Beef Caraway Stew Casserole Recipe

  • 6 ounces wide noodles
  • 1/2 cup water
  • 2 cans (10 1/2 ozs each) beef bouillon or consomme
  • 2 1/2 cups cubed cooked beef
  • 1 package (10 ozs) frozen peas, thawed
  • 1 cup water
  • 1 teaspoon caraway seed
  • 1 teaspoon salt
  • 1/2 cup flour
  • 1/4 teaspoon pepper

Cook noodles according to directions on package.

Pour bouillon and 1 cup water into a large skillet; add caraway seed; heat to boiling. Combine flour and %2 cup water in a shaker or jar and shake until well blended. Add to bouillon; stir and cook until thickened. Add beef, peas, salt, and pepper. Simmer a few minutes to cook the peas. Add drained noodles. Pour into a 3-quart casserole. Bake in a moderate oven (350F) 30 minutes, or until bubbly. Serve hot.

Yield: 8 to 10 servings.