• 2 lb top sirloin, cut into one-inch pieces
• 2 TB spoons olive oil divided
• 2 onions sliced
• 2 TB spoons cornstarch
• 1/2 teaspoon thyme
• 2 cups beef broth
• salt,pepper
• 1/2 cup white wine
• 8 oz fresh mushrooms, sliced
• egg noodles

• Saute the onions in the large skillet in 1 tablespoon of oil over medium low heat until done (about 5 minutes)
• Add meat.
• Saute until brown, about 15 minutes.
• In a small one-cup bowl, add the cornstarch, thyme, and pepper and mix well.
• Add the spices to the browned meat, and stir gently until the meat is coated with the mixture.
• Stir in the broth and wine.
• Cover the skillet.
• Bring just to a boil and reduce the heat and simmer for 1 1/2 hours or until almost tender.
• Making sure the meat is just barely covered with the broth.
• Add the fresh mushrooms, stir.
• Cover once more and simmer until beef is done and sauce is thick.
• It sauce is not as thick as you would like it to be, add a tablespoon to a small dish with a little cold water, stir until smooth, and then add to the beef and stir.
• Boil the noodles.
•  Drain the noodles well, and keep hot until served.
• Ladle the noodles onto a dinner plate, and pile the beef tips in the center of the bed of hot noodles.

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