Beef Noodles & Salad

I took three slices from the beef roast I made the other night and cut into chunks – making about 1 cup of 1/2 square chunks. I tossed them into a quart saucepan on medium heat. There’s enough fat in the beef that I did not bother adding any cooking oil. I added 1 TBSP of diced onions and heated until softened. Adding 1/2 cup of water and 1 cup of milk (made from nonfat dry milk) and 1 cup of dry egg noodles I brought to a boil. I added a handful of frozen green beans, 4 sliced up fresh mushrooms and 1 TBSP of  flour mixed 2 TBSP water and salt, pepper and oregano. I stir it in slowly and let is simmer. I don’t add sour cream because I don’t buy sour cream. I don’t use it quickly enough and it just spoils. I put a lid on it and let is simmer for about 15 minutes.

I served with thinly sliced radish on romaine with some raspberry vinaigrette.

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