2# well-trimmed chuck steak - cubed, 1/2# ea Portobella and tan mushrooms - sliced thin, 2 T dried Porcini mushrooms- powdered, 1 lg sweet onion - diced, 2 parsnips - trimmed and julienne cut, 4 carrots - trimmed and shredded, 6 qt beef
stock, 2 c dry red wine, 1 t ea fresh cracked black pepper and nutmeg, 12 oz package dried egg noodles - extra-wide, olive oil as needed
Method: warm 1 c beef stock and rehydrate the Porcini powder, marinate the other mushrooms in this while preparing the other