Submitted by: nukai

Ingredients

1 to 1 1/2 pounds ground beef
1 medium green pepper sliced into strips
1 medium onion sliced into rings
1 stick (1/2 cup) butter or margarine
1 14.5 ounce can beef consomme
1 12 ounce can evaporated milk
1 6 ounce can tomato paste
1/3 cup flour
1 tablespoon worchestershire sauce
1 16 ounce package wide egg noodles or rotini

Directions

1. Melt butter or margarine in an electric skillet. Add the onions and green pepper strips, cook until softened, add the ground beef and cook until it loses it’s pink color. Season to taste with salt and pepper.
2. Lower the heat and add the flour to thicken the mixture. Add the tomato paste and consomme, stir until mixture is blended together then add the evaporated milk slowly until all is blended thoroughly. Season to taste with salt and pepper.
3. Simmer on a very low heat as to not scorch.
4. In the meantime put a 5 quart heavy pan filled at least three quarters full with water over high heat, adding salt to taste, and bring to a boil. Add noodles and cook until al dente.
5. Serve the sauce over the noodles along with a desired vegetable or salad. And enjoy. Serves 4 to 6

NOTE

I always add just a little water to the sauce as it cooks to keep it from becoming too thick and keep it as low as possible.

This recipe is from Beef.

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