How to make a simple egg noodles beef

Preparation

1. In a 4-quart pot, heat oil over medium heat. Cook beef in batches, lightly fry each piece on 2 sides. Remove to a bowl with a slotted spoon. Add more oil to the pan between batches if necessary. Sprinkle beef with flour and stir until well coated.

2. Add onions, carrots, tomatoes with juice, give chicken broth, oregano, lemon rind, salt and pepper to the pan and mix well.

Enter Return beef to the pan and mix well.

3. Bring the stew to a boil over medium heat. Reduce heat. Cover and simmer for 1 hour, or until meat is tender.

4. Add the lemon juice and parsley. Simmer uncovered for 10 minutes or until hot.

5. Meanwhile, bring a large pot of lightly salted water to a boil. Add the egg noodles and cook according to package directions. Drain well. Serve the stew over egg noodles.

Recipe Notes

• Are you looking for the pink calf with a fine and creamy. Each fat in the calf should be milky white.

• packages of veal (or beef for that matter) should be wrapped securely and without tears or punctures. Packages must also feel the feeling cold. Be sure to check the expiration date before you purchase.

• To made this stew, in step 3 above Allow to cool, then cover and refrigerate up to 3 days. Cooked warm slowly add the lemon juice and parsley and proceed as described.

• onions, as onions are known, are about 1 inch in diameter and have a mild flavor and delicate texture regular yellow onion.

Barletta is a common set of small white onions; Cipollini and other varieties are Purplette. Buy frozen peeling onions will save time.