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I got this recipe from the local newspaper written by a Bob Luce. I haven’t had a chance to use it yet.

Yield: 8 to 10 servings


  • 1 lb. egg noodles, cooked


Add oil to 4-quart pot; heat and brown meat on all sides. Make a small bag from cheesecloth for the spices; tie tightly. Add vinegar, onion and spice bag to meat. Cover and simmer for 1 hour. Add enough water to cover roast. Add ketchup. Cover and simmer 2 to 3 hours, until meat is tender, stirring occasionally.

Mix flour and water in a shaker. Take out spice bag. Remove beef and set aside. Make a gravy of the cooking juice and flour and water.

Place cooked noodles and butter in a large frying pan. Cook until the noodles are the way you like them.

Note: If desired marinate meat with spices in pan overnight in the refrigerator

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