One of our favorite winter dishes is this savory beef over noodles.
1 lb beef - best cut you can afford, cube into bite size and
(marinade for 24 hours in mix of evoo, garlic, wine, mustard and pepper + ½ C burgundy).
Next day: Sear the meat quickly over high heat - remove and allow to rest (it does not need to be more than medium rare)
1.5 Tbsp butter
4 crimini mushrooms, sliced
½ C burgundy wine
1 large clove garlic, minced
1.5 tsp cornstarch
1 C beef broth
1 Tbsp tomato paste
1/2 tsp chopped fresh thyme (to taste)
1/2 tsp summer savory, minced
Adjust seasoning with salt & pepper.
Melt butter, add mushrooms and saute over med hi heat 3 minutes or until golden. Stir in garlic and allow to get fragrant (about 60 seconds). Add wine and bring to a boil, reduce heat and allow to reduce a bit. Add cornstarch to broth and paste. Pour into skillet, stirring until the sauce is thickened and glossy. Add beef to the mix and coat with sauce, turn down heat and allow beef just to heat back through. Serve over your favorite pasta or egg noodle.