Beef Tips In Red Wine Sauce

Directions

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