BEEF TIPS IN RED WINE SAUCE

Steps:

• 1. Brown beef cubes in the olive oil in a 12 inch nonstick skillet set over medium heat.
• 2. Turn the cubes frequently to ensure even browning on all sides.
• 3. Add the onions and cook 2 to 3 minutes longer, or until the onions are fragrant.
• 4. Add the mushrooms and garlic and reduce heat to medium low; cook, stirring occasionally, for 4 to 5 minutes longer, or until mushrooms are brown.
• 5. Combine the flour, thyme leaves, black pepper and nutmeg in a small dish.
• 6. Sprinkle the flour mixture evenly over the meat and mushroom mixture, stirring well.
• 7. Allow the flour mixture to \"toast\" in the pan without burning for 30 seconds to 1 minute.
• 8. Then, stir in the red wine and beef broth.
• 9. Stir until the liquid comes to a boil and thickens very slightly.
• 10. Reduce heat to low, cover loosely, and simmer for 20 minutes.
• 11. The sauce will continue to thicken as water evaporates during cooking. If the sauce becomes too thick, add a few tablespoons of water or beef broth.
• 12. While the meat is cooking, cook the noodles according to package directions.
• 13. When tender, stir the noodles and parsley into the beef mixture and heat through.