Ground Sirloin Stew with Dill Egg Noodles and Spinach Salad Rachael Ray   From Every Day with Rachael Ray October 2007 FOUR SERVINGS Salt 1 pound extra-wide egg noodles 1/4 cup extra-virgin olive oil (EVOO) 2 pounds lean ground beef sirloin Pepper 1 large yellow onion, chopped 2 carrots, peeled and chopped 4 ribs celery, chopped 1 bay leaf 3 tablespoons butter 2 tablespoons flour 2 cups beef broth 2 teaspoons Worcestershire sauce One 10-ounce box frozen peas, thawed 1 small shallot, finely chopped 2 tablespoons cider vinegar 2 teaspoons honey 1 teaspoon Dijon mustard 3/4 pound spinach, chopped 1/2 small red onion, chopped 1/2 pint grape tomatoes, halved 2 kosher dill pickles, sliced 1/4 cup chopped fresh dill 1. Bring a large pot of water to a boil, salt it, add the noodles and cook until al dente. Drain. 2. In a large, deep skillet, heat 1 tablespoon EVOO, 1 turn of the pan. Add the beef, season with salt and pepper and cook until browned, 5 minutes. Add the yellow onion, carrots, celery and bay leaf, season with salt and pepper and cook until crisp-tender, 5 minutes. Keep warm. 3. In a medium saucepan, melt 2 tablespoons butter. Whisk in the flour and cook for 1 minute, then whisk in the beef broth and Worcestershire sauce and cook until thickened, 2 minutes. Stir the sauce into the beef mixture, then stir in the peas. Season with salt and pepper, lower the heat and simmer. 4. Meanwhile, in a large bowl, mix the shallot, vinegar, honey and mustard. Whisk in the remaining 3 tablespoons EVOO. Add the spinach, red onion, tomatoes and pickles; season with salt and pepper. 5. Toss the egg noodles with the remaining 1 tablespoon butter and the dill. Top with the beef stew and serve with the salad.

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