Shelly's Recipe

BISTRO BEEF AND NOODLES

Category: Casseroles - Beef

8 oz medium egg noodles, cooked and drained
1 1/2 cups beef broth
1/2 lb lean beef
12 oz sliced mushrooms
1/2 tsp dried thyme and pepper
1/4 cup dry red wine
1/4 cup minced onion
1 large onion, cut into 1/4 inch wedges
1 tbsp cornstarch and Worcestershire sauce
1 tsp salt
2 clove garlic, minced
3 medium carrots, sliced
3 tbsp butter

While pasta is cooking, combine beef, minced onion, Worcestershire sauce and 1/4 tsp pepper in a bowl. Shape into 1 inch meatballs. In a skillet, melt butter and add mushrooms, onions and garlic; cook, stirring 8-10 minutes or until browned.

Add broth, meatballs, carrots, salt, thyme, and remaining pepper. Reduce heat to medium; stirring occasionally, simmer 8-10 minutes. Stir in cornstarch and wine until smooth; stir into skillet. Stir constantly and bring to a boil; boil for 1 minute. Place noodles on a platter and top with meatballs and sauce.