Updated Jan 12, 2017Chatelaine
- BOIL a large pot of water for noodles.
- TOSS meat with flour, salt and pepper in a medium bowl until well coated.
- MELT 2 tbsp butter in a large non-stick frying pan set over medium-high. Add meat and stir for about 3 min. Transfer to a bowl. Add remaining butter to pan, then onion and mushrooms. Cook until mushrooms start to soften, about 4 min.
- ADD noodles to boiling water and cook, following package directions. Add wine to mushrooms and cook until absorbed, about 3 min. Add cream and return meat and any juices to pan. Reduce heat to medium-low. Simmer until sauce starts to thicken, about 2 min. Stir in thyme. Drain noodles and serve meat sauce overtop.
NutritionCalories 673, Protein 39 g, Carbohydrates 44 g, Fat 36 g, Fibre 4 g, Sodium 497 mg.
An organic wine from the south of France that exhibits both blackberry and strawberry on the nose leads to a generous palate with surprising structure to complement this rich dish. Our pick: Gilles Louvet O Pinot Noir, France, $14.