Mom always had a way to comfort the soul.

Homemade By: Siam Rimmer


  • 3 Cups of Stew Meat
  • 1 Small White Onion Chopped
  • ½ Cup of Flour
  • 1 Tsp. Pepper
  • 1 Tsp. Salt
  • 1 Tsp. Garlic Salt
  • 3 Tbs. Olive Oil
  • ¼ Cup of Butter
  • 2 Cups of Beef Broth
  • 2 Cups of Frozen Peas & Carrots
  • 1 Bag of Egg Noodles
  • Sour Cream


  1. Take the Stew meat and place in a mixing bowl.
  2. Sprinkle the meat with salt, pepper and garlic salt.
  3. Add ¼ Cup of Flour to the meat and cost around.
  4. In a large frying pan add the oil and bring to Hi heat.
  5. Add the Chopped Onion
  6. Add the Stew Meat to the Oil and brown both sides. When the sides are done remove the meant and onions from the frying pan to a plate.
  7. Add the Butter to the frying pan to melt.
  8. Then add ¼ Cup of Flour and cream together. When creamed add the Broth
  9. Cream the mixture then add the stew meat back to the pan and turn down the heat. Cook for about 15 minutes on Medium Low with a Lid to over the meat.
  10. Remove the lid after the 15 minutes and then add the Peas & Carrots.
  11. In a Large Pot Boil some water and add a pinch of Salt.
  12. When the water in the Pot is boiling add the Egg Noodles and cook for 10 – 12 Minutes or until done. Strain off the water.
  13. Take a Plate add a Serving of Egg Noodles
  14. Remove the Lid from the Stew Meat and Pour a Serving of Meat onto the Egg Noodles.
  15. Add a Spoon of the Sour Cream to the Top and Serve.


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