Bistro Beef & Noodles

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!

• Ready In: 35 mins
• 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

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.