Categories: Pasta
Ingredients
- 1 1/2 lbs. top round beef, cut into 1 1/2-inch cubes
- 2 tbsp. kosher salt, plus more for seasoning
- Black pepper
- 1/4 cup olive oil
- 1 medium yellow onion, diced
- 3 cups sliced cremini mushrooms
- 4 garlic cloves, minced
- 2 tbsp. all-purpose flour
- 1 cup red wine
- 1 quart Beef stock
- 1/4 cup Worcestershire
- 1 lb. egg noodles
- 1/4 lb. Parmesan, grated
- 4 tbsp. cold unsalted butter, cut into cubes
- 1 cup sour cream, for garnish
- 1/4 cup chopped parsley, for garnish
- 1/4 cup minced chives, for garnish
Directions
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Season the cubes of beef with 1 tbsp. of the salt and pepper.
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In a Dutch oven over medium-high heat, heat the olive oil. Working in batches so as not to crowd the pan, brown the beef on all sides, 6-8 minutes. Use a slotted spoon to transfer the beef to a bowl and set aside. Add the onion and mushrooms to the pan and saute until the mushrooms are well browned, about 5 minutes. Add the garlic and saute for 1 minute, until fragrant. Add the flour and cook for 3 minutes, stirring, until nutty and fragrant. Add the wine, beef stock and Worcestershire and mix well, scraping up the browned bits from the bottom of the pan. Bring to a boil.
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Return the beef (and any juices) to the Dutch oven, cover, and simmer over medium-low heat for 35-40 minutes, until the beef is tender when pierced with a fork. Uncover and simmer for 15 minutes, until the sauce has thickened to a gravy-like consistency. Season with salt and pepper.
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In a large stockpot over medium-high heat, bring 1 gallon of water to a boil. Add the remaining 1 tbsp. salt, then add the egg noodles and stir. Cook the noodles until al dente, 8-10 minutes. Reserve 1 cup of the pasta water, then drain the noodles and transfer them to a large mixing bowl. Add half of the Parmesan and the butter cubes. Toss to mix and coat the noodles evenly as the butter melts. Add the reserved pasta water as needed to create a light sauce that coats the noodles.
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Transfer the noodles to a large serving platter and ladle the Rhode Island beef over the top. Garnish with the sour cream, remaining Parmesan, the parsley, and the chives. Serve immediately.