Beef and Chinese Noodles
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 onion, peeled and chopped
1 green pepper, sliced
1 (4 oz.) can sliced mushrooms
2 tbsp butter or margerine
1 1/4 cps leftover gravy or 1 (10 1/2 oz.) can condensed mushroom soup
2 cps cubed cooked beef
4 cps canned chinese noodles, crisped in oven
1 - Saute onion, green pepper, and drained mushrooms in butter or magerine about 5 minutes or until vegetables are tender.
2 - Stir frequently.
3 - Add gravy or mushroom soup.
4 - Thin a little, if necessary, with a small amount of hot water or consomme.
5 - Stir and mix.
6 - Add beef.
7 - Continue to stir and heat until boiling.
8 - Serve on mounds of oven-crisped chinese noodles.
Makes 4 servings.