Ground Sirloin Stew with Dill Egg Noodles and Spinach Salad
This stew is hearty enough to be served on a plate instead of a bowl if you want to! Serve with the spinach salad beforehand or alongside.
Ingredients
- Salt
- 1 pound extra-wide egg noodles
- 4 tablespoons extra virgin olive oil (EVOO), divided
- 2 pounds lean ground sirloin
- Pepper
- 1 large onion, chopped
- 2 carrots, peeled and grated
- 4 ribs celery, chopped
- 1 bay leaf, fresh or dried
- 3 tablespoons butter, divided
- 2 tablespoons flour
- 2 cups beef stock
- 2 teaspoons Worcestershire sauce
- 1 box frozen peas (10 ounces)
- 1 small shallot, finely chopped
- 1 rounded teaspoon Dijon mustard
- 2 teaspoons honey
- 2 tablespoons cider vinegar
- 3/4 pound spinach, chopped
- 1/2 small red onion, chopped
- 1/2 pint grape tomatoes, halved
- 2 kosher dill pickles, sliced
- 1/4 cup fresh dill, chopped
Directions
- Bring a large pot of water to a boil, salt it, add the noodles and cook until al dente. Drain.
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Heat 1 tablespoon EVOO in a high-sided skillet and add the beef. Season the meat with salt and pepper and brown it, 5 minutes. Add the onion, carrots, celery and bay leaf. Season the veggies with salt and pepper and cook for 5-6 minutes more.
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While the veggies cook, melt 2 tablespoons butter in a small saucepan over medium heat and whisk in the flour to make a roux. Cook the roux for 1 minute, then whisk in the stock and the Worcestershire sauce and season with salt and lots of pepper. Thicken the gravy a bit, 2 minutes, then add the gravy to the meat and vegetables and stir the peas into the stew. Reduce the heat to low and simmer.
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Combine the shallot with the
Dijon -
Toss the egg noodles with the remaining 1 tablespoon butter, cut into bits, and the dill.
- Serve the stew on top of the egg noodles in shallow bowls. Pass the salad at the table before or serve along with stew.