Bistro Beef & Noodles

Name: Bistro Beef & Noodles
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1/2 lb lean ground beef; 1/4 cup minced onion; 1 tablespoon Worcestershire sauce; 1/2 teaspoon pepper, divided; 3 tablespoons butter; 1 large onion, cut into 1/4-inch wedges; 2 large garlic cloves, minced; 12 ounces mushrooms, sliced; 1 1/2 cups beef broth; 3 medium carrots, finely chopped; 1 teaspoon salt; 1/2 teaspoon dried thyme; 1/4 cup dry red wine; 1 tablespoon cornstarch; 8 ounces prepared medium-width egg noodles

Submitted by kitty.rock

"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!"

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photo by loof751

Ready In:: 35mins
Ingredients:: 15
Serves:: 4

ingredients

¹⁄₂ lb lean ground beef
¹⁄₄ cup minced onion
1 tablespoon Worcestershire sauce
¹⁄₂ teaspoon pepper, divided
3 tablespoons butter
1 large onion, cut into 1/4-inch wedges
2 large garlic cloves, minced
12 ounces mushrooms, sliced
1 ¹⁄₂ cups beef broth
3 medium carrots, finely chopped
1 teaspoon salt
¹⁄₂ teaspoon dried thyme
¹⁄₄ cup dry red wine
1 tablespoon cornstarch
8 ounces prepared medium-width egg noodles

directions

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.

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Reviews

I made this almost as written. I minced the onions rather than cutting them into wedges and used shredded carrots rather than chopped. I think we would have preferred to crumble the meat as suggested in the recipe introduction. Made for ZWT8.

Dreamer in Ontario
I made this tonight. After reading your update, I also crumbled meat & added more worcestershire. I did end up doubling the wine & cornstarch because we really like sauces. Made for your Football pool win. Congrats!`

SB61287
This is an easy and delicious dish! I didn't put the onions in the meatballs, otherwise made as specified. The sauce was just terrific with the wine and thyme shining through. Next time I may add some breadcrumbs to the meat so that the meatballs would be a little firmer. Thanks for sharing this yummy recipe!

loof751
Made this to share with a neighbor couple & they were so happy with it! I did omit the mushrooms, but that was all. . . well, except for using lemon pepper in plase of the S&P! This was a nice change from way we usually get our ground beef, which is meatloaf! Thanks for sharing the recipe! [Tagged, made & reviewed in Please Review My Recipe]

Sydney Mike