Ingredients
Scale
- 1 pound beef sirloin (sliced thinly)
- 8 ounces egg noodles
- 3 tablespoons olive oil
- 4 cloves garlic (minced)
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- Salt and pepper (to taste)
- Fresh parsley (chopped, for garnish)
Instructions
- Start by boiling a large pot of salted water for the egg noodles. Cook the noodles according to the package instructions until al dente, then drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the thinly sliced beef and season with salt and pepper. Sear the beef for about 3-4 minutes until browned, then remove from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the beef broth and bring it to a simmer. Scrape up any browned bits from the bottom of the pan.
- Add the heavy cream and bring it back to a simmer. Stir in the Parmesan cheese and thyme.
- Return the beef to the skillet and let it simmer for another 2-3 minutes. Toss in the cooked egg noodles, stirring until everything is well coated.
- Serve hot, garnished with fresh parsley.
- Prep Time: 10
- Cook Time: 20