Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2
Recipe by Cooking Light January 1995

Gallery

Credit: Oxmoor House

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
  • Cook bacon in a large Dutch oven over medium heat until crisp; remove bacon with a slotted spoon, reserving drippings in pan. Set bacon aside. Cook beef, salt, and pepper in drippings over medium-high heat 3 minutes, browning beef well on all sides. Add garlic; cook 30 seconds. Remove beef with a slotted spoon; set aside.

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

Nutrition Facts

545 calories; calories from fat 26%; fat 15.5g; saturated fat 5.4g; mono fat 6.2g; poly fat 1.8g; protein 43.8g; carbohydrates 52.3g; fiber 5.5g; cholesterol 158mg; iron 7.1mg; sodium 644mg; calcium 58mg.
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