Beef and Noodles

This is another classic dish that will fill them up!

2 pounds cubed beef tender loin
3 large stalks of celery roughly chopped
4 carrots scrubbed well and roughly chopped
1 medium onion chopped
2 cloves garlic minced
1/2 cup flour
2 teaspoons dried oregano
Salt and pepper to taste
1 box chicken broth
3/4 cup heavy cream
2-3 tablespoons olive oil

1 bag whole wheat egg noodles prepared according to package directions

Season the meat with the salt and pepper. Add the oregano to the flour in a shallow dish. Dredge the beef in the seasoned flour. Shake off the excess flour and place in a large heavy bottom skillet over medium high heat with the olive oil already in it. Brown the meat on all sides. Remove from the pan and set aside. Add the vegetables to the pan and season with salt and pepper. Cook for about 5 minutes. Add the chicken broth being sure to scrap all the brown bits off the bottom of the pan. Let this simmer for about 10 minutes, once this has reduced and started to thicken add the heavy cream. Let this simmer for another 10 minutes. While the sauce is reducing boil the noodles. Drain the noodles and dress with the sauce. This will change the way you see beef and noodles. For more on this recipe or any others please email me at alesia.leach@gmail.com