Steak and Noodles

This recipe is sort of a cross between my Debi-Burger-Helper (as the grandkids call it) and my Beef and Noodles.  It was fabulous!

Steak and Noodles

2 Ribeye steaks, cut into very thin slivers
1 green bell pepper, cut into thin slices
1/4 small red onion, cut into slices
10 baby carrots, cut into thin slices
2 green onions, chopped
1 can beef broth
2 Tbsp. butter
2 cups wide egg noodles
2 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
1 Tbsp. ground pepper
1 Tbsp. salt

Slice steaks into small, thin strips and add to skillet with melted 2 Tbsp. butter, soy sauce and Worcestershire.  Saute' for about 10 minutes and then add 1 cup hot water, the bell peppers, carrots, red and green onions.  Add water as needed to keep it just above the meat.  Cook for approximately 1 hour so that meat is tender and veggies are done (especially the carrots).   It should cook down almost to a gravy consistency.  Add 1 can of beef broth and bring to a boil.  Boil an additional 15 to 20 minutes, then add 2 cups wide egg noodles.  Boil until noodles are tender.  Allow to cook down just a little without adding more water so that it has thickened. 

Enjoy!