Serves: 6 (Serving Size: approx. 1 cup each pasta and meat dish.)
- 2 pounds beef sirloin, trimmed of all visible fat and cubed
- 2-3 Tbsp. flour
- ? tsp. dried thyme leaves
- 1/8 tsp. nutmeg
- 2 tsp. extra virgin olive oil
- 1 large yellow onion, chopped
- 3 cups sliced mushrooms (any variety)
- 2 garlic cloves, pressed
- ? cup Chianti or other dry red wine
- 1 cup beef broth, such as Perfect Additions Beef Broth
- 3 cups uncooked short pasta, such as Coppola brand Farfallena
- Sea salt and fresh ground pepper to taste
- 3 Tbsp. chopped fresh parsley for garnish
- Combine the flour with the thyme and nutmeg. Lightly toss beef cubes in the flour mixture.
- Heat a large non-stick skillet over medium high heat. Add the olive oil and heat until hot.
- Add the beef cubes and turn them frequently to ensure even browning on all sides.
- Add the onions and cook 2 to 3 minutes longer, or until the onions are translucent.
- Add the mushrooms and garlic and reduce heat to medium low. Cook, stirring occasionally, 4 to 5 minutes longer, or until mushrooms are brown.
- Stir in the red wine and beef broth. Stir until the liquid comes to a boil and thickens very slightly.
- Reduce heat to low, cover loosely, and simmer for 20 minutes; meanwhile cook pasta according to directions.
- Season with salt and pepper as desired.
- Drain pasta and serve beef over pasta. Garnish with parsley