Ingredients
- 2791 yields
- 4 tbls olive oil (thin)
- 3 tbls wine vinegar (red)
- 1 tbls worcestershire sauce
- 1 onion
- 1 tbls cornstarch
- 1 green bell pepper
- 1 clove garlic
- 3/4 lb round steak
- 3/4 cup beef broth
- 2 tsp sugar cored
- 1 tsp pepper egg noodles (dried red)
- 1/4 tsp basil leaves buttered (dried)
- 1/4 tsp marjoram leaves (dried)
Mix the beef broth, the first measure of olive oil, the vinegar, Worcestershire sauce, cornstarch, sugar, red pepper, basil, marjoram and garlic in a shallow glass baking dish. Add the beef. Stir to coat thoroughly. Cover. Refrigerate 2 or 3 hours, stirring occasionally. Drain the beef. Reserve the marinade. Heat a large, heavy skillet over low heat. Add the second measure of oil. Saute the onion and green bell pepper until tender (3-4 minutes), stirring constantly. Stir in the beef. Increase the heat to medium. Saute until the beef is brown (about 3 minutes), stirring constantly. Stir in the reserved marinade. Cook until the sauce thickens (1-2 minutes), stirring frequently. Serve over hot, buttered noodles.