INGREDIENTS
1 1/2
lbs Beef short ribs
1
bag Course chopped parsnips
1 tbsp
Garlic powder
1
Onion, large
1 14.5 ounce can
Tomatoes, stewed
26 oz
Chicken stock
1
bag Wide egg noodles
3 tbsp
Flour
1 tbsp
Olive oil
4 tbsp
Butter
1 cup
Table wine, red
1 cup
Water