- 1 pound boneless beef round steak or chuck roast
- 3 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1/3 cup chopped onion
- 1/3 cup chopped carrot
- 1/3 cup sliced celery
- 2 cloves garlic, minced
- 2 (14.5 ounce) cans beef broth
- 1 teaspoon dried oregano or basil
- 1/4 teaspoon ground black pepper
- 8 ounces frozen egg noodles
- Skin-On Mashed Potatoes:
- 1 1/2 pounds russet potatoes, scrubbed and quartered
- 1/2 teaspoon salt
- 1/4 cup milk
- 2 tablespoons butter
- 1/3 cup sour cream
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Trim fat from beef. Cut beef into 3/4-inch cubes. Place flour in a resealable plastic bag. Add beef cubes and shake to coat. Heat oil over medium-high heat in a large skillet with a lid. Cook half of the beef cubes in hot oil until browned. Remove from skillet. Add remaining half of beef cubes, onion, carrot, celery, and garlic to skillet; cook until beef is brown, adding additional oil if necessary. Drain off fat. Return all meat to the skillet.
- Stir in broth, oregano, and pepper. Bring to a boil; reduce heat. Simmer, covered, for 1 1/4 to 1 1/2 hours or until meat is desired tenderness.
- Stir frozen noodles into skillet. Bring to a boil; reduce heat. Cook, uncovered, for 25 to 30 minutes or until noodles are tender, stirring occasionally. Serve over Skin-On Mashed Potatoes.
- [Cleaning tip: Once the stove top is cool, wipe up any oil splatters or spills with Clorox(R) Disinfecting Wipes. Rinse hands once complete.]
- For Skin-On Mashed Potatoes: Place potatoes into a large pot and cover with water; stir in the 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain. Place drained potatoes, milk, butter, sour cream, the 1/4 teaspoon salt, and the 1/8 teaspoon pepper in a large bowl. Mix well with an electric mixer on medium speed.