Ingredients

The following ingredients have 4 Servings
  • 2 cup(s) sirloin tips cut into 1 inch slices
  • 3 cup(s) egg noodles
  • 1.5 cup(s) beef broth
  • 1/2 cup(s) dry red wine
  • 1/3 teaspoon(s) nutmeg
  • 1/4 teaspoon(s) pepper
  • 1/2 teaspoon(s) dried thyme
  • 1 tablespoon(s) flour
  • 1 - garlic clove, crushed
  • 2 cup(s) mushrooms, sliced
  • 1 - yellow onion, diced
  • 2 teaspoon(s) olive oil
  • 2 tablespoon(s) parsley

Instruction

  • Brown beef cubes in the olive oil in a 12 inch nonstick skillet set over medium heat.
  • Turn the cubes frequently to ensure even browning on all sides.
  • Add the onions and cook 2 to 3 minutes longer, or until the onions are fragrant.
  • Add the mushrooms and garlic and reduce heat to medium low; cook, stirring occasionally, for 4 to 5 minutes longer, or until mushrooms are brown.
  • Combine the flour, thyme leaves, black pepper and nutmeg in a small dish.
  • Sprinkle the flour mixture evenly over the meat and mushroom mixture, stirring well.
  • Allow the flour mixture to \"toast\" in the pan without burning for 30 seconds to 1 minute.
  • Then, stir in the red wine and beef broth.
  • Stir until the liquid comes to a boil and thickens very slightly.
  • Reduce heat to low, cover loosely, and simmer for 20 minutes.
  • The sauce will continue to thicken as water evaporates during cooking. If the sauce becomes too thick, add a few tablespoons of water or beef broth.
  • While the meat is cooking, cook the noodles according to package directions.
  • When tender, stir the noodles and parsley into the beef mixture and heat through.