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Categories:Viewed: 113 - Published at: 6 years ago
Ingredients
- 2 lbs. chuck roast, cubed
- 3 tbsp. flour
- 2 tbsp. veg. oil
- 1/4 c. minced onions
- 1 bay leaf
- 2 whole cloves
- 1 tbsp. paprika
- 1/4 teaspoon pepper
- 2 c. beef bouillon (3 cubes for 2 c. water)
- Egg noodles
- Butter
Method
- Coat beef cubes with flour and brown over medium heat in Dutch oven, add in onions and cook about five min.
- Add in all remaining ingredients.
- Mix well and bring to a boil.
- Cover and simmer for two hrs till meat is tender and gravy is thickened.
- Cook egg noodles and butter.
- Serve over noodles with a salad and warm crescent rolls.
- Serves 5 to 6 people.
