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Beef and Noodles
April 07, 2016

I made this last night with some minor modifications. I seem unable to use a recipe without making at least one change. I doubled the recipe (I had 2.37 lbs. of sirloin) and added an extra cup of beef stock and half a cup of red wine. I cooked the onion with diced garlic, around 6 cloves worth. I make a batch of garlic every two weeks, at least two bulbs, diced in the food processor and stored in olive oil in a glass jar, so I can only guess at the amount. Instead of peas I used two 7 oz. cans of drained, sliced mushrooms. I used about 1/2 to 3/4 of a teaspoon of thyme instead of pinches. This came out amazingly tasty. I highly recommend adding red wine to the beef stock. My boyfriend and I ate huge portions last night and it made a great lunch for me today, too. I will make this again.

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