Italian Beef on Noodles No. 2791 Yields 4 Servings 3/4 Cup Beef Broth 3/4 Lb Round Steak, Sliced 1 Tbls Olive Oil Thin 3 Tbls Red Wine Vinegar 3 Tbls Olive Oil 1 Tbls Worcestershire Sauce 1 Medium Onion, Sliced 1 Tbls Cornstarch 1 Green Bell Pepper, 2 tsp Sugar Cored, Seeded & Sliced 1 tsp Dried Red Pepper - Egg Noodles, Hot, 1/4 tsp Dried Basil Leaves Buttered 1/4 tsp Dried Marjoram Leaves 1 Clove Garlic, Minced Mix the beef broth, the first measure of olive oil, the vinegar, Worcestershire sauce, cornstarch, sugar, red pepper, basil, marjoram and garlic in a shallow glass baking dish. Add the beef. Stir to coat thoroughly. Cover. Refrigerate 2 or 3 hours, stirring occasionally. Drain the beef. Reserve the marinade. Heat a large, heavy skillet over low heat. Add the second measure of oil. Saute the onion and green bell pepper until tender (3-4 minutes), stirring constantly. Stir in the beef. Increase the heat to medium. Saute until the beef is brown (about 3 minutes), stirring constantly. Stir in the reserved marinade. Cook until the sauce thickens (1-2 minutes), stirring frequently. Serve over hot, buttered noodles.
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