Ingredients
Scale
- 1 lb beef tips (sirloin, ribeye, or flank steak), trimmed and cubed
- 8 oz wide egg noodles or pappardelle
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup beef broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese (optional)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon fresh parsley, chopped (for garnish)
- Salt and black pepper to taste
Instructions
- Prepare the Beef
- Trim any fat from the beef and cut it into bite-sized cubes. Season generously with salt, pepper, and a sprinkle of garlic powder.
- Cook the Beef
- Heat olive oil in a large skillet over medium-high heat. Sear the beef until browned on all sides. Remove and set aside.
- Sauté Garlic and Onion
- In the same skillet, reduce the heat to medium and add butter. Once melted, sauté the onion and garlic until fragrant, about 2-3 minutes.
- Make the Sauce
- Add the beef broth, Worcestershire sauce, and dried thyme to the skillet. Simmer for 5 minutes to reduce slightly. Stir in the heavy cream and Parmesan cheese (if using).
- Combine Beef and Sauce
- Return the seared beef to the skillet and let it simmer in the sauce for 5-7 minutes, or until tender and fully cooked.
- Cook the Pasta
- Meanwhile, cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- Assemble the Dish
- Add the cooked pasta to the skillet with the beef and sauce. Toss to coat the noodles evenly.
- Serve and Enjoy
- Garnish with chopped parsley and serve hot. Enjoy with a side of crusty bread or a fresh green salad.
Notes
Time Details:
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 servings
