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Picture from: justataste Image Credit: Kelly Senyei |
Beef
Bourguignon Buttered Parsley Noodles
“Ribeye steak
is a very flavorful, tender cut of meat, but it also has the tendency of
getting tough in texture when cooked for too long. Be careful to not over-brown
the steak when it first begins to cook as it will continue to cook as it stews
in the sauce. The buttered parsley noodles serve as the perfect background for
this flavorful entree.” Kelly
Senyei
Ingredients:
For
the beef bourguignon:
1 ribeye
steak, trimmed, cubed, and seasoned with salt & pepper
¼ cup
all-purpose flour for the meat, plus 1 Tablespoon all-purpose flour for the
sauce
½ cup pearl
onions, peeled
½ cup
carrots, diced
½ cup petite
button mushrooms
½ cup celery,
diced
2 teaspoons
garlic, minced
½ teaspoon
dried thyme
½ teaspoon
dried rosemary
2 teaspoons
tomato paste
½ cup dry red
wine
1 cup beef
broth
Salt &
pepper to taste
For
the noodles:
4 oz. dry egg
noodles
Chopped fresh
parsley
2 Tablespoons
unsalted butter
Preparation:
Preheat the
oven to 350ºF.
Prepare the
ribeye by cutting off the excess fat and then dicing it into small cubes.
Reserve the
fat...
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