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.
From: The Austin American Statesman, typed by jessann :)
Posted to MM-Recipes Digest V3 #298
Date: Wed, 30 Oct 1996 19:18:51 -0600
From: jessann doe <jessann@texas.net>
A Message from our Provider:
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