As always, I saw a recipe that looked reallllllllllllllllllllllllly good.   I stashed it away while I thought about it and then got a bee in my bonnet today and had to make despite the 100 degree heat!  As always I had to make my own modifications for our likes and dislikes, but we loved it.
1 1/2 pounds chuck roast, cut into 1 inch cubes
1 leek, sliced thin
6 cloves garlic, minced
1 can fire roasted tomatoes (undrained)
4 tablespoons butter
1/2 cup vegetable broth (I used Better than Bouillon base + water)
flour for dredging
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
1/2 teaspoon white pepper
1 teaspoon cinnamon
2 teaspoons paprika
2 cups wide egg noodles
  • Melt butter in the bottom of a saute pan. 
  • When sizzling, add leeks and garlic.  Saute until fragrant.
  • Toss beef pieces in flour until well coated.
  • Add beef pieces to pan and saute several minutes.
  • Sprinkle all the spices over the beef and stir well.
  • When beef is browned, add broth and tomatoes.  Simmer 15 minutes or so.
  • Add noodles and simmer another 10 minutes or so until noodles are tender.

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