Ground Sirloin Stew with Egg Noodles

1 lb extra-wide no yolk noodles
1 T olive oil
2 lbs. 93% ground beef
1 lg onion, chopped
2 carrots chopped
4 ribs celery chopped
1 bay leaf
3 T butter
2 T flour
2 C beef broth
2 tsp worcestershire sauce
10 oz frozen peas thawed
1/4 cup fresh dill

1. Bring a large pot of water to boil, salt it, add noodles and cook until al dente. Drain.
2. In a large deep skillet heat 1 T olive oil. Add beef and season with salt and pepper. Cook until browned, 5 min. Add onion, carrots, celery, and bay leaf, season with salt and pepper. Cook about 5 min until tender.
3. In med saucepan melt 2 T butter. Whisk in flour and cook 1 min. Then whisk in beef broth and worcestershire sauce and cook until thickened 2 min. Stir sauce into beef mixture, then stir in peas. Lower heat and simmer about 5 min.
4. Toss egg noodles with remaining 1 T butter and dill. Top with the beef stew. Makes 6 servings 1 2/3 cup noodles with a little over 1 cup of meat.

Number of Servings: 6

Recipe submitted by SparkPeople user REC_THERAPY2001.