Sauerbraten Noodle Casserole

Source: Pillsbury Classic Cookbooks, October 1998

1 (1 1/2 pound) boneless beef top round
    steak, cut into 1/2-inch pieces
1/2 teaspoon peppered seasoned salt
2 (12 ounces) jars home-style beef gravy
1 1/2 cups julienne-cut carrots (1 1/2 x 1/4 x 1/4 inch)
1/2 cup sliced green beans
1/4 cup finely crushed gingersnaps
2 tablespoons brown sugar
1/2 cup red wine vinegar
9 ounces (5 cups) uncooked medium egg noodles
2 tablespoons chopped fresh parsley

Heat oven to 350 degrees F. Spray 9 x 13-inch baking dish with nonstick cooking spray.

Spray Dutch oven with cooking spray. Add steak pieces; sprinkle with seasoned salt. Cook over medium-high heat for 5 minutes or until browned, stirring occasionally.

Stir in gravy, carrots, onions, gingersnaps, brown sugar and vinegar. Bring to a boil. Reduce heat; cover and simmer 20 minutes.

Meanwhile, cook noodles to desired doneness as directed on package. Drain.

Add cooked noodles to beef mixture; mix gently. Pour into sprayed baking dish. Cover tightly with foil.

Bake at 350 degrees F for 15-20 minutes or until beef is tender. Sprinkle with parsley.

Makes 8 servings.