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1
Start a pot of water to boil for egg noodles.
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2
Cook noodles al dente (slightly firm).
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3
Drain noodles and cold-shock under running water.
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4
Drain well and place them back in hot pot.
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5
Toss with the butter and parsley and set aside until the beef is done.
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6
Combine flour, salt and pepper to make a seasoned mixture to coat the beef hunks.
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7
Meanwhile heat up your olive oil in a deep skillet over medium-high heat.
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8
Pat the beef hunks dry with a paper towel and coat a few at a time then move to a plate; repeat until all beef pieces are coated.
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9
Once pan is heated, add the beef and saute the cubes 6 to 8 minutes, until browned.
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10
Remove meat from skillet and throw in the onions, mushrooms and garlic and another splash of olive oil.
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11
Cook for around 5 minutes until the onions begin to soften and the mushrooms begin to brown.
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12
Add wine, thyme, bay leaves, broth, beef hunks and bullion cube.
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13
Stir in tomato paste and worchestershire sauce and simmer until sauce thickens.
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14
Do a taste test towards the end to make sure there's enough salt/pepper and worchestershire to your liking.
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15
Serve the burgundy beef over a bed of parsleyed noodles.
