BEEF NOODLE CASSEROLE

10 PORTIONS

2.0 Lb. Beef Stew Cubes

Brown in Dutch Oven until very brown. The dark color will make a richer color gravy.

1/4 Cup Onion Chopped
1 1/2 Teaspoon Salt
3/4 Teaspoon Ground Black Pepper

Add. Cook until onions are fragrant.

1/4 Cup Tomato Ketchup
3 1/4 Cups Water
1 Beef Boullion Cube

Add. Simmer until meat is tender.

1/2 Cup All Purpose Flour
1 1/2 Cups Water

Make a smooth paste of the flour and water. Add slowly to meat and broth mixture while stirring constantly. Cook until gravy is thickened and no starch taste remains.

12 Oz. Wide Egg Noodles

Cook according to package directions. Drain. Fold into meat and gravy mixture. Serve hot.

This recipe compliments of Kansas State University Dining Services

This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen.


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