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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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! 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.
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