Ingredients
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1/2 lb lean ground beef
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1/4 cup minced onion
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1 tablespoon Worcestershire sauce
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1/2 teaspoon pepper, divided
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3 tablespoons butter
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1 large onion, cut into 1/4-inch wedges
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2 large garlic cloves, minced
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12 ounces mushrooms, sliced
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1 1/2 cups beef broth
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3 medium carrots, finely chopped
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1 teaspoon salt
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1/2 teaspoon dried thyme
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1/4 cup dry red wine
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1 tablespoon cornstarch
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8 ounces prepared medium-width egg noodles
Instructions
- 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.