German Beef Supper
|Beef stew meat||1 1⁄2 Pound, cut in 1 inch cubes|
|Vegetable shortening||2 Tablespoon|
|Apple||1 Large, pared and shredded|
|Carrot||1 Medium, shredded|
|Onion||1⁄2 , sliced|
|Water||1⁄2 Cup (8 tbs)|
|Dry red wine||1⁄3 Cup (5.33 tbs)|
|Salt/1/2 teaspoon anchovy paste||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Beef bouillon cubes||2|
|Bay leaf||1 Small|
|Dried thyme||1⁄8 Teaspoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Kitchen bouquet||1⁄4 Teaspoon|
|Noodles||4 Cup (64 tbs), cooked, drained|
|Poppy seed||1⁄4 Teaspoon|
Brown meat in hot vegetable shortening.
Add apple, carrot, onion, the 1/2 cup water, the wine, salt, garlic, bouillon cubes, bay leaf, and thyme.
Cover and simmer for 2 hours or until beef is tender.
Remove bay leaf.
Combine cornstarch and the cold water; add to beef mixture.
Cook and stir until thickened.
Stir in kitchen bouquet.