Bulgur and Bow Ties With Mushrooms and Beef

• 8 ounces whole onion or 7 ounces ready-cut onion (1 2/3 cups)
• 2 teaspoons sesame oil
• 1 clove garlic
• 1/2 cup bulgur
• 8 ounces extra lean beef
• 6 ounces white mushrooms or assorted wild mushrooms
• 2 cups bow-tie noodles
• 2 tablespoons no-salt-added tomato paste
• 1/2 cup no-salt-added chicken stock
• 1/4 cup dry red wine
• 1/4 teaspoon salt
• Freshly ground black pepper to taste

1. Bring water to boil for noodles in covered pot.
2. Chop whole onion; saute in very hot oil in nonstick pan until the onions begin to brown.
3. Mince garlic and add to onion.
4. Combine bulgur with 1 cup water and cook over high heat until water boils; cover and cook at a high simmer until water has been absorbed and bulgur is tender, about 15 minutes.
5. Grind beef and stir into onion, breaking up beef and cooking until it browns.
6. Meanwhile, wash, trim, dry and slice mushrooms; add to onions.
7. Cook bow-tie noodles according to package directions.
8. Add tomato paste, chicken stock and wine to beef mixture.
9. Cook over very low heat while preparing the rest of the meal.
10. Drain noodles, and if there is any liquid left in bulgur, drain.
11. Stir bulgur and bow-ties into beef.
12. Season with salt and pepper, and serve.

onion, sesame oil, clove garlic, bulgur, extra lean beef, white mushrooms, bowtie noodles, nosalt, nosalt, red wine, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/7423 (may not work)