Categories: Beef
Ingredients
- 2 c sirloin tips cut into 1 inch slices
- 2 tsp olive oil
- 1 yellow onion, diced
- 2 c mushrooms, sliced
- 1 garlic clove, crushed
- 1 Tbsp flour
- 1/2 tsp dried thyme
- 1/4 tsp pepper
- 1/3 tsp nutmeg
- 1/2 c dry red wine
- 1.5 c beef broth
- 3 c egg noodles
- 2 Tbsp parsley
Directions
-
Brown beef cubes in the olive oil in a 12 inch nonstick skillet set over medium heat.
-
Turn the cubes frequently to ensure even browning on all sides.
-
Add the onions and cook 2 to 3 minutes longer, or until the onions are fragrant.
-
Add the mushrooms and garlic and reduce heat to medium low; cook, stirring occasionally, for 4 to 5 minutes longer, or until mushrooms are brown.
-
Combine the flour, thyme leaves, black pepper and nutmeg in a small dish.
-
Sprinkle the flour mixture evenly over the meat and mushroom mixture, stirring well.
-
Allow the flour mixture to “toast” in the pan without burning for 30 seconds to 1 minute.
-
Then, stir in the red wine and beef broth.
-
Stir until the liquid comes to a boil and thickens very slightly.
-
Reduce heat to low, cover loosely, and simmer for 20 minutes.
-
The sauce will continue to thicken as water evaporates during cooking. If the sauce becomes too thick, add a few tablespoons of water or beef broth.
-
While the meat is cooking, cook the noodles according to package directions.
-
When tender, stir the noodles and parsley into the beef mixture and heat through.