Beef And Gravy Stir Fry
|Uncooked egg noodles||8 Ounce|
|Extra-virgin olive oil||1 Tablespoon, divided|
|Beef sirloin||1 1⁄2 Pound, cut into thin strips|
|Garlic||2 Clove (10 gm), minced|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Beef bouillon granules||1 Tablespoon|
|Dry red wine||2 Tablespoon|
|Dried thyme leaves||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Chopped parsley||3 Tablespoon|
1. Cook noodles according to package directions.
2. Meanwhile, place 1 1/2 teaspoons oil in large nonstick skillet or wok. Heat skillet over medium-high heat 1 minute. Add half of beef and cook, stirring, 3 minutes. Place on plate with any accumulated juices and set aside. Add remaining 1 1/2 teaspoons oil to skillet; add remaining beef and garlic; repeat cooking process. Place on plate with reserved beef and juices.
3. Add flour to skillet; cook and stir 6 to 7 minutes or until aromatic and flour begins to turn golden. Remove from heat; cool slightly by stirring 1 additional minute. Slowly whisk in 1/2 cup water to make a paste. Slowly whisk in 1 1/2 cups additional water (mixture may be lumpy). Stir in bouillon granules, wine, thyme, sugar, salt and pepper along with reserved beef and any accumulated juices. Return mixture to a boil over medium-high heat. Cook 8 to 10 minutes or until slightly thickened.
4. Place noodles on serving platter. Spoon beef mixture over noodles and top with parsley.