Saturday, December 7, 2013

Beef Noodle Medley, Woman's Day 1953

I've made this dish a few times and it's a winner- every time!   This is a big deal.  I have 3 kids and a hubby whose tastebuds are skewed from eating out so often on business trips.  Everyone likes this meal.     I serve it with a green salad, a veggie, and fruit.  Perfect on a cold day!

The recipe in the original form.

Notice how under the phrase "Precook meat; reheat while noodles cook" it says the cost and "(August 1953)"?  Well I promise you this is from the September 1953 issue.  Not sure why it's an August recipe.  All the recipes on the page are from "August 1953".  It's a vintage mystery.  

The magazine, September 1953

Here's my tweaked version (Not to be confused with my twerked version.  That would be inappropriate, especially at my age.):
  • 1 and 1/2lbs Stew meat cut into 1 inch cubes (My butcher does this for me.  Saves time.)
  • Salt and Pepper- amounts aren't given.  Start with 3/4t salt and 1/2t pepper.  You may want to change it next time.
  • Flour- again amounts aren't given.  I use about 3/4C, which is way too much.  Use 1/2C and let me know how it goes.
  • 8oz Tomato sauce
  • 1/2C Red wine (preferred) or water
  • Garlic salt- no amount given.  Just shake the bottle a few times over the pot.
  • 8oz Fresh sliced mushrooms (My addition- totally optional.)
  • 8oz Pasta (Corkscrew works well but any sturdy bite sized pasta will do.)

Make seasoned flour by mixing flour, salt and pepper in a bowl.  Heat a couple of tablespoons of olive oil in a medium pot or Dutch oven over a medium high heat.  Toss the meat a few pieces at a time in the seasoned flour.  Shake off the flour or if you have a small handheld strainer put the meat in and give it a good shake.  Put the floured meat into the pot and brown on all sides.

Add 3/4C boiling water to the pot.  Cover and simmer for 2 hours.   Meat will be tender.

Add tomato sauce and wine or water to the pot.  Stir and add the garlic salt and more salt and pepper if necessary.  ( I don't add more salt/pepper here but hubby adds more at the table.  See what I mean about his wonky tastebuds?)

[Now you have a choice.  Either let this cool and put into the fridge, add fresh sliced mushrooms and cook a bit longer, or continue with the recipe.]

Cook pasta in salted water.  (This is from 1953 after all.  I personally don't add the extra salt.)  When al dente (Back to 2013!), drain.  Serve meat mixture over pasta.  I prefer it without the parmesan cheese listed in the original recipe but add a sprinkle if you'd like.  Be sure each plate gets lots of yummy sauce.

[If you've stopped the recipe after cooking the meat mixture just reheat in the microwave or on the stove and cook the pasta.   Voila.  You're all caught up!]

This dish is great reheated, pasta and all, the next day for lunch.



  1. Hi Sarah! Found you from Averyl's blog. This looks delicious. Kind of similar to my beef tips recipe but yours looks easier and less involved. I will try this one. Thanks!


  2. Hi there, I just came over to your blog from the 1950's women didn't get fat. This recipe sounds simple and really yummy. I think I'm going to try it this week.
    Thanks for sharing!

  3. It's so simple and sounds delicious!

  4. Thanks, Averyl! You're my first commenter. :)


  5. Lalie and Aileen, thanks for stopping by. Let me know if you try the recipe and what you think.