Comforting Noodles with Tender Meat and Rich Sauce

Instructions:

1. Brown the meat:
   Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Season beef with salt and pepper. Brown the meat in batches until nicely caramelized. Set aside.
2. Sauté aromatics:
   In the same pan, add onion and garlic. Cook until softened and fragrant.
3. Deglaze:
   Stir in tomato paste, then pour in red wine (or extra broth), scraping up browned bits from the pan.
4. Simmer:
   Return beef to the pan. Add beef broth, Worcestershire sauce, smoked paprika, thyme, and additional salt and pepper. Bring to a simmer, cover, and cook on low for 1.5 to 2 hours until meat is tender.
5. Cook noodles:
   Prepare noodles according to package directions. Drain and set aside.
6. Thicken sauce:
   Mix flour with a little cold water to make a slurry. Stir into simmering sauce and cook until thickened.
7. Combine and serve:
   Toss noodles with the rich meat sauce. Garnish with fresh parsley and serve hot.

Tips for Success:

• Use tougher cuts of beef (chuck, brisket) for tender, flavorful results.
• Don’t rush browning the meat—it builds deep flavor.
• Adjust thickness of sauce by adding broth or thickening with flour slurry.
• Let dish rest a few minutes after cooking to meld flavors.

Instructions:

1. Brown the meat:
   Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Season beef with salt and pepper. Brown the meat in batches until nicely caramelized. Set aside.
2. Sauté aromatics:
   In the same pan, add onion and garlic. Cook until softened and fragrant.
3. Deglaze:
   Stir in tomato paste, then pour in red wine (or extra broth), scraping up browned bits from the pan.
4. Simmer:
   Return beef to the pan. Add beef broth, Worcestershire sauce, smoked paprika, thyme, and additional salt and pepper. Bring to a simmer, cover, and cook on low for 1.5 to 2 hours until meat is tender.
5. Cook noodles:
   Prepare noodles according to package directions. Drain and set aside.
6. Thicken sauce:
   Mix flour with a little cold water to make a slurry. Stir into simmering sauce and cook until thickened.
7. Combine and serve:
   Toss noodles with the rich meat sauce. Garnish with fresh parsley and serve hot.

Tips for Success:

• Use tougher cuts of beef (chuck, brisket) for tender, flavorful results.
• Don’t rush browning the meat—it builds deep flavor.
• Adjust thickness of sauce by adding broth or thickening with flour slurry.
• Let dish rest a few minutes after cooking to meld flavors.