Ingredients Jump to Instructions ↓

  1. 1 pound boneless beef sirloin, cut into 1/2-inch cubes

  2. 2 tablespoons all-purpose flour

  3. 1/4 teaspoon salt

  4. 1/8 teaspoon ground black pepper

  5. 2 tablespoons olive oil

  6. 1 medium onion, chopped

  7. 2 cloves garlic, finely chopped

  8. 1/2 pound mushrooms, sliced

  9. 1 cup dry red wine

  10. 1 (14 1/2-ounce) can beef broth

  11. 2 tablespoons tomato paste

  12. 1 tablespoon balsamic vinegar

  13. 1 teaspoon dried thyme Freshly grated Parmesan cheese for accompaniment

  14. 8 ounces penne pasta, cooked according to package directions

Instructions Jump to Ingredients ↑

  1. Toss beef, flour, salt and pepper in a small bowl until evenly coated. Shake off excess. Heat oil in a large, deep skillet over medium-high heat. Add beef and brown on all sides. Remove with a slotted spoon. Sauté onion until translucent and golden, about 5 minutes; add garlic during the last minute. Add mushrooms and sauté until soft, about 7 minutes. Pour in red wine and bring to a boil; scrape any browned bits off bottom of pan. Return meat to pan and allow wine to reduce until almost evaporated. Stir in broth, tomato paste, vinegar and thyme. Bring to a boil, reduce heat and simmer until meat is tender and sauce is thickened, about 20 minutes; adjust seasoning if necessary. Serve over warm pasta and garnish with Parmesan cheese.


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