Rating: 4 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 2
Recipe by Cooking Light March 2000

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Recipe Summary

Yield:
6 servings (serving size: 1 cup beef mixture and 1 cup noodles)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • Cook bacon slices in a large Dutch oven over medium-high heat until crisp; remove bacon with a slotted spoon, reserving drippings in pan. Set bacon aside. Add beef, salt, and pepper to drippings in pan; cook 5 minutes, browning beef well on all sides. Add garlic; cook 30 seconds. Remove beef from pan with a slotted spoon; set aside.

  • Add sliced onion to pan; cover and cook over medium heat 10 minutes, stirring occasionally. Stir in flour, and cook 2 minutes. Add vinegar and the next 5 ingredients (vinegar through bay leaf), and bring to a boil. Return bacon and beef to pan. Cover and bake at 325° for 2 hours or until beef is tender, and discard the bay leaf. Serve over noodles.

Nutrition Facts

540 calories; calories from fat 25%; fat 15.3g; saturated fat 5.4g; mono fat 6.1g; poly fat 1.8g; protein 43.3g; carbohydrates 52.1g; fiber 5.5g; cholesterol 147mg; iron 7.1mg; sodium 636mg; calcium 60mg.
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