BISTRO BEEF & NOODLES
I usually don't post recipes I've never tried - here's the first one. It's from a pasta bag, presumably egg noodles! This sounded really good (except I would omit the mushrooms - can't stand them), so I thought I would post it. If you try it before I do, please write a review. UPDATE: I made this for dinner tonight and it was really good, though I 'swerved' for the original directions. I cooked the ground beef (crumbled) with the next six ingredients, and then followed the directions from step # 5 on. This one-pan meal came out really nice - I omitted the red wine, didn't have any, so I used extra broth. DH gave it a "4" for 1st effort - I think I will add 2x the worshestershire or a minced green pepper next time I make it. And I will definitely make it again -- definite comfort food material!
Provided by kitty.rock
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In medium bowl combine beef, minced onion, Worchestershire and 1/4 teaspoon pepper.
- Shape into 1-inch meatballs (about 24).
- In large skillet melt butter over medium-high heat.
- Add onion wedges, garlic and mushrooms; saute 8-10 minutes or until browned.
- Add broth, meatballs, carrots, salt, thyme and remaining 1/4 teaspoon pepper.
- Reduce heat to medium; simmer, stirring occasionally, 8-10 minutes.
- Combine red wine and corn starch; stir until smooth. Stir into skillet.
- Stirring constantly, bring to boil; boil 1 minute.
- Place prepared egg noodles on a serving platter; top with meatballs and sauce.
Nutrition Facts : Calories 485.1, Fat 17.5, SaturatedFat 8.6, Cholesterol 107.6, Sodium 1122.2, Carbohydrate 56.2, Fiber 5, Sugar 7.5, Protein 24.3
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