Savory Beef

2 lbs. beef round tip steak
Pepper to taste
1 cup sliced fresh mushrooms
1 sliced onion
3 tbsp. veg. oil
3 tbsp. flour
2 cups water
2 beef bouillon cubes
2 tbsp. tomato paste
1 tsp. dry mustard
¼ tsp. dried oregano leaves
½ tsp. dill weed
2 tbsp. Worcestershire sauce
8 oz. package egg noodles

*Cut beef into thin strips about two inches long. Sprinkle beef with pepper and set aside in a cool place. In a heavy skillet, sauté mushrooms and onions in oil until golden, about 10 to 15 minutes. Remove them from skillet. Put meat in same skillet; cook and stir steak quickly on all sides until it’s brown but still rare in center, about 7 minutes. Remove meat and set aside. Blend flour into the drippings in the skillet, gradually adding water and beef bouillon. Bring to a boil. Stir constantly until smooth and slightly thick. Mix in tomato paste, dry mustard, oregano, dill weed and Worcestershire sauce. Stir meat, mushrooms, and onions into sauce. Cook meat mixture and freeze in bag(s). When ready to eat, thaw meat. Prepare noodles according to package. Heat beef in saucepan over medium heat, stirring constantly until bubbly. Serve over noodles.