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    You are in: Home / Recipes / Bistro Beef & Noodles Recipe
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    Bistro Beef & Noodles

    Bistro Beef & Noodles. Photo by loof

    1/1 Photo of Bistro Beef & Noodles

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    FloridaNative's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In medium bowl combine beef, minced onion, Worchestershire and 1/4 teaspoon pepper.
    2. 2
      Shape into 1-inch meatballs (about 24).
    3. 3
      In large skillet melt butter over medium-high heat.
    4. 4
      Add onion wedges, garlic and mushrooms; saute 8-10 minutes or until browned.
    5. 5
      Add broth, meatballs, carrots, salt, thyme and remaining 1/4 teaspoon pepper.
    6. 6
      Reduce heat to medium; simmer, stirring occasionally, 8-10 minutes.
    7. 7
      Combine red wine and corn starch; stir until smooth. Stir into skillet.
    8. 8
      Stirring constantly, bring to boil; boil 1 minute.
    9. 9
      Place prepared egg noodles on a serving platter; top with meatballs and sauce.

    Ratings & Reviews:

    • on July 24, 2012

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 01, 2009

      45

      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!`

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 21, 2009

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Bistro Beef & Noodles

    Serving Size: 1 (417 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 485.1
     
    Calories from Fat 157
    32%
    Total Fat 17.5 g
    26%
    Saturated Fat 8.6 g
    43%
    Cholesterol 107.6 mg
    35%
    Sodium 1122.2 mg
    46%
    Total Carbohydrate 56.1 g
    18%
    Dietary Fiber 5.0 g
    20%
    Sugars 7.4 g
    29%
    Protein 24.2 g
    48%

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