Categories: Meals

Ingredients

• 2 slices bacon, chopped
• 2 tbsp olive oil
• 1 large onion, halved and thinly sliced
• 3 sprigs thyme
• Kosher salt and black pepper
• 12 oz. bottle brown ale
• 1/2 cup beef broth
• 6 oz. extra-wide egg noodles
• 1/2 cup frozen peas
• 2 tbsp unsalted butter
• 4 cube steaks
• 2 tbsp chopped fresh parsley

Directions

1. Cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Add 1 tbsp olive oil, then add the onion and cook until softened, about 3 minutes. Add the thyme sprigs, 1/2 tsp salt and black pepper and cook until the onion is lightly browned, about 5 more minutes. Add the beef, reduce the heat to medium and simmer until reduced by three-quarters, about 15 minutes. Increase the heat to high, pour in the beef broth and simmer until thickened, about 2 more minutes; season with salt and pepper. Discard the thyme.

2. Meanwhile, bring a pot of salted water to a boil. Add the noodles and cook as directed, adding the peas in the last 2 minutes of cooking. Drain and return to the saucepan. Stir in 1 tbsp butter and season with salt and pepper; keep warm.

3. Season the steaks with salt and pepper on both sides. Heat the remaining 1 tbsp each olive oil and butter in a large nonstick skillet over medium-high heat. Working in batches, cook the steaks until lightly browned and just cooked through, about 1 minute per side. Serve with the noodles; top with the braised onions and parsley.

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