Beef and Noodes

This recipe takes a little more time to make so it is best for a day when you can let the meet simmer for at least 2 hours.

1 tsp. vegetable oil

1 pound cubed stew meat

1/2 tsp. ground pepper

1 tsp. salt (I usually use kosher salt)

1/4 tsp. dried thyme

2 14.5 oz cans of beef stock

1/2 tsp. kitchen bouquet or gravy master

1 oz can of mushrooms or fresh mushrooms quartered (I like to use baby bella mushrooms)

1 pk instant brown gravy

1-2 cups water

1/2 bag (6 oz.) wide egg noodles cooked

1/4 cup corn starch

1/4 cup water

Preheat nonstick saute deep pan on medium high heat, add vegetable oil. Using paper towel pat any excess liquid from meat, then add meat to saute pan. Brown meat on all sides, add salt, pepper, thyme, and kitchen bouquet. Mix, then ad 2 cans of stock, bring to a boil, cover and reduce heat to medium low. Stir occasionally. Simmer covered until meat is tender, usually 1 1/2 hours to 2 hours. Add mushrooms and packet of gravy mix and 1 cup of water. Mix. Taste the liquid, to reduce any saltiness due to stock reduction add more water 1/4 cup at a time to desired taste. To thicken further mix 1/4 cup corn starch and 1/4 cup water. Bring liquid to a boil, remove from heat to add corn starch mixture stirring until blended, then return to heat, on low let it cook for 1-2 minutes. Serve over cooked egg noodles.