mahogany beef

Name: Mahogany Beef
Prep time: 10 min
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 pound(s) ground beef; 1 teaspoon(s) salt; 1 large onion chopped; 4 clove(s) garlic minced; 2 cup(s) dry red wine i used pinot noir; 15 ounce(s) can tomatoes; 1/2 teaspoon(s) each oregano, and basil; 1/4 teaspoon(s) thyme; 2 - bay leaves; 1/2 cup(s) hoisin sauce; 2 large carrots cut into matchstick pieces; 1 tablespoon(s) cornstarch mixed with 1 tbsp water; 3 tablespoon(s) parsley chopped; 8 ounce(s) egg noodles; 2 tablespoon(s) butter

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barbara lentz

beulah, MI

Updated on Sep 22, 2016

Great fall and wintery stew.

Rate

prep time 10 Min

cook time 30 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

1 pound ground beef
1 teaspoon salt
1 large onion chopped
4 cloves garlic minced
2 cups dry red wine i used pinot noir
15 ounces can tomatoes
1/2 teaspoon each oregano, and basil
1/4 teaspoon thyme
2 - bay leaves
1/2 cup hoisin sauce
2 large carrots cut into matchstick pieces
1 tablespoon cornstarch mixed with 1 tbsp water
3 tablespoons parsley chopped
8 ounces egg noodles
2 tablespoons butter

How To Make mahogany beef

Step 1

In a large skillet brown the meat with the salt, onions, and garlic. Add the red wine and tomatoes. Bring to a boil reduce to a simmer. Add the oregano, basil, thyme, bay leaves and hoisin sauce.

Step 2

Cook for 10 minutes. Stir in the carrots and cook another 10 minutes. Meanwhile bring a pot of water to a boil and add some salt and cook the noodles until done. Drain and stir in the butter.
Step 3

Add the cornstarch and water and add to meat mixture and let it thicken a bit. Serve over the noodles and garnish with parsley.
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