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We've had a whole day of rain and it's been chilly. So I was properly inspired to make beef and noodles. I was trying out my new $15 pasta machine and decided to make 1 1/2 inch wide noodles cut by hand on a towel with my ravioli cutter. I wasn't happy with the way the cheap machine was cutting fettucine noodles.
So this is what I ended up with. You don't have to use home made noodles, clearly most people don't have the time or the tools. I however was inspired by an italian dish I had several years ago in tuscany with 'kerchief' noodles, which are nothing more than larger, very thin noodles.
2 lbs decent steak. Something you'd put on the grill for yourself.
1 large onion, sliced thin
1/2 cup flour
1 1/2 tbs lawrys' seasoning salt
1/2 tsp salt
1/2 tsp pepper
2 cubes beed bullion
1 can sliced mushrooms
3/4 cup pasta water
some wide pasta noodles to serve 4
mix the flour, seasoning salt, pepper and salt into a clean plastic grocery bag.
Slice up the steaks into 3-4 inch lengths, about an inch wide, across the grain. Toss them into the bag, twisting the top tightly closed and bounce around until nicely dredged.
Place the steakies in a heavy bottom pan with a lid, suitable for the oven. Layer the onions on top, layer the can of mushrooms w/juice on top, toss in the bullion so it's touching the bottom, cover tightly and pop into a 375 degree oven for about 1 1/2 hours. Check it a couple of times to try to integrate the bullion, stir it around, even things out, etc.
About 1/2 hour before it's done, get your pasta water going, toss in your pasta and cook it up to quite soft.
Take out a cup of the pasta water and pour it into the beef pot, stir in, and put it back into the oven for another 10 minutes. Go ahead and drain and rinse your pasta in cold water. You don't want it too sticky.
Place pasta portions in wide bowls and spoon the gravy and meat over the noodles and enjoy!
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