1. Cut beef into thin 2-inch-long strips. Sprinkle beef with pepper and set aside in a cool place. 2. In a heavy skillet, saute mushrooms and onions in oil until golden, about 10-15 minutes, and then remove from skillet. 3. Put meat in same skillet; cook and stir meat quickly on all sides until it's browned but still pink in the center, about 7 minutes. Remove meat and set aside. 4. Mix flour into drippings in the skillet, slowly adding water and beef bouillon; bring to a boil. Stir constantly until it's smooth and has thickened a little. 5. Mix in tomato paste, dry mustard, oregano, dill week, and Worcestershire sauce. 6. Stir meat, mushrooms, and onions into sauce. Cool meat mixture and freeze in 8-cup container. 7. To prepare for serving, thaw beef. Prepare noodles according to package directions. Heat beef in a saucepan over medium heat, stirring constantly, until it's heated through and bubbly. Serve meat over noodles. 8. Suggested sides: Baked cauliflower (I'll make roasted cauliflower!) and gingerbread. ---------------------------------------------------------------------------
Nutrition
Ingredients
