16 oz. Wide Egg Noodles

2 pats Butter

A handful chopped fresh flat leaf parsley

2 lb. beef fillet tips or tender sirloin cut into bite sized pieces

2 T. EVOO

2 White Onions, chopped

12-16 small mushroom caps, halved

2 cloves Garlic, minced

1 1/2 C. Burgundy Wine

3-4 sprigs Thyme

1 bay leaf

14oz. can beef broth

2-3 T. Tomato Paste

 

Cook egg noodles until al dente. Shock with cold water, drain, and return to pot. Toss with butter and parsley, cover until beef is done.  Lightly coat beef cubes with flour. Sauté in olive oil over medium high heat 6-8 minutes, turning once, until browned. Remove meat from pan. Add mushrooms and onions and garlic to the pan. Cook them for 5 minutes, shaking pan occasionally. Add wine and scrape up any bits on the bottom of the pan. Return beef to pan with remaining ingredients. Simmer 10 minutes, ubtil sauce thickens a bit. Remove bay leaf, serve over noodles.