Braised Beef and Porcini with Egg Noodles
Braised Beef and Porcini with Egg Noodles
Ingredients
- 1 onion, chopped
- 1 clove garlic, chopped
- 2 tablespoons (30 ml) olive oil
- 1 lb (454 g) boneless blade steak, trimmed and cut into 1/2-inch (1-cm) cubes
- 2 tablespoons (30 ml) tomato paste
- 1 pinch nutmeg
- 1/2 cup (125 ml) red wine
- 2 cups (500 ml) chicken broth
- 1 package (20 g) dried porcini mushrooms
- Salt and pepper
- 3/4 lb (375 g) wide egg noodles or tagliatelle
- 1/4 cup (60 ml) flat-leaf parsley, chopped
- 3/4 cup (180 ml) grated Parmigiano-Reggiano
Instructions
- In a saucepan over medium heat, soften the onion and garlic in the oil. Add the meat and brown over high heat. Season with salt and pepper. Add the tomato paste and nutmeg. Coat the meat thoroughly. Add the wine, broth and mushrooms. Season with salt and pepper. Bring to a boil. Cover, lower the heat and simmer gently until the meat is very tender, about 2 hours.
Braised Beef and Porcini with Egg Noodles