1 lb. beef stew meat (diced into 1″ pieces)
1 c. flour
2 tsp. salt
1 tsp. ground black pepper
2 tsp. garlic powder
2 T. vegetable or canola oil
2 c. beef stock
1 T. Kitchen Bouquet
1 pkg. wide egg noodles
In a large saucepan, heat oil over medium heat. In a small bowl, combine flour, salt, pepper and garlic powder. Dredge stew meat in flour mixture and place in oiled pan. Brown meat on all sides.
Pour beef stock into pan and reduce heat and allow meat to simmer 90 minutes. Add Kitchen Bouquet.
Cook noodles according to package directions and have them cooked by the end of the meat’s cooking time. Mix noodles into meat mixture and all to cook together for 5 minute or until noodles are fully coated.
Reams frozen noodles work the best but in a pinch the egg noodles tasted just fine!