Ingredients
1 1/2
lb. boneless beef top round steak, cut into 1/2-inch pieces
1/2
teaspoon peppered seasoned salt
2
(12-oz.) jars homestyle beef gravy
1 1/2
cups julienne-cut carrots (1 1/2x1/4x1/4 inch)
1/2
cup sliced green onions
1/4
cup finely crushed gingersnaps
2
tablespoons brown sugar
1/2
cup red wine vinegar
9
oz. (5 cups) uncooked medium egg noodles
2
tablespoons chopped fresh parsley
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray.
Spray Dutch oven with cooking spray. Add steak pieces; sprinkle with seasoned salt. Cook over medium-high heat for 5 minutes or until browned, stirring occasionally.
Stir in gravy, carrots, onions, gingersnaps, brown sugar and vinegar. Bring to a boil. Reduce heat; cover and simmer 20 minutes.
Meanwhile, cook noodles to desired doneness as directed on package. Drain.
Add cooked noodles to beef mixture; mix gently. Pour into sprayed baking dish. Cover tightly with foil.
Bake at 350°F. for 15 to 20 minutes or until beef is tender. Sprinkle with parsley.
