Categories: Pasta
Ingredients
- 1/2 cup red wine
- 1 tsp plus 1 pinch salt
- 1/2 tsp black pepper
- 4 lb. boneless beef chuck, cut into 1/2-inch thick strips
- 1 tbsp olive oil
- 1/2 cup butter
- 1 large onion, diced
- 1 cup sliced button mushrooms
- 3 garlic cloves, minced
- 1/4 cup flour
- 1 1/3 cups beef broth
- 1 tbsp Worcestershire
- 1 tsp yellow mustard
- 1 to 2 tsp crushed red pepper
- 10 oz. dry wide egg noodles
- 1/3 cup sour cream
- 3 oz. cream cheese, softened
- Fresh parsley
- Grated Parmesan
Directions
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Stir together red wine, 1 tsp salt and the black pepper in a large bowl. Add beef; let marinate 10 minutes. Remove beef from marinade and pat dry, reserving marinade.
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Heat oil in a large skillet over medium heat. Working in batches, cook beef, stirring frequently, until browned, 5 to 7 minutes. Transfer beef to a plate and keep warm. Repeat with remaining beef, draining any drippings between batches.
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Melt 1/4 cup butter in skillet over medium heat. Stir in onion, mushrooms, garlic and a pinch salt. Cook, stirring frequently, until veggies are tender, about 10 minutes. Transfer veggies to a bowl.
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Melt remaining 1/4 cup butter in skillet. Whisk in flour. Cook, stirring constantly, 4 minutes. Slowly whisk in broth. Bring to a boil, stirring constantly, then reduce heat to medium-low. Add reserved marinade, the Worcestershire, mustard and red pepper. Add beef and veggies. Simmer, covered, until beef is tender, about 2 1/2 hours.
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About 15 minutes before serving, cook noodles as directed; drain well. About 5 minutes before serving, add sour cream and cream cheese to beef mixture. Stir until melted and combined. Serve over cooked noodles and sprinkle with parsley, Parmesan and black pepper.