Beef Stew IIi

Name: Beef Stew IIi
Ingredients: 34 lb beef top round steak, cut into 1-inch cubes; 1 teaspoon fresh lemon juice; 1 tablespoon all-purpose flour; 2 tablespoons unsalted butter; 1 small onion, sliced thin; 12 lb mushroom, cut into eighths; 14 cup dry red wine; 14 cup beef broth, combined with 1/4 cup water; 1 teaspoon paprika; 1 lb egg noodles, cooked

10 ingredients

6 steps

Ingredients

34 lb beef top round steak, cut into 1-inch cubes
1 teaspoon fresh lemon juice
1 tablespoon all-purpose flour
2 tablespoons unsalted butter
1 small onion, sliced thin
12 lb mushroom, cut into eighths
14 cup dry red wine
14 cup beef broth, combined with 1/4 cup water
1 teaspoon paprika
1 lb egg noodles, cooked

Directions

1

In a small bowl toss the beef well with the lemon juice, add the flour, and toss the beef until it is coated with the flour.
2

In a heavy skillet heat the butter over moderately high heat until the foam subsides and in it brown the beef.
3

Transfer the beef with a slotted spoon to a bowl and in the fat remaining in the skillet, cook the onion and the mushrooms over moderate heat, stirring, until they are just tender.
4

Add the wine, simmer the mixture for 1 minute, and stir in the broth, the paprika, and salt and pepper to taste.
5

Simmer the mixture, stirring for 3 minutes, stir in the beef and the juices that have accumulated in the bowl, and cook the stew until the beef is heated through.
6

Serve the stew over cooked egg noodles.