How about egg noodles simple beef stew

Preparation

1 4.4 gallon pot, heat oil over medium heat. Cook beef in batches, fry each piece on both sides. Remove to a bowl with a slotted spoon. Oil in the pan between batches if necessary. Sprinkle beef with flour and stir until coated well.

2 Add the onions, carrots, tomatoes with juice, chicken broth, oregano, lemon zest, salt and pepper to the pan and stir to mix well. Return beef to the pan and mix well.

3 Move the pot to a boil over medium heat. Reduce heat. Cover and simmer 1 hour, or until the meat is tender.

4 Add the lemon juice and parsley. Simmer uncovered for 10 minutes or until hot.

5 Meanwhile, bring a large pot of salted water to a boil. Add egg noodles and cook according to package directions. Drain well. Serve the stew with egg noodles.

Recipe Notes

• Ensure pink with a fine-grained and creamy on beef. No fat in the calf should be a milky white color.

• Packages of beef (or meat for that matter) should be wrapped securely and without cracks or punctures. Packages must also feel cold. Be sure to check the expiration date before you buy.

• To this stew, prepared in step 3 above Let cool, cover and refrigerate up to 3 days. Warm the pot gradually add the lemon juice and parsley, and follow the instructions.

• Onions, onions are also known, are about 1 cm in diameter and have a milder flavor and texture delicate than the regular yellow onion. Barletta is a common set of onions; Cipollini and other varieties are Purplette. Buy save time small onions frozen shell.