Beef & Noodles with a Mystery Ingredient

Beef & Noodles With A Mystery Ingredient

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Annelle Payne



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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

How to Make Beef & Noodles with a Mystery Ingredient


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

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About Beef & Noodles with a Mystery Ingredient

Course/Dish: Beef Pasta
Other Tag: Quick & Easy

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