Old-World Stew over Buttered Noodles

Prep Time

45 min

Ready In

1 hr 15 min

Servings

Print Recipe

Ingredients

1 tablespoons vegetable oil
1 large sweet onion (such as Walla Walla or Maui), cut in half, thinly sliced
4 cloves garlic, finely chopped
1 tablespoon Gold Medal™ all-purpose flour
1 box Hamburger Helper™ beef pasta
3/4 lb boneless beef top round steak or beef stew meat, cut into 3/4-inch pieces
3 cups water
1/4 cup dry-pack sun-dried tomatoes, cut into fourths
1 bag (16 oz) ready-to-eat baby-cut carrots
1 dried bay leaf
1 tablespoon butter or margarine
2 teaspoons chopped fresh parsley, if desired

Nutrition Facts:

1 Serving Calories 460 (Calories from Fat 160); Total FatMore Facts

1 Serving Calories 460 (Calories from Fat 160); Total Fat 17g (Saturated Fat 4.5g, Trans Fat 0g, Polyunsaturated Fat 6g, Monounsaturated Fat 4.5g, Omega-3 0.5g); Cholesterol 65mg; Sodium 1070mg; Potassium 860mg; Total Carbohydrate 45g (Dietary Fiber 5g, Soluble Fiber 0g, Insoluble Fiber 4g, Sugars 10g); Protein 30g

Instructions

In 3-quart heavy saucepan, heat 1 1/2 tablespoons of the oil over medium heat. Add onion; cook and stir 15 to 20 minutes or until onion is golden brown. Stir in garlic; cook and stir 3 to 4 minutes longer. Remove onion mixture from saucepan; set aside.
In 1-gallon resealable food-storage plastic bag, place flour and 1 tablespoon of the sauce mix (from Hamburger Helper box). Seal bag; shake until blended. Add beef; seal bag and shake until beef is evenly coated with flour mixture.
In same saucepan, heat remaining 1 1/2 tablespoons oil over medium-high heat. Add beef; cook 5 to 8 minutes, stirring frequently, until browned. Stir in remaining sauce mix (from Hamburger Helper box), onion mixture and water, tomatoes, carrots and bay leaf. Heat to boiling. Reduce heat; cover and simmer 30 to 40 minutes or until beef and carrots are tender.
Meanwhile, fill 2-quart saucepan 2/3 full of water. Heat to boiling. Stir in uncooked pasta (from Hamburger Helper box). Gently boil uncovered 8 to 10 minutes, stirring occasionally, until pasta is tender; drain. Toss with butter and parsley.
Remove bay leaf from stew. To serve, divide pasta evenly among 4 shallow soup bowls. Ladle stew over pasta.

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