Bistro Beef & Noodles

READY IN: 35mins
loof
Recipe 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!

Top Review by Dreamer in Ontario

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.

Ingredients Nutrition

Directions

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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a