Heaven

This very tasty dish will tempt you to eat more than you should.

Original credit is due to the inventor of the recipe, but alas, I cannot recall where I found this.

2 cans Roast Beef with gravy/juices

Egg noodles or other hearty pasta

1 can Cream of Celery soup, CONDENSED and undiluted

Several Onions

Flour, divided, seasoned with salt and pepper

Beef bullion cube or beef powder

Butter

1 egg beaten with a splash of water

Salt

Pepper

subheading: For the Gravy:

Melt the butter in a skillet, add flour and mix to make a roux.

Dissolve beef powder or cubes in water and whisk in to roux to make gravy.

Add juices from roast beef can (see below).

Simmer gravy for at least 2 minutes.

subheading: For the Pasta:

Prepare your chosen pasta in lightly salted water according to package directions, and drain.

While still in the colander, toss the pasta with the CONDENSED Cream of Celery soup to coat. Optionally add black pepper. Pasta will be slightly sticky.

subheading: For the Roast Beef:

Dump in a bowl and warm in microwave oven. Later, mix the juices with the gravy.

subheading: For the Onion Topping:

Cut onion into chunks or shapes of your choosing.

Dredge in seasoned flour, then dip in egg/water mixture, then dredge again in seasoned flour.

Deep-Fry onions until they are dark brown and crispy. Be careful not to burn.

subheading: For Serving:

Place pasta on plate.

Use slotted spoon to apply roast beef.

Top with crunchy onions.

Spoon gravy over all and enjoy.

While this may look like a very complicated recipe, each step is actually very simple. Boiling pasta and microwaving a bowl of roast beef is certainly not too complex.

Lightly salted water is preferred for the pasta in this recipe because of the salt levels of canned roast beef and cream of celery, and also the crunchy onion topping.

This is also a great way to make a small amount of beef feed a lot of people.

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