- 2 Tbsp oil
- Vegetable, canola, olive, peanut; I have found that it doesn't really matter what kind you use.
- 2 1/2 pounds of beef, chopped into bite sized strips
- 2 Tbsp butter
- 1/4 cup onions, diced
- 1 lb. mushrooms, sliced
- 2 cups beef stock
- 2 Tbsp dry red wine
- 1 lb cavatappi noodles
- 4 Tbsp butter
- 2 Tbsp flour
- 1 Tbsp ground mustard
- 3/4 cup heavy cream
- 1/2 cup sour cream
- Put the oil in a large skillet and heat it over high heat.
- Over two batches, cook the beef just until brown on all sides.
- Remove the beef to a bowl and set aside.
- I put this bowl in the microwave to help keep the beef warm.
- Don't turn the microwave on; just put the beef in there.
- Turn the heat down to medium-high.
- Let the pan cool for a minute or two and then melt the 2 Tbsp butter in it.
- Add the onions and cook for about 2 minutes, making sure to scrape any beef remnants from the pan while stirring.
- Add the mushrooms and season with salt and pepper.
- Cook for about 12 minutes, or until the liquid from the mushrooms is gone.
- Add the beef broth and wine and cook for 14 minutes, stirring every now and then.
- After adding the broth and wine, bring a pot of salted water to a boil.
- Cook the cavatappi noodles for 8 minutes in the second pot.
- Reserve 1/2 cup of the noodle water, and discard the rest.
- Mix the cooked cavatappi with the remaining butter and set aside.
- Whisk together the flour and the reserved noodle water. Whisk in the ground mustard.
- Pour the mustard/flour mixture in with the mushrooms.
- Add both types of cream and the beef and lower the heat to medium low.
- Cook until the beef is heated through.
- Which takes much less time if you kept the beef in the microwave, just letting you know.
- Serve the beef over the buttered noodles and try not to lick your plate.
This makes about 8 servings.