boneless beef round steak, cut into bite size pieces
2
tablespoons
self rising Flour
2
tablespoons
Vegetable Oil
1
large
Onion, coarsely chopped
1
2/3
cup (8 fl oz)
beef broth (14 1/2 oz Can)
1
can (16 fl oz)
tomatoes canned, stewed, undrained (14 1/2 ounce can would be ok)
1
tablespoon
envelope Good Seasons Garlic and Herb Dressing Mix
16
ounces
red potatoes (3 new) (Is 1 lb.), cut into 1/2 inch chunks
3
large (7-1/4" to 8-1/2" long)
Carrots, cut into 1/2 inch slices
4
cups
hot cooked noodles
Steps
Sequence
Step
1
Coat meat with flour. Heat oil in Dutch oven or large deep skillet on medium-high heat. Add meat and onions; cook and stir 5 to 8 minutes or until meat is evenly browned. Stir in broth, tomatoes and dressing mix. Bring to a boil, stirring occasionally.
2
Add potatoes and carrots; simmer, covered, 45 minutes or until meat is tender and sauce is thickened, uncovering after 30 minutes and stirring occasionally.
3
Serve over noodles.
4
TO DOUBLE: If serving a crowd, prepare as directed using a stockpot, and doubling all ingredients. Makes 16 servings.
