1 1/2 lbs ground beef
1/2 cup onion
1/2 cup carrot
7 cups water
7 beef bouillon cubes
2 bay leaves
1/4 tsp ground black pepper
2 cups uncooked egg noodles
In a large pot cook the beef, onion and carrots over medium heat until meat is no longer pink. Add the water, bouillon cubes, bay leaves, pepper and bring to a boil. Stir in the noodles. Return to a boil. Cook, uncovered, for 15 minutes or until noodles are tender, stirring occasionally. Discard bay leaves.
The recipe also includes celery with the onion and carrot, but I do not like that ingredient so I did not include it. Also, it said to do 7 cups water, 2 Tbsp beef bouillon granules, and 1 packet au jus mix. I could not find the au jus mix at the store, so instead I just used the water/bouillon cube ratio. Which is 7 cups of water, and 7 bouillon cubes.
TJ gave this a 6 out of 10.
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