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Ingredients
1 Pound boneless beef top round steak, 3/4� thick
3 Tablespoons cornstarch
1 (14 1/2 oz) Can beef broth
1/2 Teaspoon sugar
1/2 Teaspoon garlic powder
1 Cup canned diced tomatoes
1 Medium onion, cut into wedges
1 Celery stalk, sliced
4 Cups hot cooked medium egg noodles (about 4 cups dry), cooked without salt
Instructions
Slice beef into very thin strips. In bowl mix cornstarch and 1 cup broth until smooth. Set aside. In medium nonstick skillet over medium-high heat, cook beef in 2 batches until browned, stirring often. Set beef aside. Add remaining broth, sugar, garlic powder, tomatoes, onion and celery, heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until vegetables are tender-crisp. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef to pan and heat through. Serve over noodles.