Beef and Mushroom Noodles

8 ounces beef chuck or other cheap cuts
one large onion-halved horizontally and rough sliced
garlic to taste crushed
4 star anise
1 or more cups mushrooms-sliced-I use Shitake and some Crimini, woodear, enoki, or portobello.. I favor the Shitake and Enoki combination or Crimini.
Enough fresh, vegetable or egg noodles to make 2-4 cups cooked, depending upon how much noodle to broth ratio wanted.
Beef, mushroom or vegetable stock with no slat, preferably home made and frozen in cubes, or use low salt commercial stock.
Pepper or Bay leaf if desired.
Chopped green onion and cilantro with small diced ripe tomato for garnish.
Small Asian bok choy can be added if a one dish meal is wanted to provide the leafy green vegetable, but should be cooked seperately and added at the last.

Brown the meat and onions in a pot. When nicely browned add the liquid and Star Anise and any other herbs or pepper. Simmer, adding water when needed, until meat is fall apart tender.Pressure cooker can be used, but slow cooking is better. Turn up heat to boil and add the sliced mushrooms and noodles. Cook until noodles are tender, about 8-12 minutes.Serve in large bowls and provide garnish as desired.

Serving Size: Make a large pot makes 8 to10 2 cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user ANDKARENA.