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Ingredientes
- 2 c. Cubed beef sirloin, trimmed Of all visable fat
- 2 tsp Extra virgin olive oil
- 1 med Yellow onion, minced
- 2 c. Sliced mushrooms
- 1 x Clove garlic, crushed
- 1 Tbsp. Flour
- 1/2 tsp Dry thyme leaves
- 1/4 tsp Freshly grnd black pepper
- 1/8 tsp Nutmeg
- 1/2 c. Dry red wine
- 1 1/2 c. Beef broth
- 3 c. Cooked extra-wide egg Noodles
- 2 Tbsp. Minced fresh parsley
Direcciones
- Brown beef cubes in the extra virgin olive oil in a 12 inch nonstick skillet set over medium heat. Turn the cubes frequently to ensure even browning on all sides. Add in the onions and cook 2 to 3 min longer, or possibly till the onions are fragrant. Add in the mushrooms and garlic and reduce heat to medium low; cook, stirring occasionally, for 4 to 5 min longer, or possibly till mushrooms are brown.
- Combine the flour, thyme leaves, black pepper and nutmeg in a small dish.
- Sprinkle the flour mix proportionately over the meat and mushroom mix, stirring well. Allow the flour mix to "toast" in the pan without burning for 30 seconds to 1 minute. Then, stir in the red wine and beef broth. Stir till the liquid comes to a boil and thickens very slightly.
- Reduce heat to low, cover loosely, and simmer for 20 min. The sauce will continue to thicken as water evaporates during cooking. If the sauce becomes too thick, add in a few Tbsp. of water or possibly beef broth.
- While the meat is cooking, cook the noodles according to package directions. When tender, stir the noodles and parsley into the beef mix and heat through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 4 servings | |
| Calories 310 | |
| Calories from Fat 156 | 50% |
| Total Fat 17.36g | 22% |
| Saturated Fat 6.46g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 358mg | 15% |
| Potassium 609mg | 17% |
| Total Carbs 6.21g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.82g | 1% |
| Protein 25.98g | 42% |
