This was originally posted on another blog of mine (Simplicity — Small & Cheap). I consolidated all blogs to simplify my life. – Jen 6/19/09
This was one of my husband’s favorite things that his mom made when he was growing up. She gave me the recipe and I could never get it as good as hers. Turns out that she uses a PRESSURE COOKER! That’s how she got the meat so tender!! If you use leftover meat, it turns out just as good, but if you are making it from fresh, the pressure cooker is the way to go.
1-1/2 lbs beef stew meat (or leftover pot roast)
2 T. oil.
1 c. finely chopped onion
Brown meat in oil with onions.
Add:
1 c. chopped carrots (I use my food mandolin to make even slices)
1 can tomato soup
1/4 c brown sugar
1/4 c vinegar (red wine vinegar works too if that’s all you have…I found that out last night)
1 T worchestshire sauce
Cook and cover on how heat until meat is tender — approximately 1-2 hours (less if in pressure cooker)
Combine 4 tsp cornstarch with 1/4 c ice water to thicken, if needed–keep in mind you will be adding several cups of egg noodles that you’d like to coat with the sauce. Stir well & add to beef mixture. Keep cooking and stir until thick and bubbly.
Add 2-4 servings of cooked egg noodles.
COOKS NOTES: Like I said, pressure cooker is the best way to get tender meat if you are using fresh — put the carrots, onions and meat in the pressure cooker. Look in the directions for time & liquid necessary. When the meat & carrots are done, then add liquid, simmer and add noodles.
If using leftovers or pre-cooked, it works fine to use a regular soup pot. If using leftover meat, make sure the carrots are pre-cooked also. Having everything pre-cooked before combining would make this a quick and easy meal–you’d probably only need to cook it for 20 minutes before serving.
Serves…lots. 8-10 maybe? Add rolls and a side salad if desired.
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