 |
Prep Time: 15 Minutes Cook Time: 225 Minutes |
Ready In: 240 Minutes Servings: 10 |
|
This is a recipe which I came upon when I joined my husband's family. It's so popular and I'm on the verge of making little spice packets I can just throw in with the rest of the ingredients. I'm not sure if there's someone out there with the original idea for this dish, but we have modified it quite a bit for personal taste. Ingredients:
4 lbs stew meat |
1 tablespoon garlic salt |
1 teaspoon salt |
2 teaspoons black pepper, ground |
1 tablespoon onion powder |
1 tablespoon dried dill weed |
3/4 tablespoon basil |
1/2 teaspoon thyme |
2 bay leaves |
1/2 teaspoon savory |
10 ounces beef consomme |
64 ounces v8 vegetable juice |
1/2 cup cornstarch |
2 (4 ounce) cans mushrooms, pieces and parts |
lots egg noodles |
some poppy seed |
slivered almonds, sauted in butter |
Directions:
1. Brown meat very lightly, but do not cook all the way through.
2. Add all herbs and liquids.
3. Simmer on low or in a crockpot for at least 3 hours, though not more than 18.
4. A half hour before serving, mix cornstarch with juice from the cans of chopped mushrooms.
5. Add liquid and mushrooms to stew; allow to thicken.
6. In a seperate pot, sauté almonds, melt extra butter, and add cooked egg noodles.
7. Sprinkle with poppy seeds.
8. Serve stew on bed of noodles.
|
|