Savory Beef

2 pounds beef round tip steak

Freshly ground black pepper to taste

1 cup sliced fresh mushrooms

1 sliced onion

3 tablespoons vegetable oil

3 tablespoons all-purpose flour

2 cups water

2 beef boullion cubes

2 tablespoons tomato paste

1 teaspoon dry mustard

1/4 teaspoon dried oregano leaves

1/4 teaspoon dillweed

2 tablespoons Worchestershire sauce

8 ounces wide egg noodles

Cut beef into thin 2-inch wide strips.  (Easiest to do when partially frozen.)  Sprinkle with pepper and set aside in a cool place.  In a heavy skillet saute mushrooms and onion in oil until golden; remove from skillet.  Put meat in same skillet; cook and stir quickly on all sides until brown but still rare in center.  Remove meat and set aside.  Blend flour into the oil in skillet, gradually adding water and beef boullion.  Stir constantly until smooth and slightly thick.  Mix in tomato paste, dry mustard, oregano, dill weed and Worchestershire sauce.  Stir meat, onion and mushrooms into the sauce.  Cool meat mixture and freeze .

To serve, thaw beef.  Prepare noodles according to package directions.  Heat beef in a saucepan over medium heat, stirring constantly until bubbly.  Serve over noodles.

Serves 6.

Taken from: Once-A-Month Cooking by Mimi Wilson and Mary Beth Lagerborg (Focus on the Family Publishing).

My Note: My husband could eat this entire recipe up in one sitting it is so good.  We also like to add some more noodles than the 8 oz. indicated in the recipe.  This is good with green beans, salad and bread.  (My husband has a LARGE appitite, that's why we have all the starch.)