Beef N' Noodles with a Mystery Ingredient
Yield
4 servingsPrep
20 minCook
140 minReady
160 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | pounds |
beef
cut in 1 inch piecs |
|
| 1 | can |
golden mushroom soup
|
* |
| 1 | envelope |
onion soup mix
|
*
|
| 1 | cup |
red wine
|
*
|
| 1 | large |
pickles, dill
diced, retain juice |
|
| ¼ | cup |
dill pickle liquid
|
* |
| 1 | x |
noodles
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 567 | g |
beef
cut in 1 inch piecs |
|
| 1 | can |
golden mushroom soup
|
* |
| 1 | envelope |
onion soup mix
|
*
|
| 237 | ml |
red wine
|
*
|
| 1 | large |
pickles, dill
diced, retain juice |
|
| 59 | ml |
dill pickle liquid
|
* |
| 1 | x |
noodles
|
*
|
Directions
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 ½ 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.
Add the noodles.
Cover and let simmer until noodles are cooked through, stirring occasionally.
Check often to keep them from sticking.
