gardens Cookbook.
 In order to make them lower in fat and cholesterol, I use Egg Beaters and
 skimmed evaporated milk. I usually make up a double or triple batch and
 freeze some (after they have dried) for later use. I prefer thick noodles so
 I don't roll mine very thin, but it does take them longer to dry so make
 them up in advance. The excess flour that coats the noodles acts like a
 thickening agent when you add them to the beef mixture to cook. After you
 add the noodles, cover and let simmer until noodles are cooked through,
 stirring occasionally. Check often to keep them from sticking.
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving