Oh, how I love to cook. And bake. And eat. And spend time with the family. It's something that I've taken completely for granted in the past. Now that I work all kinds of crazy hours and my days off are often during the week when everyone else is working, the opportunity to be able to sit down to a calm dinner means more than ever.
The best thing about this recipe is the fact that it's quick and healthy. The sauce that is created from a simple mixture of beef broth and tomato paste ties the noodles, broccoli, and beef together in perfect harmony. How nice it is to have a day off, take a breather, and spend some quality time in the kitchen.
Beef and Broccoli Noodle Bowl
Source: slightly adapted from Better Homes and Gardens
Ingredients
8 ounces dried wide noodles
3 cups broccoli florets
12 ounces boneless beef chuck eye steak or beef shoulder top blade steak, flat iron
1 medium onion, cut into 1/2-inch slices
2 cloves garlic, minced
1 tablespoon cooking oil
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 14 ounce can beef broth
1/4 cup tomato paste
1 teaspoon prepared horseradish
Directions
Cook noodles according to package directions, adding the broccoli to the pasta with 3 minutes of cooking time remaining.
Cut beef into bite-size pieces. In a large skillet cook beef, onion, and garlic in hot oil until onion is tender and beef is desired doneness. Remove from heat and sprinkle flour, salt, and pepper over meat. Stir to coat. There should be no visible flour.
Add beef broth, tomato paste, and horseradish to skillet with beef and place back on heat. Cook and stir until thickened and bubbly, approximately 5 to 10 minutes. It should coat the back of a spoon. Cook and stir for an additional minute. Remove from heat.
Divide noodle mixture among bowls and spoon beef on top of the noodles.
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