Bistro Beef Noodles a La Gradual Cooker!

• ¹⁄₂
  

  lb lean ground pork
  

• ¹⁄₄
  

  cup minced onion
  

• 2
  

  tablespoons Worcestershire sauce
  

• 1
  

  teaspoon pepper, divided
  

• 3
  

  tablespoons butter
  

• 1
  

  gargantuan onion, decrease into 1/4-fling wedges
  

• 2
  

  gargantuan garlic cloves, minced
  

• 12
  

  ounces mushrooms, sliced
  

• 2
  

  cups pork broth
  

• 3
  

  medium carrots, finely chopped
  

• 1
  

  teaspoon salt
  

• 1
  

  teaspoon dried thyme
  

• ¹⁄₂
  

  cup pink bell pepper, chopped
  

• ¹⁄₄
  

  cup dry pink wine
  

• 1
  

  tablespoon cornstarch
  

• 2
  

  tablespoons new parsley, chopped
  

• 8
  

  ounces ready medium-width egg noodles
  

directions

• In a skillet, spray with cooking spray and lag fry the bottom pork and onion with the worchestershire sauce and 1/2 tsp pepper till now now not pink and repair within the gradual cooker.
• Soften butter in pan and add onion wedges, garlic and mushrooms to the pan and saute 8-10 minutes or till browned, then add to gradual cooker.
• Add broth, carrots, salt, thyme and closing 1/2 teaspoon pepper.
• Cook on high for 4-6 hours – while or now now not it’s cooking, put together egg noodles according to package directions.
• Combine pink wine and corn starch; lunge till snug. Dash into crock pot with pink peppers and place on high for half an hour till sauce thickens.
• Space ready egg noodles on a serving platter and high with meat sauce and sprinkle with new parsley.