Ground Sirloin Stew with Egg Noodles

By mamacasma

Ingredients

• 1 lb. extra-wide no yolk noodles
• 1 Tablespoon olive oil
• 2 lbs. 93% lean ground beef
• 1 large onion, chopped
• 2 carrots chopped
• 4 ribs celery chopped
• 1 bay leaf
• 3 Tablespoons butter
• 2 Tablespoons flour
• 2 cups beef broth
• 2 teaspoons worchestershire sauce
• 10 oz. frozen peas thawed
• 1/4 cup fresh dill

Preparation

Step 1

1. Bring a large pot of water to boil, salt it, add noodles and cook until al dente. Drain.
2. In a large deep skillet heat 1 T olive oil. Add beef and season with salt and pepper. Cook until browned, 5 min. Add onion, carrots, celery, and bay leaf, season with salt and pepper. Cook about 5 min until tender.
3. In med saucepan melt 2 T butter. Whisk in flour and cook 1 min. Then whisk in beef broth and worchestershire sauce and cook until thickened 2 min. Stir sauce into beef mixture, then stir in peas. Lower heat and simmer about 5 min.
4. Toss egg noodles with remaining 1 T butter and dill. Top with the beef stew. Makes 6 servings 1 2/3 cup noodles with a little over 1 cup of meat.