My mom started making this recipe when we were little and it has always been a family favorite. She got it out of a cookbook, but I don't know which one so I can't share the source. Here is a great recipe that's full of flavor and perfect for the cold weather we're having:
-At first glance you may think that this is a sort of beef stew recipe, but it's not. The final steps of the recipe thickens it up and it's served over noodles. So it is really more like a beef tips over noodles type of recipe
-I estimate that the prep time is about 30 minutes (especially when using a food processor for the apple, carrot and onion) and the actual cooking time is closer to 3 hours. It's a great recipe to start in the late afternoon while the kids are napping or at school and then it cooks for a few hours filling the house with a great aroma.
-This recipe freezes well so it's easy to double and then you have a meal ready to go in the freezer.
GERMAN BEEF SUPPER (4 servings)
1.5 lbs beef stew meat cut in 1-inch cubes
2 Tbsp shortening
1 large apple-peeled and finely chopped
1 medium carrot-peeled and finely chopped
1/2 onion-finely chopped
1/2 cup water
1/2 cup dry red wine or cooking sherry
1 tsp salt
1 clove garlic-minced
2 beef bouillon cubes
1 small bay leaf
1/8 tsp dried thyme
4 tsp cornstarch
1/4 cup cold water
1/4 tsp Kitchen Bouquet
4 cups medium egg noodles
1/4 tsp poppy seeds (optional)
-Heat the shortening in a large pot, brown the beef, and drain.
-Return the beef to the pot and add the apple, carrot, onion, 1/2 cup water, wine, salt, garlic, bouillon cubes, bay leaf, and thyme.
-Cover and simmer on low/med heat for 2 hours (stirring occasionally).
-Remove bay leaf.
-Combine cornstarch and the cold water; add to beef mixture.
-Increase heat, cook and stir until thickened.
-Stir in Kitchen Bouquet.
-Serve over cooked and drained noodles mixed with poppy seeds.