Tender Steaks in Mushroom Sauce with Homemade Noodles

The combination of tender steaks in a delicious mushroom sauce is excellent, and the finishing touch to the overall flavor of the dish is provided by homemade noodles. If you dont feel like making them, you can also use store-bought noodles or serve the steaks with another side dish (mashed potatoes, rice, gnocchi, etc.).

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 115 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • pieces Meat, beef, thigh

  • 3 teaspoons Mustard

  • pieces Oil, vegetable oil, canola

  • 1 piece Onion, raw

  • 400 g Mushrooms, mushrooms, fresh

  • 1 pod Garlic, fresh

  • 0.5 dl Alcohol, Wine, White

  • pieces Salt, table

  • 1 piece Spices, bay (leaves)

  • 2 dl Water

  • 200 g Flour, Wheat, bread flour

  • 2 piece Egg, fresh

  • 1 teaspoon Oil, olive

  • 1 pinch Salt, table

Steps

  1. Pound the beef steaks. Spread a thin layer of mustard on one side, and season the other side with salt and pepper. Place the seasoned steaks in a container, pour oil over them, and store them in the refrigerator overnight.

  2. Peel the onion and garlic, and chop them finely. Clean the mushrooms with a damp cloth and slice them.

  3. Pour a little oil into a pan and, when it's hot, sear the marinated steaks on both sides. Remove the seared meat from the pan and set it aside on a plate.

  4. In the same pan where the meat was seared, add the onion and sauté it. If needed, add a little more oil or a piece of butter. Add the mushrooms and garlic to the sautéed onion. Sauté everything together until the mushrooms soften, then pour in the wine. Use a spatula to scrape the bottom of the pan to release all the caramelized bits from searing. Wait until about 2/3 of the wine has evaporated, then add water, a bay leaf, and seasonings to taste.

  5. Return the seared steaks to the sauce. Cover the pan and let the dish simmer on low heat for about an hour and a half, or until the meat is completely tender. Add liquid as needed. At the very end, you can stir in a bit of sour cream mixed smoothly with a spoonful of flour.

  6. While the steaks are cooking, make the noodle dough by combining flour, eggs, a little olive oil, and a pinch of salt. Wrap the dough in plastic wrap and let it rest at room temperature for half an hour.

  7. Roll out the rested noodle dough as thinly and evenly as possible. You can use a pasta machine or a rolling pin. The ideal thickness of the dough is between 2 and 3 millimeters. Place the rolled-out dough on a damp countertop or cloth and let it dry for about 10 minutes, then cut it into noodles using a machine or by hand. If cutting by hand, be careful not to press the roll too tightly, and immediately separate and dust the cut noodles to prevent them from sticking together. Cook the noodles in salted boiling water.

  8. When the steaks in the sauce are ready, serve them with the cooked noodles on plates. Serve the dish immediately.

Nutrition Information (Per 100g)

  • Calories: 140.74 kcal
  • Fat: 4.1 g
    • Saturated Fat: 1.37 g
  • Carbohydrates: 12.22 g
    • Sugars: 0.58 g
  • Protein: 11.21 g
  • Fiber: 0.65 g

Advice

Instead of water, you can use a broth base.