Welcome to the second edition of beef recipes! I made this one up one night when I was in a hurry and wanted to use up some leftover steak. It turned out delicious!
Sauté the onion and garlic in a tablespoon of butter.
Chop leftover steak (or leftover roast) and throw it in with the onions.
When the onions are starting to brown, pour in a couple TBS of cooking wine, to deglaze the pan. (you can use broth for this step, too.) Scrape up the browned bits from the bottom of the pan, and stir everything around a bit.
Add 1 cup beef broth* and stir a bit. Let it simmer and reduce a little while you cook the noodles.
I forgot to take a picture of the noodles cooking, but I think you can figure out how to cook a pot of noodles, right? 😉 I used some home made noodles I had in the freezer, but you can use any kind. Just cook them al dente. (they should still be a tad chewy in the middle.)
When the noodles are cooked, drain and add to the beef mixture. Stir and let it set a few minutes, so the noodles can soak up some of the broth.
I was so eager to get the food on the table and into my kids’ bellies, that I nearly forgot to take a pic of the finished product! Sorry. It was really delicious!
Serve with a salad and crusty bread.
*if you don’t have beef broth, just use 1 cup water and 1 beef bouillon cube.
- 1 TBS butter
- ½ onion, chopped
- 1clove garlic, diced
- ¼ -1/2 teaspoon salt
- ¼ teaspoon black pepper
- 1 - 2 cups cooked, diced beef
- 2 TBS red cooking wine
- 1 cup beef broth
- ½ lb noodles
- Saute beef, onion and garlic in butter.
- Add wine and stir up the browned bits.
- Add salt and pepper, stir.
- Pour in beef broth and reduce heat to med-low.
- Simmer, stirring occasionally for 8 minutes.
- Cook noodles al dente - according to pkg instructions.
- Drain noodles, stir into beef mixture.
- Let the noodle mixture sit for 5 minutes to soak up broth.