Macho Menus: Beef and Noodles

Historical April 1987 report or notice. Original dates, prices and contacts describe the source period; current availability has not been established.

I’ve been with the fire department eight years, but it has only been four years since my colleagues allowed me near the stove.

Since then, I’ve devoted myself to my present title, “Prince of the Pans.” The first stage toward attaining this title is being a human garbage disposal or eating three helpings and complementing the chef.

The second step is setting the table, peeling the spuds, and manning the fire extinguisher.

But all along you are stealing secrets from the existing chef.

The third step toward becoming “Prince of Pans” is enrolling in Rodney Dangerfield’s course on maintaining your self-respect. (Deep down inside I know the guys didn’t really believe that the roast beef tasted like shoe leather) It all goes back to what my grandmother used to say, “Keep ’em hungry and they’ll even eat shoe leather.” It goes without saying that, if the alarm rings and we have to rush to put our boots on, everything is on hold, and we heat it up when we get back.

With that for an introduction, I herewith submit my recipe for beef and noodles.

Beef and Noodles Ingredients:

Sirloin or round steak (whichever is on sale)

Frozen Rheem’s Noodles

One package Lipton onion mushroom soup

Cut steak into one-half inch strips, roll each piece in flour and brown in a skillet. Stir in a cup of water, add onion soup, and simmer for 45 minutes to an hour. Toward the end of this time, cook the noodles separately, according to directions, and dispense on each plate for serving. Then watch them dig in and enjoy, unless you’re interrupted by fire or other calamity.

Originally published in The Times of Skinker-DeBaliviere, April 1987.

Read this article in the original newspaper issue.

Original source: SD_Times1987_04.pdf, printed page(s) 6; PDF page(s) 6.