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Beef and Noodles with Tomato Gravy




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


From about.com by Diana Rattray


List of Ingredients




* 1 pound lean beef (or veal), cut into 1-inch pieces
* 1/4 cup rice or other GF flour (4 tablespoons), divided
* 1 teaspoons salt
* pinch pepper
* 2 tablespoons vegetable oil
* 1/2 cup sliced onions
* 1 clove garlic, minced
* 2 cups GF beef broth
* 1/4 cup water
* 1 can (14.5 ounces) diced tomatoes, slightly drained (do not press)
* 1/2 cup rice, hemp, almond or other milk sub
* 1 tablespoon sugar
* 1/2 teaspoon seasoned salt
* 1/2 teaspoon GF Worcestershire sauce
* 3 cups uncooked rice noodles, cooked and tossed with cf marg and
poppy seeds, if desired

Recipe



Dredge beef with 2 tablespoons gf flour mixed with 1 teaspoon salt and a pinch of pepper.

Heat vegetable oil in a Dutch oven; brown dredged
beef with onions, stirring to brown all sides.

Add garlic and 2 cups broth.

Blend remaining 2 tablespoons gf flour with 1/4 cup water; stir into the meat mixture.

Bring to a boil; cover and simmer for 1 1/4 hours.

To the meat mixture, add tomatoes, milk sub, sugar, seasoned salt, and gf Worcestershire sauce.

If necessary to thicken more, mix together more gf flour and water; stir into broth.

Arrange beef mixture on a platter, surrounded by the hot buttered gf noodles.

Serves 4