Ingredients
- Servings: 4
- 1 pound beef stew meat, sliced thinly
- 1 onion, chopped
- 2 cups water
- 2 cubes beef bouillon (such as oxo®), crumbled
- 1 (10.75 ounce) can cream of mushroom soup
- 1 (16 ounce) package egg noodles
Recipe
-
Preparation Time: 10 mins
Cook Time: 1 hr 45 mins
- heat a large skillet over medium heat. cook beef in hot skillet, stirring occasionally, until some of the fat from the meat renders, 1 to 2 minutes; add onion and saute the mixture until the beef is completely browned, about 5 minutes more.
- pour water into the skillet; add beef bouillon. reduce heat to low and cook mixture at a simmer until the liquid is mostly evaporated, about 90 minutes.
- stir cream of mushroom soup into the beef mixture; continue cooking until heated through, 5 to 7 minutes.
- bring a large pot of lightly salted water to a boil. cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. divide noodles between 4 plates and spoon beef mixture over the noodles.
Ready Time: 1 hr 55 mins
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