Ingredients
6
oz. (4 cups) uncooked extra-wide egg noodles
4
slices bacon, chopped
1
lb. lean ground beef
6
cups purchased coleslaw blend
1/2
cup chopped onion
1
teaspoon salt
1/4
teaspoon pepper
1 1/4
cups water
1
tablespoon all purpose flour
1/3
cup cider vinegar
1
tablespoon sugar
3/4
teaspoon celery seed
Preparation
Cook noodles to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, cook bacon in 12-inch nonstick skillet until crisp. Drain bacon on paper towels; set aside. Reserve 1 1/2 tablespoons bacon drippings in small saucepan; discard any remaining drippings.
In same skillet, brown ground beef over medium-high heat until thoroughly cooked, stirring frequently. Drain. Add coleslaw blend, onion, salt, pepper and 1/2 cup of the water; cook and stir until cabbage begins to wilt. Reduce heat to medium-low; cover and cook 15 minutes or until cabbage is tender, stirring occasionally.
Meanwhile, heat bacon drippings in small saucepan over medium heat until hot. Stir in flour until well blended. Cook and stir until mixture boils. Gradually add remaining 3/4 cup water, stirring constantly until mixture is smooth. Add vinegar, sugar and celery seed; cook until mixture boils and slightly thickens, stirring constantly.
Pour vinegar mixture over beef and cabbage mixture; mix well. Stir in cooked noodles. Sprinkle with bacon.
