MAHOGANY BEEF

Mahogany Beef image

Great fall and wintery stew.

Provided by barbara lentz

Categories Beef

Time 40m

Number Of Ingredients 15

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Ingredients

1 lb ground beef
1 tsp salt
1 large onion chopped
4 clove garlic minced
2 c dry red wine i used pinot noir
15 oz can tomatoes
1/2 tsp each oregano, and basil
1/4 tsp thyme
2 bay leaves
1/2 c hoisin sauce
2 large carrots cut into matchstick pieces
1 Tbsp cornstarch mixed with 1 tbsp water
3 Tbsp parsley chopped
8 oz egg noodles
2 Tbsp butter

Steps:

1. In a large skillet brown the meat with the salt, onions, and garlic. Add the red wine and tomatoes. Bring to a boil reduce to a simmer. Add the oregano, basil, thyme, bay leaves and hoisin sauce.
2. Cook for 10 minutes. Stir in the carrots and cook another 10 minutes. Meanwhile bring a pot of water to a boil and add some salt and cook the noodles until done. Drain and stir in the butter.
3. Add the cornstarch and water and add to meat mixture and let it thicken a bit. Serve over the noodles and garnish with parsley.

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