Beef & Noodles with a Mystery Ingredient
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- 1/4 lb
- beef stew meat, cut into 1 inch cubes
- 1 can(s)
- mushroom soup
- 1 pkg
- onion soup mix
- 1 c
- red wine
- 1 large
- dill pickle, diced
- 1/4 c
- dill pickle juice
- 16 oz
- noodles, medium sized
- vegetable oil
1Lightly dust beef cubes with flour and brown in a small amount of vegetable oil.
2Leaving the meat in the pan, deglaze the pan with the red wine, and add both the onion soup mix and the mushroom soup.
3Stir well to mix and bring to a slow boil, stirring occasionally.
4Cover and let simmer for a couple of hours or until meat is tender.
5Dice the dill pickle and add it and the pickle juice to the beef mixture. (Do NOT use kosher or garlic flavored pickles.)
6The pickle is the secret ingredient for this dish and must be used to provide the right flavor.
7Check the pan every 1/2 hour or so and stir to keep it from sticking.
8I use a heat diffuser under the pan to ensure that the mixture doesn't stick.