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.

Sarah