~ TENDER BEEF & GRAVY OVER BUTTERED NOODLES ~

~ Tender Beef & Gravy Over Buttered Noodles ~ image

Provided by Cassie *

Categories Beef

Time 3h10m

Number Of Ingredients 12

1 lb stew meat cut into bite sized pieces
14 oz egg noodles - plus butter and dried parsley
1 tsp each - garlic powder, a good season salt, dried thyme
1/4 tsp salt & black pepper
1 1/2 tsp better than bouillon beef paste
1 medium chopped onion
1 - 10 oz can, french onion soup
1 1/2 c water
1 stick butter
1/2 c flour
Browning sauce
1/4 c dry red wine

Steps:

1. Preheat oven to 400 degree F. Mix seasonings. Spread meat into a greased Dutch oven and sprinkle evenly with seasoning. Bake for 25 minutes.
2. Remove from oven, stir. Reduce oven to 250 degree F. Add soup, water, bouillon, wine and onion. Cover and bake for 2 1/2 hours or until meat is tender.
3. Prepare noodles, once drained add desired butter and parsley - keep warm. In another skillet or small saucepan over medium heat, add butter. Once bubbly, whisk in flour. Continue cooking for 4 - 5 minutes, stirring constantly. The more you cook the better the gravy.
4. Once beef is tender, remove from oven and stir in desired amount of roux to desired thickness. Add the browning sauce until you reach desired browness.
5. Serve over buttered noodles. Note: if was making this for me, I would have added mushrooms when adding the onion.