Ingredients
1-1/2 pounds lean ground beef (90% lean)1/2 cup each chopped onion, celery and carrot7 cups water1 envelope au jus mix2 tablespoons beef bouillon granules2 bay leaves1/8 teaspoon pepper1-1/2 cups uncooked egg noodles
Preparation
In a large saucepan, cook the beef, onion, celery and carrot over medium heat until meat is no longer pink; drain.
Add the water, au jus mix, bouillon, bay leaves and pepper; 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.
