Bistro Beef & Noodles - cooking recipe

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

Preparation

In medium bowl combine beef, minced onion, Worchestershire and 1/4 teaspoon pepper.
Shape into 1-inch meatballs (about 24).
In large skillet melt butter over medium-high heat.
Add onion wedges, garlic and mushrooms; saute 8-10 minutes or until browned.
Add broth, meatballs, carrots, salt, thyme and remaining 1/4 teaspoon pepper.
Reduce heat to medium; simmer, stirring occasionally, 8-10 minutes.
Combine red wine and corn starch; stir until smooth. Stir into skillet.
Stirring constantly, bring to boil; boil 1 minute.
Place prepared egg noodles on a serving platter; top with meatballs and sauce.