 | | Directions | | In large sauce pan, cook the beef, onion, celery and carrot over medium heat until meat is no longer pink and vegetables are tender; drain. Add the water, tomatoes, au jus mix, bouillon, bay leaves and pepper; bring to boil. Stir in noodles. Return to a boil. Cook, uncovered, for 15 minutes or until noodles are tender, stirring occasionally. NOTE: Discard bay leaves before serving. |
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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 8
|  | | Ingredients | | - | | 1 1/2 pounds ground beef |
| - | | 1/2 cup onion, diced |
| - | | 1/2 cup celery, sliced |
| - | | 1/2 cup carrot, sliced |
| - | | 7 cups water |
| - | | 1 can diced tomatoes (14 oz can) |
| - | | 1 packet au jus mix |
| - | | 2 tablespoons beef bouillon granules |
| - | | 2 bay leaves |
| - | | 1/8 teaspoon pepper |
| - | | 1 1/2 cups uncooked egg noodles |
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