IT Digital Cookbook - Second Edition

Main Courses

Beef and Noodles

I N G R E D I E N T S ´ 2 lbs beef stewmeat ´ 5 beef broth cubes ´ 8 cups of water ´ 3 Tbsp of cornstarch ´ Salt to taste ´ Pepper to taste ´ 1-2 packs of Grandma’s frozen egg noodles ´ Prepared mashed potatoes

STEPS 1. Place meat into a large pan on the stove. 2. Cover with water. 3. Add in beef stock cubes. 4. Bring to a boil. 5. Continue to boil for ~ two hours. Add water as needed.

9. Add to stewmeat. 10. Cook until noodles become tender, usually around 20 minutes. 11. Put cornstarch in a cup and add 1/3 cup of cold water. 12. Stir until cornstarch is completely dissolved. 13. Stir into the meat and noodles. 14. Continue stirring and broth will thicken. 15. Add additional salt and pepper to taste. 16. Serve over prepared mashed potatoes or enjoy as a standalone dish.

6. Beef will become very tender. Add salt and pepper. 7. Pierce noodle package and place in microwave for 60 seconds to defrost. 8. Remove noodles from the package and separate noodles.

Rachael Miller ITDirector for Ancillary, Surgery, andLabSer vices Department: Clinical Applications Time with Banner: 29 years Location: Carr, CO

Allergy warning: Gluten in the egg noodles Vegetarian & Vegan: Omit the beef and the beef cubes. Rename toNoodles. GENERAL Est. Prep Time: 15 minutes Est. Cook Time: 2hours Number of servings: 6 - 10 Heat level (0-5): 0

DESCRIPTION Recipe Origin : American

Brief description: Simple and hearty beef and noodle dish. Can be served alone or over mashed potatoes. This recipe was a favorite in my husband’s family. His mother, who worked as a desktop engineer for Banner IT was kind enough to share it with me. Last year, my son asked me to teach him how to make it so he could prepare it for his girlfriend’s parents. It must have been a hit as they are getting married later this month.

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