IRISH
STEW
2 tablespoons oil
1 1/2 pound trimmed boneless beef round steak, cut into 3/4-inch-thick
chunks
2 tablespoons flour
1 large onion, coarsely chopped
1 can (14 1/2 ounces) beef broth
1 can (14 1/2 ounces) stewed tomatoes, undrained
1 envelope Good Seasons garlic and herb salad dressing and recipe mix
3 medium potatoes, cut into 3/4-inch chunks
3 medium carrots, cut into 1/2-inch pieces
3 cups cooked wide noodles, hot
Heat oil in 5-quart sauce pot on medium-high heat. Coat meat with flour. Add to sauce pot with onion; cook and stir until browned. Stir in broth, tomatoes and salad dressing mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 30 minutes. Add potatoes and carrots; cover. Simmer an additional 30 minutes. Remove cover; simmer 15 minutes or until meat is tender and sauce is thickened, stirring occasionally. Serve over noodles.
Tampa Tribune
2 tablespoons oil
1 1/2 pound trimmed boneless beef round steak, cut into 3/4-inch-thick
chunks
2 tablespoons flour
1 large onion, coarsely chopped
1 can (14 1/2 ounces) beef broth
1 can (14 1/2 ounces) stewed tomatoes, undrained
1 envelope Good Seasons garlic and herb salad dressing and recipe mix
3 medium potatoes, cut into 3/4-inch chunks
3 medium carrots, cut into 1/2-inch pieces
3 cups cooked wide noodles, hot
Heat oil in 5-quart sauce pot on medium-high heat. Coat meat with flour. Add to sauce pot with onion; cook and stir until browned. Stir in broth, tomatoes and salad dressing mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 30 minutes. Add potatoes and carrots; cover. Simmer an additional 30 minutes. Remove cover; simmer 15 minutes or until meat is tender and sauce is thickened, stirring occasionally. Serve over noodles.
Tampa Tribune
