Ingredients

• 2 tablespoons vegetable oil
• 1.5 pounds beef stew meat , cut into 1/2-inch pieces
• 0.5 pounds bacon , cut into 1/4-inch pieces
• ½ onion , diced
• 3 stripss celery , diced
• 2 tablespoons seasoning salt
• 0.25 cups Worcestershire sauce
• 3 , 14 ounce
• 1 , 8 ounce
• 1 teaspoon butter
• 2 , 4 ounce
• 0.25 cups cornstarch
• 0.33 cups cold water
• 1 , 8 ounce

Instructions

1. 1 In a large Dutch oven heat oil over high heat and brown cubed stew meat. Remove from pan. In the same pan, sauté bacon, onion, and celery until onions are translucent and bacon is fully cooked. Return browned stew meat to the pan.
2. 2 Stir in seasoning salt, Worcestershire sauce, and beef broth. Bring to a boil, then cover and reduce the heat to medium. Simmer for 1 to 1 1/2 hours or until meat is fork tender.
3. 3 Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
4. 4 In a skillet, melt butter over medium heat and sauté mushrooms for 3 to 4 minutes. Add mushrooms to meat mixture.
5. 5 Bring meat mixture to a boil. Mix together cornstarch and water, and stir into meat mixture; stirring constantly. Stir in sour cream until creamy serve over egg noodles.

Nutrition per serving