Meet Our Sponsors
Meet Our Sponsors
Steak and Noodle Delight
½ cup flank steak or filet mignon, diced
½ cup dry egg noodles
¼ cup baby carrots
¼ cup celery
1 sprig thyme, finely chopped
1 bay leaf
¾ cup organic low-sodium chicken stock
3 cups water
In a stock pot, bring 3 cups of water to a boil. Add noodles and cook until tender, about 10 minutes.
In a small pan, sauté beef in olive oil and cooked through. Finely chopped cooked beef.
In a pan sauté celery, carrots, and onion in olive oil until softened. Add salt, pepper, thyme and continue for two minutes. Add bay leaf, beef, chicken stock and simmer for 10 minutes.
Remove bay leaf. Pour noodles and chicken mixture into a food processor and blend until smooth. Add more chicken stock if needed or dry rice cereal for more density.
