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Ground Sirloin Stew with Dill Egg Noodles and Spinach Salad

October 2007
Ground Sirloin Stew with Dill Egg Noodles and Spinach Salad

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Makes: 4 servings

Prep: 10 mins

Ingredients
  • 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
  • 1 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
Directions
  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.
Tip PAIR WITH:
  • The Magnificent Wine Company House Red 2005 (Washington State)